Hanoi Beef Fried Rice with Pickles

Hanoi's Beef Fried Rice with Pickles (Cơm Rang Dưa Bò) is a classic comfort dish, found in every corner of the city. From small street-side eateries to bustling beer shops, it's a a staple dish that pairs perfectly with an after-work beer.

Once a clever way to repurpose leftovers in Vietnamese households, fried rice has evolved into a beloved dish. For me, it's steeped in nostalgia - I remember enjoying it for breakfast before school, with a variety of flavours tailored to whatever was on hand. Over time, the combination of beef and pickled mustard greens became an iconic pairing, celebrated for its balance of rich and tangy flavours.

Why pickled mustard greens?

The magic of this dish lies in the pickled mustard greens. Both the crunchy stalks and softer leaves play their part - the tanginess cuts through the richness of the beef, while the leaves absorb the flavours, and the stalks provide a delightful crunch.

When I was growing up, my Mum would regularly make pickles at home. If any were left over and nearing over-fermentation, fried rice was the perfect way to use them up. These days, I often opt for shop-bought pickled mustard for convenience, and the results are still delicious.

You can easily buy pickled mustard greens in any Asian shop - I've left a link here so you know what to look for.

Quick prep for busy days

This dish is a lifesaver on busy weekdays. With just a handful of ingredients, you can have dinner ready in about 30 minutes:

• Cooked Rice: Cool, fluffed-up rice is key. Leftover rice works best because it's drier and separates easily when fried. Today, I didn't have any leftovers, so I simply put the rice cooker on (with less water than usual) during my lunch break. Once it was cooked, I fluffed it up with a rice spoon and let it cool completely. By dinner time, it was ready for frying with the right texture for this dish.
• Beef: Choose tender cuts like fillet, tenderloin, or sirloin, sliced thinly - or use beef mince for an even distribution.
• Pickled Mustard Greens: Easily available at Asian stores, these are essential for authenticity. Chop into small pieces.
• Tomato: Half a tomato, with the juicy core removed, adds sweetness and balance to the dish. I like to chop it into small pieces so it blends well with the other ingredients without overpowering the flavours.
• Garlic and Seasonings: Fish sauce, ground pepper, oyster sauce, and soy sauce bring the dish together.

Cooking steps

1. Prepare the beef

Marinate the beef with fish sauce, chopped garlic, ground pepper, oyster sauce and a dash of olive oil. Let it sit for 10 minutes to absorb the flavours.

2. Cook the beef

Heat a pan and stir-fry the marinated beef. If you're using beef mince like I do today, break up any clumps with a flat spatula. Don't overcook - if it's slightly rare, that's fine. Remove from the pan and set aside.

3. Stir-fry the pickles and tomato

In the same pan, heat a tablespoon of oil and sauté chopped garlic until fragrant. Add the chopped pickled mustard greens and tomato, stirring for 2-3 minutes. The pickles are pre-seasoned, so there's no need to add salt. Remove and set aside.

4. Fry the rice

Using the same pan, heat 2-3 tablespoons of oil. Add the cooked rice and stir constantly with two wooden spoons to avoid sticking. If the rice clumps, don't worry - add 2 tablespoons of light soy sauce to will help separate the grains. Fry for about 5 minutes.

5. Combine everything

Return the beef, pickles and tomato to the pan. Mix well and stir-fry for another 2 minutes. Sprinkle some ground pepper, give it one final stir, and remove from heat.

A little extra indulgence

I normally indulge us a bit further by adding a one-sided fried egg on top of each plate. The soft yolk adds a rich, velvety touch that elevates the dish to something truly special.

Ready to serve

Your Hanoi Beef Fried Rice with Pickles is ready! Serve it hot for a delicious, nostalgic meal that brings a taste of Hanoi to your dining table.

Tips for success

• Leftover Rice is Best: Cold rice has a firmer texture, making it ideal for frying.
• Customise Your Protein: While beef is traditional, feel free to experiment with chicken, prawns, or tofu.
• Adjust Tanginess: Prefer a milder tang? Rinse the pickled mustard greens under water before chopping.

Bring a little piece of Vietnam to your home with this easy, flavour-packed recipe. Enjoy!