vietexplorer0016

A culinary masterpiece unfolds as the dish is elegantly presented on a metal plate lined with banana leaves. The plate is a vibrant canvas showcasing white rice, dried anchovies, roasted peanuts, fried chicken, crisp cucumber slices, and a bowl of spicy sambal chili sauce—a true feast for the senses. Chef Daus, with his passion for culinary authenticity, elaborates on the dish’s origins: “While the classic nasi lemak is topped with eggs, cucumber, nuts, and anchovies, along with the indispensable sambal, I’ve added a twist with some fried chicken. Traditionally, it’s a chicken-free affair, but in modern-day Malaysia, chicken or even prawn options are commonplace. Some even indulge in a beef rendang twist.” He continues, “The rice, cooked with coconut milk, adds a subtle sweetness that complements the spicy and savory elements beautifully.” Nasi lemak, a signature dish at Lesung, an authentic Malaysian restaurant in District 3, Ho Chi Minh City. Photo: Dong Nguyen / Tuoi Tre...