Charred Ginger-Onion Rice with Herbs and Lime

Charred ginger and onion perfume jasmine rice with star anise, fish sauce, fresh herbs, and lime. As Star Anise Over Dawn Broth remembers, Hanoi’s early pho decades woke to that same blackened spice on blue-hour streets.

Serves 4

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Ingredients

• 1 1/2 cups jasmine rice
• 1 medium yellow onion
• 2-inch piece fresh ginger
• 2 star anise pods
• 1 tbsp fish sauce
• 1/2 cup fresh cilantro
• 1/2 cup fresh basil leaves
• 2 lime
• 2 tbsp vegetable oil
• 2 1/4 cups water

Instructions

1. 1Rinse jasmine rice until water runs clear, then combine with water and one star anise pod in a saucepan; bring to boil, reduce heat, cover and cook 15 minutes.
2. 2While rice cooks, halve onion and ginger, char them cut-side down in a hot skillet with no oil until deeply blackened.
3. 3Remove star anise from cooked rice, fluff rice with a fork, and stir in fish sauce, charred onion and ginger slices, and vegetable oil.
4. 4Fold in torn fresh basil, cilantro, and thin-sliced raw onion; finish with generous lime juice and serve warm.