An affordable feast, it is usually served in banana or plantain leaves at Chop Bars (roadside eateries) and restaurants.

heirloom tomatoes., cut into wedges (about.

fresh Thai basil.Make the vinaigrette:.Whisk together oil, vinegar, fish sauce, shallot, garlic, serrano chile, lime juice, sugar, ginger, salt, and black pepper in a small bowl until combined.

Set aside.. Make the salad:.Arrange tomatoes, cucumber, and corn on a platter or shallow serving dish.

Scatter scallions over top, and drizzle with 1/4 cup vinaigrette.

Top with basil, and garnish with flaky sea salt and black pepper.It can be made with fresh tomatoes or canned, paste, or sauce, on top of the stove or in the oven.

For me, the ideal texture is slightly dry, has a hint of spice, smoke, and sweetness, each grain is separate and fluffy, and it's all a little shiny from the rendered fat it's cooked in.Each of the unique ways it can be done is a living legacy of each person and the people before them who passed on the ability to make it.

When I sit down to a plate or bowl of red rice, I could be eating it as a side dish or I could just be eating it on its own—especially if it has meat, and the meat to rice to vegetable ratio is on point.I like when it's made for a side at cookouts and barbecues and a little of the rice touches my potato salad and picks up on the smoke from the charcoal-grilled chicken.