Guoba

Guoba , sometimes known as ''mi guoba'' is a Chinese food ingredient consisting of scorched rice. Traditionally ''guoba'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the wok or cooking vessel. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack.


''Guoba'' is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. ''Guoba'' is also served in soups and stews and prominently featured in . Since demand for ''guoba'' outstrips traditional production and modern ways of cooking rice do not produce it, ''guoba'' has been commercially manufactured since the late 20th century.

In Vietnamese cuisine, a similar food is called ''c?m cháy'' . It is typically fried in oil until golden brown, then topped with ''chà b?ng'' or ''t?m kh?'' , ''m? hành'' , and chili paste to produce a popular dish called ''c?m cháy chà b?ng'' or ''c?m cháy t?m kh?'' . ''C?m cháy'' may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.