Hello and welcome to Rice Cookers 101! Today, we are excited to share with you our recipe for Vietnamese Mackerel Rice. This dish is a classic in Vietnamese cuisine and is known for its deliciously fragrant and flavorful combination of jasmine rice, succulent mackerel fillets, and fragrant herbs and vegetables. Get your rice cooker ready because this recipe is easy to make and is sure to become a new family favorite! We’ve made this vietnamese mackeral rice recipe easy to follow 👨‍🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.

vietnamese mackeral rice ingredients


  • 1 cup uncooked jasmine rice
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 1 can (14 ounces) coconut milk
  • 1 tablespoon fish sauce
  • 1 pound mackerel fillets, cut into bite-sized pieces
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped peanuts
  • Lime wedges for serving


1. Rinse the rice in cold water and drain. Repeat until the water runs clear. Pour the rice into a saucepan and add 1.5 cups of water. Bring to a boil, reduce heat to low, and cover. Cook the rice for about 18 minutes, or until tender and all the water is absorbed.2. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-5 minutes, or until soft.3. Add the chicken broth, coconut milk, and fish sauce. Increase heat to high and bring to a boil.4. Add the mackerel fillets and return to a boil. Reduce heat and simmer for about 10 minutes, or until the fish is cooked through.5. Fluff the rice with a fork and divide it between four bowls. Top the rice with the mackerel and sauce, and sprinkle with cilantro, mint, and peanuts. Serve with lime wedges on the side. vietnamese mackeral rice

How long does vietnamese mackeral rice last in the fridge?

Vietnamese mackerel rice is a dish that typically includes cooked rice, Vietnamese mackerel, various vegetables, and seasonings. After cooking, the dish can be stored in the refrigerator for up to four days as long as it is stored properly in an airtight container. It is important to allow the dish to cool before refrigerating to prevent bacteria growth. When reheating, make sure the dish reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat. However, it is always best to consume any leftovers within the first few days for optimal freshness and taste.

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Low calorie vietnamese mackeral rice recipe substitutions

To make this Vietnamese mackerel rice recipe lower in calories, some substitutions can be made. Firstly, instead of using jasmine rice, you can use cauliflower rice which is lower in calories and carbs. Also, instead of using vegetable oil, you can use cooking spray or a small amount of olive oil. To lower the calories, you can also use low-sodium chicken broth and light coconut milk instead of the regular ones. Instead of using mackerel you can use a white fish such as cod or tilapia which is lower in calories. Lastly, you can skip the peanuts or replace them with roasted or raw almonds for some crunch without adding too many calories. These substitutions will help make the dish more calorie conscious without compromising on the flavor.

What to serve with a vietnamese mackeral rice?

Vietnamese mackerel rice, or “Cơm Cá Kho Mắm Ruốc,” is a flavorful and filling dish made with marinated mackerel and served over fragrant white rice. To complement this dish, consider serving it with a fresh green vegetable such as steamed broccoli or bok choy. You could also include some quick-pickled vegetables like carrots or daikon radish to add a tangy and refreshing crunch to each bite. Finally, a spicy condiment like sriracha or chili oil would add the finishing touch of heat and depth of flavor to the meal.

Whats the best sauce for a vietnamese mackeral rice?

The best sauce for Vietnamese mackerel rice is nuoc cham. It’s a versatile and flavorful sauce that perfectly complements the bold and savory taste of grilled or fried mackerel. This sauce is made with a combination of fish sauce, lime juice, sugar, garlic, and chili peppers, blended together to create a sweet and sour taste with a hint of spiciness. To make nuoc cham, combine 1/4 cup fish sauce, 1/4 cup lime juice, 1/4 cup sugar, 1/4 cup water, 2 minced garlic cloves, and 1 finely chopped chili pepper. Mix well and adjust the seasoning to your preference. Serve this delicious sauce alongside Vietnamese mackerel rice for a tasty and satisfying meal.

Vietnamese mackeral rice health benefits

Vietnamese mackerel rice typically includes ingredients such as cooked white rice, grilled or pan-fried mackerel, pickled vegetables, and fresh herbs. Mackerel is a great source of protein and omega-3 fatty acids which can help to promote heart health, protect against inflammation, and support brain function. Additionally, the pickled vegetables and fresh herbs in this dish offer a variety of micronutrients and antioxidants that can benefit overall health. However, it is important to note that some Vietnamese mackerel rice recipes may include high amounts of sodium and added sugars in the pickled vegetables or sauces. If you are looking for a healthier recipe option, consider grilled or baked mackerel with a side of mixed greens or roasted vegetables to limit added sodium and sugars.

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