Cơm

Rinse the jasmine rice until the water runs mostly clear, then drain well.

Combine rice, water, and a small pinch of salt in a cooker or heavy pot.

Steam until tender, then rest covered so the grains finish evenly.

Fluff the rice gently with a paddle to keep the grains separate.

Serve in a warm bowl with scallion oil, pickles, herbs, and fish sauce dressing on the side.