Saigon cinnamon is nothing short of spectacular. Unlike traditional ground cinnamon you’d find in a local grocery store, this version has a spiciness that warms any dish. It is also sweet, so I like playing up the contrasting, but still complementary, flavors by creating a cinnamon sprinkle mix. This recipe is actually a fusion of both my Vietnamese and American heritage. The Vietnamese version is often served with a sticky rice consisting of hominy. It contains peanuts, sesame seeds, salt and granulated sugar. My sweet and salty cinnamon sprinkle mix adds just a bit more punch with honey roasted peanuts, a variety of roasted sesame seeds and good serving of Saigon cinnamon. You can use it to flavor oatmeal and congee, among other dishes that start off pretty basic. For me, I enjoy serving it over bamboo-infused rice that is topped with toasted coconut and raisins. The raisins I use here are from Uzbekistan, so they are wonderfully indulgent. A splash of coconut milk is all that’s needed to create a perfect bite each time. Enjoy!
- ¾ cup honey roasted peanuts
- 3 tbsp toasted sesame seeds (black and white)
- 3 tbsp sugar
- 1 tsp salt
- 1½ tsp cinnamon
- Place all the ingredients in a jar and shake. Sprinkle as needed.
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Filmed by Andrew Gooi