1. Rinse and drain the rice after soaking overnight. Spread the soaked rice mixed with the salt over a dampened cheesecloth in the top of a steamer and steam for about 40 minutes, sprinkling water over it occasionally. Taste while cooking for consistency. It should not be al dente; Vietnamese prefer it well boiled in much the same way as older people often prefer their vegetables well done.
1. Boil about 3 cups water in a thick saucepan. Add the rice and salt and bring it back to a boil. Let it boil for 1 minute or so and then cover it with a well-fitting lid. Take it off the heat and hold and lid tightly on the saucepan. Turn it over and drain it fairly dry.
2. Return to a very low heat and allow the rice to cook for about 20 minutes. After cooking, set it aside for 10 minutes to complete the cooking. When ready to serve, fluff it up with a ladle or chopsticks, whichever you prefer.