Have you had this vietnamese sticky rice

XOI MAN – VIETNAMESE STICKY RICE WITH A VARITY OF TOPPINGS

STICKY RICE
2 cups sweet rice
½ tsp salt
½ tsp mushroom bouillon
2 tsp dark soy sauce
1.5 cups water

ADDITIONAL INGREDIENTS
5 cloves minced garlic
1 shallot, thinly sliced
¼ cup dried shrimp
4 Chinese sausages
¼ cup cha lua (cut into matchsticks)
Pork floss, topping
Fried shallots
Scallion oil (instructions below)
Boiled chicken eggs or quail eggs, sliced if chicken eggs

INSTRUCTIONS
1. Soak 2 cups of sweet rice in water over night. Then rinse and drain thoroughly.

2. Add the rice into a rice cooker and add: ½ tsp salt, ½ mushroom bouillon, 2 tsp dark soy sauce and 1 ½ cups water. Combine this well and cook in a rice cooker as you normally would

3. Next prep your toppings. Make sure you have everything prepped because cooking will go by fast. Soak your dried shrimp in hot water just until you are done prepping everything else. The drain throughly. Slice your Chinese sausages about 1/8 inch thick. I recommend slicing diagonally. Cut cha lua/ Vietnamese ham into matchsticks and measure out 1/4 cup. Mince your garlic and thinly slice your shallots.

4. In a skillet, heat up some oil and sauté your garlic and shallots for a couple of minutes or until it’s nice and fragrant.

5. add Chinese sausage, dried shrimp and cha lua. Make sure to sauté for a little bit before adding the next ingredient. If your Chinese sausages start to dry out, then you can add a splash of water

6. Turn heat to low, season with: 2 tsp sugar, 1 tsp mushroom bouillon or you can use chicken bouillon and 1 TBSP soy sauce. Then turn off heat and add fresh cracked black pepper

7. Now it’s time to assemble a plate: sticky rice you made at the beginning, chinese sausage toppings you just cooked, pork floss, fried shallots, boiled eggs or quail eggs and scallion oil.


SCALLION OIL
1 cup chopped scallion
2 TBSP oil (or enough to cover scallion)
- Microwave for 1-2 minutes