Recipe: Sticky Rice with Assorted Toppings – Xôi mặn

Recipe: Sticky Rice with Assorted Toppings - Xôi mặn

xoi man

By Helen Le Published: January 13, 2015

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 1 hr 50 mins

  • Yield: 3-4 Servings

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Ingredients
Instructions
  • After soaking the rice in water for 1 hour, drain it very well, add salt chicken stock (½ tsp each), 1-2 tsp dark soy sauce, 2 tsp vegetable oil. Give it a good toss. Then add water just enough to cover the rice (about 1 cup of water). Cover and cook in the rice cooker as normal.
    1
  • Heat a pan on medium high and add 1 tbsp vegetable oil, then add some minced garlic and thinly sliced shallots and fry until fragrant. Then add sliced Chinese sausages. Stir-fry for 1 minute and then add some water to soften it. Then add the softened dried shrimps. Stir for 15 more seconds, and then add the "Cha lua" strips.
    2
  • Lower the heat or just turn it off and add the seasonings: 1 tsp sugar, 1 tsp chicken stock, 2 tbsp soy sauce. Mix really well then turn on the heat again. Keep mixing for another 1 minute on low heat and then turn off the heat. Also add in the hot boiled quail eggs and sprinkle some freshly cracked pepper on top.
    3
  • To prepare the scallion oil, place some chopped onion in a small bowl. Add a pinch of salt and a pinch of sugar to give it some taste. Then pour some hot oil over it or pour some vegetable oil and then heat it up in a microwave for about 15 seconds.
    4
  • When the rice is cooked, fluff well with a pair of chopstick. Transfer to a serving plate and add the toppings. Garnish with some crispy fried shallots and some pork floss. Finally add some scallion oil.
    xoi man

Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

Website: → Danang Cuisine

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  • Jan Schafer

    Please tell me what is “pork floss” ? I have never heard of it.

    • http://danangcuisine.com Helen Le

      It’s an Asian thing. It’s super finely shredded pork that is dried. It may look like hair to westerners 😛