Sticky madness: Xoi Lap Xuong
I am on a Viet roll again. I just love the food and its simplicity yet rich flavors. My friend C makes me jealous sometimes with the delish food she’s eating. Same happened with this dish. She was at a family bday party and showed me all the goodies they were having. One of those dishes was the Xoi Lap Xuong aka sticky rice with Chinese dried sausages and shrimp. It sounded out of this world, so I just had to try. The BF was not that enthusiastic when he saw it was made with lap chong, as it normally has a pretty strong flavor, but he loved this dish. Don’t you like it how the colors pop?
Recipe for Xoi Lap Xuong – Vietnamese sticky rice
1 Lap Chong sausage (Dried Chinese pork sausage) – sliced diagonally and fine
1/4 cup Dried salted shrimps
2 Spring onions – green parts finely sliced
1 Shallot – chopped finely
1 Clove of garlic grated
2 cups of Glutinous rice
First start cooking the rice. Rinse the rice and pour it in to a pan. Add about half an inch of water above the rice and bring to boil.
When boiling, reduce the heat to low fire. I use a special coaster to keep it from burning.
Stir and cook for about 15 minutes.
If the rice looks and tastes dry, add a little bit of water. Stir again and let it sit. When its done, pour in to a serving dish.
In the mean time soak the dried shrimp in hot water for about 10 minutes. Drain and set aside.
In a wok, add some oil and fry shallots and garlic.
When the shallots are translucent add in the spring onions, shrimps and lap chong.
If the shrimp sausage mixture is done, pour over the cooked rice.
You’ll want to get seconds 😉
If you liked this dish, please have a look at my other recipes here