VIETNAMESE STICKY RICE WITH CHINESE SAUSAGE (XOI LAP XUONG)
Xoi Lap Xuong is a Vietnamese staple! It's made with sticky glutinous rice and lap xuong, a sweet and salty Chinese sausage. The rice is seasoned with soy sauce and scallion oil, then topped with pork floss.
Provided by Jessica Kwon
Categories Breakfast Main Course Side Dish Snack
Time 4h55m
Number Of Ingredients 6
Steps:
- Add the sticky rice to a large bowl and cover with 3-4 inches of water. Let soak for 8 hours, best if overnight. Then drain.
- Line steamer basket with perforated parchment paper or cheesecloth. Add the rice into the steamer basket. To a large pot, add as much water as possible without it touching the bottom of the rice. Set the steamer basket aside and bring the water to a boil.
- Once the water is boiling, place the steamer basket with rice inside the pot, cover with lid but leave a small crack, and steam for 45-60 minutes until tender. Stir the rice every 15-20 minutes for even cooking. If top of rice looks dry, pour a little water over the rice and keep steaming.
- After the rice is cooked, turn off the heat. Place the Chinese sausage links on top of the rice, cover, and let sit for 5-7 minutes. Then, thinly slice the sausage on a bias.
- In a small bowl, mix the green onion with oil. Microwave for 10-15 seconds.
- Add the soy sauce and green onion to the rice. Stir and season to taste.
- You can either lay all the ingredients out and have each person assemble their own bowl. Or stir everything together in a large bowl, then have extra pork floss and green onion on the side for topping.
Nutrition Facts : ServingSize 1 serving, Calories 488 kcal, Carbohydrate 71 g, Protein 26 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 969 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 2 g
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