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Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms
Sticky Rice with Lạp Xưởng, Dried Shrimp, and Shiitake Mushrooms
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Prep Time:
80 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Savory Sticky Rice with Lạp Xưởng, dried shrimp, and shiitake mushrooms is a umami-packed delight.
Ingredients:
  • 2 cups white glutinous rice
  • 1/4 cup dried shrimp
  • 4 dry shiitake mushrooms
  • 4 tablespoons coconut oil, divided
  • 4 small pink or yellow shallots, chopped
  • 4 lạp xưởng, cut on a diagonal 1/4-inch thick
  • 1 1/4 teaspoons sea salt, divided
  • Pinch black pepper
  • 1 teaspoon sugar
  • 1 teaspoon pork or mushroom bouillon
  • 3 spring onions, trimmed and thinly sliced
  • 1 banana leaf, to serve (optional)
  • Pickled vegetables, to serve (optional)
  • Vietnamese hams, to serve (optional)
Instructions:
  • Rinse and hydrate the ingredients: Place the rice in a medium bowl, covering it with warm water by at least 2 inches. Let it soak for 2 to 8 hours, preferably overnight in the refrigerator. In another bowl, soak the dried shrimp in warm water for 10 minutes. Drain without squeezing. In a separate bowl, soak the dried shiitake mushrooms in warm water for 20 minutes, then slice into 1/4-inch pieces.
  • In a large pan over medium heat, heat 1 tablespoon of oil and sauté the shallots until browned, about 8 to 10 minutes. Add the lạp xưởng, shrimp, and mushrooms, and sauté for 5 minutes until the sausages start to crisp up. Drain the soaked rice in a fine mesh sieve and add it to the pan along with 1 teaspoon of salt, black pepper, sugar, and bouillon. Stir well to combine.
  • To steam the rice, fill a steamer pot with 2 inches of water and bring it to a boil over high heat. Place the rice in a steamer basket, leaving a hole in the center for steam to circulate. Steam on medium heat for 40-60 minutes, stirring occasionally. Test for doneness after 30 minutes. Once cooked, let the rice sit off the heat for an additional 10 minutes with the lid on before serving.
  • Create the spring onion oil: Heat 3 tablespoons of oil in a small pan over low heat for 3 minutes, ensuring it does not ripple or smoke. If it does, remove from heat. Add spring onions and 1/4 teaspoon salt, stir to coat, then turn off the heat to let the spring onions cook in the residual heat.
  • Plate the hot rice on a banana leaf placed on a platter. Drizzle with spring onion oil and serve with pickled vegetables and Vietnamese hams.

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