Xoi Lap Xuong – Sticky Rice w/ Chinese Sausage

Xoi Lap Xuong 1

This week’s Mom’s 52 Recipe is for Xoi Lap Xuong – Sticky Rice w/ Chinese Sausage.  This is a savory dish that is a favorite among children, or a fast breakfast when reheated in the morning for on-the-go adults.

Xoi (pronounced “soy”), or Vietnamese sticky rice, can come in many forms.  This version is Xoi Lap Xuong, meaning it’s topped with Chinese sausage (lap xuong).  Chinese sausage is more popularly known as the sausage in fried rice.  Here, Mom also jazzes up her Xoi Lap Xuong by adding salty dried shrimp, as well as shredded dried chicken.  Yes…the combination of sausage, dried shrimp, dried chicken, and rice may sound a little strange, and maybe the photo above even looks a bit odd if you’re new to Vietnamese cuisine.  If you bring this dish up to a room of Vietnamese individuals, however, I’ll bet the majority of them will start reminiscing about great childhood memories of devouring Xoi Lap Xuong.

Xoi Lap Xuong – Sticky Rice w/ Chinese Sausage

INGREDIENTS – makes 2-3 servings:

  • 1.5 C. sweet rice
  • 1/2 tsp. salt
  • 1/2 Tbsp. sugar
  • 1 Tbsp. + 1 tsp. extra virgin olive oil (EVOO)
  • 1/2 C. lap xuong (Chinese sausage)
  • Optional:  1/3 C. dried shrimp and 1/2 C. thit cha bong, aka ruoc (Vietnamese dried, shredded chicken)

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STEP 1:  SOAK THE RICE (OVERNIGHT)

  1. Place the sweet rice into a large bowl and add enough water to rise 2″ above the rice.  Cover loosely with a towel.  Soak the sweet rice for at least 10 hours.

    Sweet rice, for Xoi Lap Xuong.
    Sweet rice, for Xoi Lap Xuong.

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STEP 2:  STEAM THE RICE

  1. Drain the soaked sweet rice.  Add 1/2 tsp salt to the rice and toss gently.
  2. Add the rice to the basket of a steamer, with holes small enough so the rice does not fall through.  Gently spread the rice but leave a ring of open holes around the rice to allow steam in.

    Leave a ring of open holes around the rice to allow more steam into the basket for Xoi Lap Xuong.
    Leave a ring of open holes around the rice to allow more steam into the basket for Xoi Lap Xuong.
  3. Steam the rice, covered, for 13 minutes on low-medium, tossing the rice occasionally.

    The rice for Xoi Lap Xuong will be fluffy and tender after steaming.
    The rice for Xoi Lap Xuong will be fluffy and tender after steaming.
  4. Once the first 15 minutes have passed, uncover and sprinkle the rice with 1/2 Tbsp. sugar and 1 Tbsp. EVOO.  Toss gently.  Cover again and steam on low heat for an additional 12 minutes.

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STEP 3:  PREPARE THE TOPPING FOR XOI

The topping for Xoi (sticky rice) can vary greatly, so feel free to adjust the following ingredients to your liking.  Green onions and scrambled eggs, or sesame seeds and rotisserie chicken are a couple of different savory suggestions.  In the future, we will post a recipe for another, er, more colorful version of Xoi, which is usually mixed with coconut to yield a sweeter Xoi.  Stay tuned!

  1. Slice a link of lap xuong (Chinese sausage) in half lengthwise to yield two long pieces.
  2. On low heat, cook the lap xuong in a small skillet for about 3 minutes, flipping once.
  3. Finely slice or julienne the cooked lap xuong.  Set aside.
  4. Using a mortar & pestle or a food processor, smash the dried shrimp.
  5. In the same skillet as above, heat 1 tsp. of EVOO on low heat.  Add the smashed shrimp and cook for 3 minutes, tossing constantly.
  6. To assemble Xoi Lap Xuong – Vietnamese Sticky Rice w/ Chinese Sausage, plate the Xoi from Step 2 above and top the Xoi with the sliced lap xuong and dried shrimp.  Optional, and pictured above: top also with thit cha bong/ruoc (dried, shredded chicken).

Was this Mom’s 52 recipe helpful?  Do you have any questions about this recipe?  Did you try this recipe?  Please post your comments below.  If I don’t know the answer, I’ll send your question to Mom! 

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