Xoi Man – Savory Sticky Rice w/ Pork & Chinese Sausage

Xoi Man recipe.  Sticky rice pork lap xuong chinese sausage. Vietnamese sticky rice recipe.  Writing with chopsticks.

We missed a week in our Mom’s 52 series!  Apologies to our subscribers, but we experienced technical difficulties last week when installing upgrades, but rest assured, we are back up and running!

Our previous Mom’s 52 recipe showed you how to make a very basic Vietnamese sticky rice.  This week, we’re diving into a much more savory type of sticky rice whose more complex flavors make it a good option as an entree.  Xoi Man – Savory Sticky Rice w/ Pork & Chinese Sausage takes the basic sticky rice recipe and combines it with two types of meat, yielding a flavorful rice dish.  This recipe much resembles the sticky rice wrapped in banana leaves found at Dim Sum restaurants.  Get your spoons ready – this one’s a goodie!

Xoi Man – Savory Sticky Rice w/ Pork & Chinese Sausage

INGREDIENTS – makes 3-4 servings

  • 2 C. sweet rice, soaked in 3 C. water for 12 hours
  • 1/2 tsp. + 1/4 tsp. salt
  • 1/2 C. ground pork
  • 1/2 tsp. nuoc mam (fish sauce)
  • dash of pepper
  • 1/8 tsp. + 1/2 Tbsp. sugar
  • 1 shallot, chopped
  • 1/4 C. lap xuong (Chinese sausage), chopped into bite-sized pieces

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STEP 1:  STEAM THE STICKY RICE

  1. Drain the sweet rice kernels, and sprinkle the kernels with 1/2 tsp. salt.
  2. Spread the kernels in a steamer basket, leaving a ring of holes around the kernels to allow steam to rise.

    Leave a ring of open holes around the rice to allow more steam into the basket.
    Leave a ring of open holes around the rice to allow more steam into the basket.
  3. Fill the bottom basket of the steamer with at least 4 inches of water.  Place the steamer basket on top and cover.
  4. Use medium heat to steam the sweet rice, covered, for 20 minutes, gently tossing once midway during the process.  Meanwhile, proceed to the next step below.

—-

STEP 2:  STIR FRY THE PORK & CHINESE SAUSAGE

  1. In a small bowl, combine the ground pork with 1/2 tsp. nuoc mam, a dash of pepper, and 1/8 tsp. sugar.

    Xoi Man recipe. Sticky rice pork lap xuong chinese sausage. Vietnamese sticky rice recipe. Writing with chopsticks.
    Lap xuong and marinated ground pork.
  2. Toss the shallots and chopped lap xuong (Chinese sausage) into a medium, nonstick skillet and turn on medium-high heat.  Stir the lap xuong and shallots for two minutes to release the oils from the lap xuong.  (The oils in the lap xuong will be sufficient, so no additional oil is needed for the stir-fry process.)
  3. Add the marinated ground pork to the skillet, and continue to stir.  Keep stir-frying until the ground pork is fully cooked through, about 5-7 minutes.
  4. Remove from heat.  *Remember to return to the steaming rice to toss it once.

    Xoi Man recipe.  Sticky rice pork lap xuong chinese sausage. Vietnamese sticky rice recipe.  Writing with chopsticks.
    Cooked pork and lap xuong.

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STEP 3:  FINALIZE XOI MAN

Xoi Man recipe.  Sticky rice pork lap xuong chinese sausage. Vietnamese sticky rice recipe.  Writing with chopsticks.
Sweet rice almost halfway through the full steaming process for Xoi Man.
  1. Once the rice has steamed for an initial 20 minutes, uncover the lid, yet keep the steamer basket in place.  Ladle the cooked meat on top of the steaming rice.  Gently toss the rice to incorporate the meat.
  2. Sprinkle 1/2 Tbsp. sugar and 1/4 tsp. salt onto the rice and gently toss.
  3. Replace the lid.  Continue to steam the rice & meat for an additional 40 minutes, tossing every 10 minutes.  This will yield a perfectly sticky consistency of the rice.  That’s it!  Enjoy!

    Xoi Man recipe.  Sticky rice pork lap xuong chinese sausage. Vietnamese sticky rice recipe.  Writing with chopsticks.
    Pork and lap xuong incorporated into the steamed rice.

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