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
STEP 1: STEAM THE STICKY RICE
- Drain the sweet rice kernels, and sprinkle the kernels with 1/2 tsp. salt.
- Spread the kernels in a steamer basket, leaving a ring of holes around the kernels to allow steam to rise.
- Fill the bottom basket of the steamer with at least 4 inches of water. Place the steamer basket on top and cover.
- 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
- In a small bowl, combine the ground pork with 1/2 tsp. nuoc mam, a dash of pepper, and 1/8 tsp. sugar.
- 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.)
- 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.
- Remove from heat. *Remember to return to the steaming rice to toss it once.
STEP 3: FINALIZE XOI MAN
- 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.
- Sprinkle 1/2 Tbsp. sugar and 1/4 tsp. salt onto the rice and gently toss.
- 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!
Comments make me happy. Please post your comments below! If I don’t know the answer, I’ll send your question to Mom!
For email notifications about new posts like this one, please subscribe to Writing With Chopsticks by entering your email on the sidebar of this page. Thanks for the compliment of sharing this post with others! Pass it on…