Vietnamese Sticky Rice (Xôi Mặn)

Step 1

Wash, rinse then soak the rice in hot water for 1 hour.

Step 2

Drain the water from the rice and let it drip dry in a colander as you set up the steamer.

Step 3

Steam the rice on high heat for 1 hour. Check on it every 20 minutes and sprinkle drops of water on top if you find it gets too dry. Tip: Line the bottom of the rice with a thin cloth to stop the grains from clumping or a banana leaf for extra flavour.

Step 4

Lightly grease the pan with some oil and pour a thin layer of egg mix in to cook on a low heat. When cooked, fold each side into the centre to make three parts. This will help with slicing the omelette into thin strips.

Step 5

Boil or pan fry the chicken until cooked then drain and shred it.

Step 6

Add the oil to a pan on a medium heat and fry the red shallots, rehydrated shrimps, Chinese sausages, shredded chicken and Vietnamese ham for 1 minute.

Step 7

Pour in the sugar, chicken bouillon powder and soy sauce to season the toppings then stir for 2 minutes.

Step 8

Put the spring onion and salt in a heat-proof dish then heat up the cooking oil to smoking point.

Step 9

Pour the hot oil over the spring onion and mix well.

Step 10

Lay a rice bed underneath the assorted toppings OR mix all the toppings together with the sticky rice.

Step 11

Serve immediately with a dash of pepper!