Com huong giang (hue rice)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked rice |
| 1 | tablespoon | Dried shrimp |
| 1 | tablespoon | Toasted sesame seeds |
| 1 | Stalk fresh lemon grass | |
| 2 | Shallots, sliced | |
| 2 | Garlic cloves, minced | |
| 2 | teaspoons | Sugar |
| 2 | Fresh chilies | |
| 4 | tablespoons | Vegatable oil |
| 2 | Scallions, sliced | |
| 1 | Sm. onion | |
| 2 | tablespoons | Broth or water |
| 2 | tablespoons | Nuoc mam (fish sauce) |
| Freshly ground black pepper | ||
| Coriander sprigs | ||
Directions
Rub the cold rice with wet hands to separate the grains. Set aside.
Soak the dried shrimp in hot water for 30 minutes. Drain.
Remove outer leaves from lemon grass, trim, and mince.
Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
Heat 2 tablespoons of oil in a wok or skillet. Add the scallions and stir-fry for 1 minute. Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the remaining 2 tablespoons oil into the wok. Add the onion and stir-fry until translucent. Add the rice and stir-fry for 5 minutes.
Stir in the broth, fish sauce and black pepper to taste. Add the lemon grass and shrimp mixture and the toasted sesame seeds. Stir to combine well. Transfer to heated platter.
Sprinkle with additional black pepper and garnish with the corinader springs. Serve with Nuoc Cham (Lime sauce).