Savory Sticky Rice with Various Toppings (Xôi Mặn)

Soak 400g of glutinous rice in cold water for at least 4 hours, or preferably overnight. Drain well before cooking.

Prepare the toppings: Slice 2 pieces of Chinese sausage diagonally. Rehydrate 30g of dried shrimp in warm water for 15 minutes, then drain and roughly chop. Thinly slice 2 shallots.

Heat 1 tbsp of vegetable oil in a pan over medium heat. Sauté the sliced shallots until golden and crispy, then remove and set aside.

In the same pan, add another 1 tbsp of vegetable oil. Sauté the chopped dried shrimp for 2-3 minutes until fragrant. Add the sliced Chinese sausage and cook until slightly caramelized, about 5-7 minutes. Remove from heat and set aside.

Steam the drained glutinous rice in a steamer for 30-40 minutes, or until tender and sticky. Stir the rice gently halfway through to ensure even cooking.

Once the rice is cooked, transfer it to a large bowl. Drizzle with 1 tbsp of vegetable oil, 2 tbsp of fish sauce, and 1 tsp of sugar. Gently mix to combine, ensuring the rice is evenly seasoned.

To serve, portion the seasoned sticky rice onto plates. Top generously with the sautéed Chinese sausage and dried shrimp mixture, pork floss, and crispy fried shallots. Garnish with fresh cilantro.