Vietnam - Hue Rice (Com Huong Giang)

Hue Rice 

(Com Huong Giang)

Yield: 4 servings

Ingredients

-       3 c Cooked rice

-       1 tb Dried shrimp

-       1 tb Toasted sesame seeds

-       1 Stalk fresh lemon grass

-       2 Shallots, sliced

-       2 Garlic cloves, minced

-       2 ts Sugar

-       2 Fresh chilies

-       4 tb Vegatable oil

-       2 Scallions, sliced

-       1 Sm. onion

-       2 tb Broth or water

-       2 tb 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).