Xôi mặn thập cẩm is savoury steamed sticky rice with a bit of everything on top: sausage, thin strips of omelette, quail eggs, Vietnamese ham, pork meat cotton (chà bông), spring onion with dried shrimp, and fried shallots. It’s a Vietnamese breakfast, and an easy one to cook if you’re short on time. Plan ahead: soak the sticky rice for 1–2 hours or more before you steam it. Ingredients Serves 2. 2 bowls sticky rice 4 sticks sausage 3 chicken eggs 6 quail eggs Vietnamese ham Pork meat cotton (chà bông) Spring onion Dried shrimp (optional) Shallots Olive oil Salt and soy sauce Pâté (optional) Banana leaf, for serving How to make xôi mặn thập cẩm 1. Steam the sticky rice Soak the sticky rice in water for about 1–2 hours or more. Drain it and let it dry, then mix in 1–2 teaspoons olive oil. Steam until cooked and soft. Keep the pot covered so the rice cooks faster, and stir it gently now and then so all of it cooks through. 2. Cook the sausage and eggs Heat a pan over medium heat and roast the sausages in it, without oil, for about 10–15 minutes. Let them cool, then slice thinly. Boil the quail eggs, let them cool and peel them. In the same pan, pour in the chicken eggs, beaten with a little salt. Spread them thinly and fry until cooked. Let the omelette cool before you slice it into thin strips; cut while it’s hot and it will break apart. 3. Fry the spring onion and dried shrimp If you’re using dried shrimp, soak them in water for 15–20 minutes first. Wash and finely slice the spring onion. Heat 2–3 tablespoons olive oil in the pan, add the spring onion and fry quickly for 1–2 minutes. Add the dried shrimp and season with a little soy sauce. Don’t use too many dried shrimp in this mixture, though you can add more if you love them. 4. Ham and shallots Slice the Vietnamese ham thinly. Peel and thinly slice the shallots, then fry them in olive oil until crispy. 5. Assemble Put some sticky rice on a piece of banana leaf. You can also spread pâté on top first. Then layer on the egg strips, sausage, quail eggs, ham, pork meat cotton and the spring onion mixture, and finish with the fried shallots. Sprinkle with more soy sauce and eat. The original author’s favourite drink with it is a glass of orange juice with ice. Share:
