Xôi chiên nhân thịt is sticky rice pressed into rounds and fried until crispy, then split and filled with stir-fried pork, scallion oil and pork floss. The author’s favourite time to eat it is on cold days, with chilli sauce. You can also make it without the meat stuffing. Plan ahead: the sticky rice soaks in cold water for 3 hours. Ingredients 300 g sticky rice 50 g carrot 100 g minced pork 1 jelly ear mushroom 50 g cassava Pork floss (chà bông heo) Scallion 2 cloves shallot Spices: salt, sugar, pepper, fish sauce How to make xôi chiên nhân thịt 1. Cook the sticky rice Soak the sticky rice in cold water for 3 hours, then cook it. Use more water than you normally would for cooking rice. 2. Make the stuffing Peel the cassava, wash it and cut it into small pieces. Do the same with the carrot. Soak the jelly ear mushroom in cold water for about 5–10 minutes. Cut off the root and slice it thinly. Mix the cassava, mushroom, carrot and minced pork with ½ teaspoon Maggi seasoning. Heat oil in a pan, add minced garlic and the shallot and fry until fragrant. Pour in the pork mixture and stir-fry it quickly for about 5 minutes. Turn off the heat. 3. Make the scallion oil Wash the scallion and slice it small. Pour 1 tablespoon oil into a bowl, add the scallion and microwave it for about 30 seconds to cook. 4. Shape and fry the rice When the sticky rice is cooked, scoop it onto a plate and let it cool. Put some of the cooked sticky rice into a small round mould with a little oil on the bottom and press it down with your hands. Repeat until all the sticky rice is used. Heat 2 tablespoons oil in a pan and fry the sticky rice rounds until they turn yellow and crispy. Lift them onto a plate lined with a paper napkin. 5. Fill and serve Once the fried rice has cooled, cut each round in half. Spread the scallion oil from step 3 on the cut face of one half. Put the pork stuffing and the pork floss in the middle, then cover with the other half. Serve with chilli sauce. The author suggests eating it while it’s hot. Share:
