|
Traditional Vietnamese stir-fried rice
includes cured Chinese pork sausage, or thin strips of pork combined with
shrimps or crab. Prepared this way, the dish can be eaten as a snack, or
as part of the meal with grilled and roasted meats accompanied by a
vegetable dish or salad. The rice used in these stir-fries is usually made
the day before and added cold to the dish. If you prefer, you can drizzle
sweet, sour or hot nuoc cham dipping sauce over the rice instead of the
nuoc mam. Ingredients :
Serves 4 |
|
25 g
15 ml
1
2
2
175 g
30 ml
10 ml
1
bunch
450 g
1/2 teaspoon
|
Dried cloud ear (wood ear) mushrooms, soaked for 20 minutes
Vegetable or sesame oil
Onion, sliced
Green or red Thai chilies, seeded and finely chopped
Chinese sausages (15 cm long), each sliced into 10 pieces
Shrimps, shelled and deveined
Nuoc mam, plus extra for drizzling
Five spice powder
Fresh coriander (cilantro). stalks removed, leaves finely chopped
Cold steamed rice
Ground black pepper
|
Method :
-
Drain the soaked cloud ear mushrooms and
cut them into strips. Heat a wok or heavy pan and add the oil.
-
Add the onion and chilies. Fry until they
begin to color, then stir in the mushrooms.
-
Add the sausage slices, moving them around
the wok or pan until they begin to brown.
-
Add the shrimps and move them around until
they turn opaque. Stir in the nuoc mam, the five-spice powder and 2
tablespoons of the corainder.
-
Season well with pepper, then quickly add
the rice, making sure it doesn't stick to the pan.
-
As soon as the rice is heated through,
sprinkle with the remainder of the coriander and serve with nuoc mam to
drizzle over it.
|