Saigon Savory Sticky Rice Bowl — Xoi Man
Saigon savoury sticky rice topped with sliced cha lua, Chinese sausage, dried pork floss, fried shallot, and scallion oil, finished with a soy-Maggi drizzle and pickled mustard greens for a hearty street-style bowl.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 400g glutinous rice in cold water 4 hours or overnight, drain. Slice 60g scallion thin, 2 red chillies into rings, 120g cucumber into spears. Slice 360g cha lua thin. Cut 120g Chinese sausage into 5mm rounds. Measure pork floss, fried shallot, and pickled mustard greens.
Steam
Spread drained rice in a steamer lined with cheesecloth over high heat 25–28 minutes until grains turn glossy and tender. Sprinkle 1 tsp salt halfway through to season evenly.
Fry
Heat 2 tbsp oil in a skillet over medium-high 1 minute. Lay sausage rounds in, fry 2 minutes per side until edges crisp deep mahogany and fat renders clear. Lift to a plate.
Saute
Heat remaining 2 tbsp oil over medium 1 minute. Drop scallion in 30 seconds off heat; residual warmth blooms aroma until oil turns bright green and faintly sweet. Set scallion oil aside.
Build
Whisk 60ml soy sauce, 2 tsp Maggi, 2 tsp sugar, 1 tsp white pepper, and 2 tsp warm water off heat 30 seconds until sugar dissolves and sauce turns pale amber.
Plate
Mound sticky rice into 2 bowls. Fan cha lua and sausage rounds over top. Scatter pork floss and fried shallot. Drizzle scallion oil and soy sauce. Tuck pickled greens, cucumber spears, and chilli rings at the edge.
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