Xôi Lạp Xưởng {Sticky Rice with Chinese Sausage}

It seems almost silly that I’m writing a post on Xôi Lạp Xưởng {Sticky Rice with Chinese Sausage} because it’s incredibly easy and so common. But if you grew up in a Vietnamese family like I did, then you can appreciate what a staple this humble dish is.

It starts with xôi –sticky, glutinous sweet rice (gạo nếp) that is best soaked before you cook it. I use a bamboo steamer to cook the rice but if you’ve got a nifty electric rice cooker that has the right settings, you can also go with that method. Unfortunately my rice cooker isn’t that snazzy and often burns my xôi, so I opt for the old school method.

The sticky and slighty chewy xôi then gets topped with slices of lạp xưởng, which are Chinese sausages. They’re a smoked sausage typically made from pork or chicken and has a salty and slightly sweet flavor profile. Our mom used to pan-fry the lạp xưởng or even throw it in the rice cooker while the xôi cooked. But these days I’ve adopted my eldest seester’s method – broiling them in the toaster oven. They make the lạp xưởng wonderfully crisp and makes for easy clean up.

You can also find Xôi Lạp Xưởng topped with thịt chà bông/ruốc (a dried and shredded pork), eggs, small dried shrimp or chicken. But we grew up eating it pretty simple and I like to have it with a small side of Maggi Seasoning Sauce and fresh chiles.

Xôi Lạp Xưởng can be eaten warm or at room temperature– which is why I think it always had a presence in our home for quick meals, road trips, picnics and was the perfect way to feed a crowd on a budget.

I still enjoy Xôi Lạp Xưởng to this day but it will always be a taste of my childhood…..and that’s a delicious thing.

Ăn Ngon, Friends!

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Xôi Lạp Xưởng (Sticky Rice with Chinese Sausage)
Serves 4-6

Ingredients:

2 cups sweet glutinous rice
1 teaspoon kosher salt
¼ cup vegetable oil
½ cup chopped scallions
4 lạp xưởng links (Chinese sausage)
1 cup fried shallots
Maggi Seasoning Sauce or soy sauce
fresh chiles or sambal paste

Rinse the rice until the water runs clear. Fill a large bowl with cool water, add the rice and soak it overnight. Once the rice has been properly soaked, drain the rice and shake off any excess water. With a clean kitchen towel, gently pat the rice dry, sprinkle in the salt and mix until combined.

Line the bottom of your steamer with a sheet of cheesecloth and then spread the rice mixture evenly on top of the cloth. Depending on how large your stacked steamer is, you may need to add a second layer. Steam, covered, for about 20-25 minutes or until rice is fully cooked. *Alternatively, you can use an electric rice cooker if it has the correct settings.

While the rice is steaming, place the lạp xưởng links (Chinese sausage) on a foil lined baking sheet. Broil for 3-4 minutes in your oven or in a toaster oven until all sides have been crisped. Cut the lạp xưởng into thin slices.

Prepare the hành mỡ (scallion oil). In a sauté pan, slowly heat the vegetable oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.

To assemble, place a few scoops of the cooked rice in a bowl or shallow plate. Brush the rice with the hành mỡ (scallion oil) and top with several slices of lạp xưởng. Sprinkle each serving with fried shallots and serve with Maggi seasoning or soy sauce and fresh chiles/sambal paste.

Enjoy!