Under The Squash Vines

Xôi Mặn Chay: Vegetarian Vietnamese Savory Sticky Rice

Ingredients: 

2 - 2.5 cups sticky rice

12 oz dried bean curd sticks (or shredded chicken for meat version)

Optional: Vietnamese salami (vegetarian or meat). You can buy these at your local Vietnamese store or restaurant.

3 bulbs shallots, slice thinly

1 bunch green onions, slice thinly

1 pint Shiitake mushrooms, slice thinly

1 pint oyster mushrooms, shredded into thin strips

Optional: Thai chili peppers, as many as you want

For the sauce:

1 tablespoon brown sugar or to taste

2 tablespoons soy sauce or to taste

1 tablespoon rice vinegar or to taste

Black pepper to taste

Cooking oil as needed for frying

Instructions: 

1. Soak the sticky rice in water for at least 4 hours. Rinse and drain.

2. Cover and steam (do not boil) in your steamer until rice reaches desired texture. Because we will mix with sauce later, it's best to cook the rice until just al dente. Fluff the cooked rice with a fork.

3. Soak the dried bean curds in hot boiling water until soft. Drain and pat dry. Cut into thin strips. Alternatively, you can use shredded chicken.

4. Heat oil in hot pan until smokey. Fry the shallots until golden brown. Remove and set aside on paper towel.

5. With the excess hot oil still on the pan, turn OFF the heat while oil is smoking hot. Add the green onions to flash fry for 5 seconds. Remove and set aside.

6. Add more oil if needed and heat until smokey. Add bean curds (or chicken) and fry until golden brown. Remove and set aside.

7. Add the Shiitake and oyster mushrooms to the hot oil and and stir fry until soft.

8. Add the salami.

9. Make a well in the middle of the mushroooms and salami mixture and add the brown sugar. Stir and let the sugar caramelize but not burn.

10. Add the soy sauce, rice vinegar, black pepper, Thai chili peppers, and 3/4 cup water. Mix well and let sauce reduce down to desired consistency.

11. Add the sticky rice, fried bean curds, fried green onions, and fried shallots. Mix well until everything is evenly coated in the sauce.

12. Before serving, top with more fried shallots and fresh green onions.