Com Huong Giang or Hue Rice

INGREDIENTS

• 3 cups cooked rice
• 1 tbs dried shrimp
• 1 tbs toasted sesame seeds
• 1 stalk fresh lemon grass
• 2 shallots - sliced
• 2 garlic cloves - minced
• 2 tbs sugar
• 2 fresh chillies
• 4 tbs vegatable oil
• 2 scallions - sliced
• 1 small onion
• 2 tbs broth or water
• 2 tbs Nuoc Mam (Vietnamese fish sauce)
• Freshly ground black pepper
• Coriander sprigs

Lemongrass adds a distinct flavour to the rice

• Rub cold rice with wet hands to separate the grains then set aside
• Soak dried shrimp in hot water for 30 minutes and drain
• Remove outer leaves from lemon grass, trim, and mince
• Grind together shrimp, lemon grass, shallots, garlic, sugar and chilies
• Heat 2 tablespoons of oil in a wok or skillet
• Add the scallions and stir-fry for 1 minute
• Add the lemon grass and dried shrimp mixture and stir-fry for 5 minutes over high heat
• Remove to a dish
• Pour the remaining 2 tablespoons oil into the wok
• Add the onion and stir-fry until translucent
• Add the rice and stir-fry for 5 minutes
• Stir in the broth, fish sauce and black pepper to taste
• Add lemon grass and shrimp mixture and the toasted sesame seeds
• Stir to combine well then transfer to heated platter
• Sprinkle with additional black pepper and garnish with the corinader springs