Xôi mặn Sài Gòn — Sài Gòn savoury sticky rice

Rinse the glutinous rice in several changes of cold water until mostly clear. Cover with plenty of cold potable water, cover the bowl and soak in the refrigerator for 6 hours. Drain thoroughly for 15 minutes, then toss with 3 g salt.

Cover the dried shrimp with about 250 ml warm potable water for 15 minutes until pliable. Drain, rinse briefly and pat dry; discard the soaking water. Slice the lạp xưởng and shallots. Finely slice the spring onion and beat the eggs until uniform.

Heat 15 ml neutral oil in a small skillet over medium heat. Fry the shallots slowly, stirring, until crisp and pale golden; lift onto a paper-lined plate. Reserve the fragrant oil. Warm the remaining 15 ml oil, remove the skillet from the heat and stir in the spring onion to make scallion oil. Set aside.

Bring about 1 L water in the steamer reservoir to a steady boil, keeping it below the basket. Line the basket loosely with a clean damp cloth if needed. Spread the drained rice in an even, airy layer. Cover and steam over steady medium-high heat for 35 minutes, maintaining visible steam.

Spread the rice on a wide clean tray and gently loosen it so trapped steam escapes. Rest uncovered for 10 minutes. Return it to the steamer in an even layer and steam covered for another 15 minutes, until glossy, tender throughout and without a hard centre. If needed, continue in 5-minute increments. Keep the cooked rice hot for serving.

While the second steam is underway, use a little reserved shallot oil to cook the beaten eggs as a thin omelette until fully set; roll and cut into ribbons. In the same pan, cook the lạp xưởng until steaming hot and lightly browned at the edges. Add dried shrimp and stir-fry for 2–3 minutes until hot throughout. Add soy sauce, sugar and white pepper; toss until glossy, then turn off the heat.

Divide the hot sticky rice among four bowls. Arrange sausage, shrimp and egg ribbons over the rice; add pork floss and crisp shallots, then drizzle evenly with scallion oil. Serve immediately. For leftovers, spread rice and toppings in shallow containers and refrigerate within 1 hour at or below 4°C; use within 24 hours. Reheat only once until steaming hot throughout. Discard rice left at room temperature for more than 2 hours.