Hue rice- com huong giang

 
                         HUE RICE - COM HUONG GIANG
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Cooked rice
    1       tb           Dried shrimp
    1       tb           Toasted sesame seeds
    1                    Stalk fresh lemon grass
    2                    Shallots, sliced
    2                    Garlic cloves, minced
    2       ts           Sugar
    2                    Fresh chilies
    4       tb           Vegatable oil
    2                    Scallions, sliced
    1                    Sm. onion
    2       tb           Broth or water
    2       tb           Nuoc mam (fish sauce)
                         Freshly ground black pepper
                         Coriander sprigs
 
      Rub the cold rice with wet hands to separate the
   grains.  Set aside.
      Soak the dried shrimp in hot water for 30 minutes.
   Drain.
      Remove outer leaves from lemon grass, trim, and
   mince.
      Grind together the 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 the lemon
      grass and shrimp mixture and the toasted sesame
   seeds.  Stir to combine
      well.  Transfer to heated platter.
      Sprinkle with additional black pepper and garnish
   with the corinader
      springs.  Serve with Nuoc Cham (Lime sauce).
  
 
 
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