Xôi Mặn, Savory sticky rice, is ultimate Vietnamese comfort food by quickly cooking Lạp Xưởng, rehydrated dried shrimp, and other goodies in a rich and savory soy sauce-based sauce and topping it over delicious, hot, and chewy sticky rice. It’s such a versatile dish you can mix and match whatever ingredients you have or like and it will still be super good. No Limit, baby!
Sticky rice, also known as sweet rice or glutinous rice, is different from normal Jasmine rice because it has more of a gummy, chewy texture instead of a soft and fluffy texture. In Vietnamese cooking, it’s commonly prepared for sweet desserts, but I love it savory!
I’ve been experimenting with cooking Sticky Rice in my rice cooker and decided to make Xôi Mặn for the girls. I use about ⅔ cup of water for every cup of sticky in my Zojirushi rice cooker and it turns out perfect.
Ingredients:
4 cups sticky/sweet rice
2 Lạp Xưởng/Chinese sausage, sliced diagonal
¼ cup dried shrimp, rehydrated
3 ounces chả lụa (steamed pork roll), thinly sliced or pork floss
3 ounces canned corn (optional)
3 green onions, finely chopped
4 tablespoons soy sauce
3 tablespoons sugar
2 teaspoons dark soy sauce
¼ teaspoon pepper
Fried shallot (optional)
Steps:
Make Sticky Rice – Follow package instructions and prepare sticky rice.
Make Sauce – In a small bowl, combine soy sauce, dark soy sauce, sugar, and pepper and mix well.
Make Topping- Sauté sliced Chinese sausage over medium heat. Add dried shrimp and add all the other ingredients and continue sautéing for a few more minutes until its cooked through. Pour in the sauce and mix until the ingredients are fully coated with the sauce.
Prepare Xôi Mặn – Scoop topping over a plate of hot sticky rice. Garnish with chopped green onions and serve hot.
Tips:
- This dish is traditionally prepared on the saltier side so it can be topped on plain sticky rice.
- Mix and match your favorite ingredients for the topping.
- Sticky rice preparation varies depending on the brand and method to cook.
No Limit Cooking 
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