Ingredients:

  • 500g long-grain glutinous rice
  • 1 tsp fine sea salt
  • 1/2 tsp turmeric powder
  • 120ml room temperature water
  • 150g Chinese sausage (Lập Xưởng)
  • 30g dried shrimp
  • 50g pork floss (Chà Bông)
  • 2 large eggs
  • 60ml neutral oil
  • 4 stalks scallions, thinly sliced
  • 30ml premium soy sauce
  • 5g sugar
  • 2.5ml toasted sesame oil

Instructions:

  1. Rinse the glutinous rice 3–4 times until the water runs clear. Submerge in fresh water with salt and turmeric; soak for 6–8 hours. Drain thoroughly before cooking.
  2. Line a steamer with damp cheesecloth. Spread rice evenly, creating wells for steam circulation. Steam on high for 20 minutes. Sprinkle 120ml water over rice, fluff with a fork, and steam for an additional 10 minutes.
  3. Slice Chinese sausage into thin rounds. Sauté in a cold skillet over medium heat until fat renders and edges are crispy. Remove sausage but retain the fat.
  4. Add drained dried shrimp to the sausage fat and sauté for 2–3 minutes until fragrant. In a separate pan, fry beaten eggs into a thin omelet and julienne.
  5. Heat neutral oil until shimmering. Pour hot oil over sliced scallions in a heat-proof bowl to create scallion oil. Combine soy sauce, sugar, and sesame oil for the dressing.
  6. Portion rice into bowls. Top with sausage, dried shrimp, pork floss, and julienned egg. Drizzle with scallion oil and the soy sauce mixture.