Mama (grandma) calls this Xoi Lap Xuong (Sticky Rice with Chinese Sausage) but many will reference this dish as Xoi Man. It’s a savory sticky rice with mixed textures from the glutinous rice, soft pate, crispy Chinese sausage, and soft Vietnamese Pork Ham (Cha Lua). It’s one of my favorite breakfast dishes.
Serves 2 / Cooking duration: 20 minutes
- 2 cups of glutinous sticky rice (uncooked)
- 4 Chinese sausage links
- 2 green onions (sliced)
- 1 tbsp cooking oil
- 1/2 regular stick of Vietnamese pork ham (Cha Lua)
- Pork floss
- Soy sauce
- 1 can of Pork Pate paste
- Fried shallots
Soak your glutinous sticky rice overnight before cooking.
On the day of cooking, steam your sticky rice in a sticky rice steamer for 20 minutes.
While waiting for your sticky rice to cook, air fry your Chinese sausage at 360 F for 5 minutes. Slice into thin pieces once cooked. Set aside.
To make your scallion oil, add sliced green onions and cooking oil in microwavable bowl. Microwave for 30 seconds. Set aside.
Slice the Vietnamese pork ham into thin strips.
Plate your Xoi Man with sticky rice first, then soy sauce, pate, scallion oil, and fried shallots. Add your proteins: Chinese sausage, Vietnamese pork ham, and the pork floss. Enjoy warm.