Spicy Vietnamese Lemongrass and Chili Sticky Rice Breakfast Bowls

Instructions

1. 1

   Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in clean water for at least 4 hours, or preferably overnight.

2. 2

   Drain the soaked rice and place it in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over boiling water for 30-40 minutes, or until tender and cooked through. If using a bamboo steamer, steam for 40-50 minutes.

   ~45 min
3. 3

   While the rice is steaming, prepare the aromatics. Finely mince the bottom white part of the lemongrass stalks. Mince the garlic and grate the ginger.

   ~10 min
4. 4

   Finely chop the Thai bird's eye chilies (adjust quantity to your spice preference).

   ~5 min
5. 5

   In a medium bowl, combine the soy sauce, fish sauce, and sugar. Stir until the sugar is dissolved.

   ~2 min
6. 6

   Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the minced lemongrass, garlic, ginger, and chilies. Sauté for 3-4 minutes until fragrant, being careful not to burn the garlic.

   ~4 min
7. 7

   Add the cooked sticky rice to the pan with the aromatics. Pour in the seasoned soy sauce mixture. Stir gently to coat the rice evenly. Cook for another 5-7 minutes, stirring occasionally, until the rice is heated through and well combined with the aromatics.

   ~7 min
8. 8

   In a separate small frying pan, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Add the thinly sliced shallots and fry until golden brown and crispy, stirring frequently. This will take about 5-8 minutes.

   ~8 min
9. 9

   Remove the crispy shallots from the oil with a slotted spoon and drain them on paper towels.

   ~2 min
10. 10

    To serve, spoon the spicy lemongrass sticky rice into bowls. Garnish generously with the crispy shallots and freshly chopped cilantro.

    ~3 min