Recipe - Hue Rice - Com Huong Giang

3 cup Cooked rice
1 tablespoon Dried shrimp
1 tablespoon Toasted sesame seeds
1 Stalk fresh lemon grass
2 Shallots, cut or sliced up
2 Garlic cloves, minced
2 teaspoon Sugar
2 Fresh chilies
4 tablespoon Vegatable oil
2 Scallions, cut or sliced up
1 Sm. onion
2 tablespoon Broth or water
2 tablespoon 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
stirfry for 1 minute. Add the lemon grass and dried shrimp mixture
and stirfry for 5 minutes over high heat. Remove to a dish. Pour the
remaining 2 tablespoons oil into the wok. Add the onion and stirfry
until translucent. Add the rice and stirfry 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).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini