COM HUONG GIANG (HUE RICE)

      Title: COM HUONG GIANG (HUE RICE)
  Categories: Asian, Vietnam
       Yield: 4 Servings
  
       3 c  Cooked rice
       1 tb Dried shrimp
       1 tb Toasted sesame seeds
       1    Stalk fresh lemon grass
       2    Shallots, sliced
       2    Garlic cloves, minced
       2 ts Sugar
       2    Fresh chilies
       4 tb Vegatable oil
       2    Scallions, sliced
       1    Sm. onion
       2 tb Broth or water
       2 tb 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
   stir-fry for 1 minute.  Add the lemon grass and dried shrimp mixture
   and stir-fry for 5 minutes over high heat. Remove to a dish. Pour the
   remaining 2 tablespoons oil into the wok.  Add the onion and stir-fry
   until translucent.  Add the rice and stir-fry 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).
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