HUE RICE - COM HUONG GIANG

      Title: HUE RICE - COM HUONG GIANG
  Categories: Asian, Oriental, Vietnamese
       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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