Ingredients

• 3 cups - cooked rice
• 1 tbsp - dried shrimp
• 1 tbsp - roasted sesame seeds
• 1 stalk - fresh lemon grass
• 2 shallots - sliced
• 2 garlic cloves - minced
• 2 tbsp - sugar
• 2 fresh chillies
• 4 tbsp - vegetable oil
• 2 spring onions - sliced
• 1 small - onion
• 2 tbsp - broth or water
• 2 tbsp - Nuoc Mam (Vietnamese fish sauce)
• Freshly ground black pepper
• Coriander sprigs

How to Make Com Huong Giang

• Fluff the rice to separate the grains. Set aside.
• Soak dried shrimp in hot water for 30 minutes and drain.
• Remove outer leaves from lemon grass, trim, and mince.
• Grind together shrimp, lemon grass, shallots, garlic, sugar and .
• Heat 2 tbsp of oil in a skillet.
• Add the spring onions and saute for a minute. Then add lemon grass and dried shrimp mixture, and stir-fry for 5 minutes over high heat. Keep aside.
• Pour the remaining 2 tbsps of oil into it. Add the onions and rice and stir-fry for 5 minutes
• Stir in the broth, fish sauce and black pepper to taste.
• Add lemon grass and shrimp mixture and the toasted sesame seeds
• Stir to combine well, then transfer to a heated platter
• Sprinkle with additional black pepper and garnish with the coriander springs.