Sticky Rice with Pork and Crispy Shallots

Step 1

Rinse the 2 cups sticky rice in cold water until the water runs clear. Soak in water for at least 4 hours or overnight, then drain.

Step 2

Place the soaked rice in a steamer lined with cheesecloth. Steam over boiling water until tender and translucent, about 30 minutes. Keep warm.

Step 3

While the rice steams, slice the 1 lb pork shoulder into thin strips. In a bowl, mix the pork with 2 tbsp fish sauce and 1 tbsp sugar. Let marinate for 15 minutes.

Step 4

Thinly slice the 4 shallots. Heat the 0.5 cup vegetable oil in a small skillet over medium. Fry the shallots in batches until golden and crispy, about 3 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Step 5

In the same skillet, remove all but 1 tbsp oil. Add the marinated pork and cook over high heat, stirring, until browned and cooked through, about 5 minutes. Add the remaining 1 tbsp fish sauce and 1 tbsp sugar, and toss to coat.

Step 6

To serve, divide the sticky rice among bowls. Top with the pork, crispy shallots, 1 cup pickled daikon and carrot, and sliced cucumber. Serve warm.

Step 7

Optional: add a drizzle of extra fish sauce or a squeeze of lime if you like.