Xôi Xèo

Step 1

Rinse the glutinous rice in a fine-mesh strainer under cold running water, stirring gently with your fingers, until the water runs nearly clear—about 30 seconds.

Step 2

Add the rinsed rice to a medium pot with 2.5 cups of water and bring to a boil over high heat, stirring once.

Step 3

Once boiling, reduce heat to low, cover with a lid, and cook for 15 minutes without lifting the lid.

Step 4

Remove from heat, keep the lid on, and let rest for 5 minutes so the rice finishes absorbing the water.

Step 5

While the rice rests, heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 6

Add the sliced shallots to the hot oil and stir constantly until they turn deep golden brown and crispy, about 4–5 minutes; transfer to a paper towel-lined plate with a slotted spoon.

Step 7

Pour the remaining 2 tablespoons of oil into the same skillet over medium heat, then add the cooked rice, turmeric, and salt.

Step 8

Stir and crush the rice against the bottom and sides of the skillet for 6–8 minutes until the bottom develops a thin, crispy golden layer and you hear it crackling.

Step 9

Transfer the rice to a serving plate or bowl, breaking up the crispy crust, then top with the fried shallots and fresh herbs.