A classic recipe from Gourmet magazine:
This rice had a nice flavor to it. Very aromatic on account of the fresh ginger. I used Jasmine rice and that was a mistake! Even after letting it age in the fridge 2 days it was still too soft for this recipe. Next time I'll use a firmer grain.
I'm a huge lup chuong fan and am always looking for a recipe where I can use the sausages. I substituted the shrimp with a pound of lup chuong, so in all honestly I can't say I've tried the recipe as written, but it was sensational with the lup chuong. Lup chuong is a sweet, dense sausage, and I sliced it thinly. I left out the salt and added more soy sauce for flavor and I added the sausages in the beginning so they would have a chance to cook through a bit.
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