---------- Recipe via Meal-Master (tm) v8.04

     Title: Xoi Thap Cam (Sweet Rice With Meat, Shrimp, A
Categories: New, Text, Import
     Yield: 4 servings


     1/2 lb Chinese sausage diced
     3/4    -inch pieces -- ( available
 :          in Markets , there is no
 :          substitute)
       2 TB plus 2 teaspoons vegetable
 :          oil
     1/4 lb boneless pork chops, -- 2
 :          thin pieces at least
     1/4 c  chopped green onions
       1 ts fish sauce
       1 ts thin soy sauce
     1/2 ts sugar
 :          Black pepper
 :          For the rice:
       2 c  sweet or glutinous rice
       3 c  water

 Place rice in a colander and rinse under cold water.
 In a large pot bring water to a boil, and add the
 rice. Stir once and watch the pot for about 1 minute
 to make sure the water doesn't boil over. When the
 water starts bubbling, cover and remove from the heat,
 and drain the excess water from the pot. Return the
 pot to the heat, and cook for 20 minutes. Remove the
 pot from the heat, uncover and fluff with a fork. Keep
 it warm and fluff it again right before serving.

 For the shrimp:
     1/3    cup dried shrimp 1 cup cold water

 In a small sauce pan, place the dried shrimp and cold
 water, and bring to a boil. Cover and simmer for 30
 minutes. Drain and rinse under cold water. Dice the
 shrimp and place in a bowl and set aside.

 In a dry saute pan brown the Chinese sausage until
 brown on all sides. Remove and place in the bowl with
 the shrimp. In the same saute pan, heat the 2
 teaspoons oil and fry the pork chops until brown on
 both sides. Remove the pork chops and place in the
 bowl with the shrimp. Meanwhile, heat 2 tablespoons of
 oil in a large wok over a high flame. Add the
 scallions and quickly cook for 3 minutes or until
 softened. Then add the pork, shrimp, and sausage, and
 fry for 1 minute, stirring well, then add the fish
 sauce, soy sauce, sugar, and black pepper. Continue
 cooking for 3 minutes. Meanwhile re-fluff your rice
 and place in a large bowl. Add the meat mixture to the
 rice, and, mix together. Press this mixture into a 8'
 round baking pan. It can then be turned out onto a
 serving platter and cut into 8 wedges. Sprinkle with
 chopped green onions and a drizzle of the Nuoc Cham.

 Yield: 8 servings

 Recipe By     :ESSENCE OF EMERIL SHOW#EE2202

                                       Date: Wed, 30
 Oct 1996 11:05:49 -0500

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