Savory Vietnamese Sticky Rice with Chinese Sausage and Dried Shrimp (Xôi Mặn)

Rinse the glutinous rice thoroughly until the water runs clear, then soak it in cold water for at least 4 hours or overnight. Drain well before cooking.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium heat. Add the sliced Chinese sausage and cook for 3-5 minutes until slightly caramelized and fragrant.

Add the drained dried shrimp to the skillet and stir-fry with the sausage for another 2 minutes until fragrant.

Add the drained glutinous rice to the skillet. Stir in the fish sauce, sugar, and black pepper. Mix well to combine all ingredients.

Pour 1 1/2 cups of water into the skillet. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender and sticky.

Once cooked, turn off the heat and let the rice rest, covered, for 10 minutes to steam through. Fluff with a fork before serving.