Sticky rice with chicken, lap xuởng, and shallots (Xôi thập cấm) from The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce (page 226) by Cuong Pham and Tien Nguyen and Diep Tran

  • fried shallots
  • lap xuong sausages
  • Show all ingredients...

  • EYB Comments

    Can substitute Red Boat salt for Red Boat fish sauce, and white onions for shallots. You may use the Red Boat scallion oil recipe on p. 285, and the Fried shallots recipe on p. 290.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Red Boat salt for Red Boat fish sauce, and white onions for shallots. You may use the Red Boat scallion oil recipe on p. 285, and the Fried shallots recipe on p. 290.

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