Cao Lau

Ingredients

• 200g of Cao Lau rice
• 800ml of chicken broth
• 100g of bacon
• 200g of mixed vegetables (zucchini, onions, bell peppers)
• 200ml of soybean oil
• 1 onion
• 2 garlic cloves
• 100g of rice vermicelli
• 2 tablespoons of soy sauce
• 2 tablespoons of shiitake mushroom sauce
• Salt and pepper to taste
• 100g of fried tofu

Method

1. In a pot, cook the Cao Lau rice in plenty of salted water for about 15 minutes, until al dente.
2. In another pot, bring the chicken broth to a boil and add the sliced vegetables.
3. In a frying pan, heat the soybean oil and sauté the fried onion and garlic until golden.
4. Add the bacon cut into strips and cook for a few minutes.
5. Add the vegetables to the pan and cook until soft.
6. In a small pot, warm the Cao Lau rice and rice vermicelli.
7. Arrange the rice vermicelli on the plate and add the Cao Lau rice.
8. In a bowl, mix the soy sauce, shiitake mushroom sauce, and salt and pepper to taste.
9. Serve the dish with the sauce and garnish with fried tofu.
10. Serve immediately.