I have been anguishing over the lack of xoi in my life for some time now. My mom makes xoi in a contraption of an aluminum pot in which a straw basket sits, mystifying me ever since I was little.
Thus, I always associated xoi with magic and, therefore, unattainable for a mere mortal like me. Xoi comes in so many flavors and colors that I had a hard time choosing which to make. It was certainly a no-brainer to make Xoi with Lap Xuong (chinese sausage)...but why did the 2nd xoi turn out to be green? Mystic.
First I had to procure a steamer device. The chinese store nearby did not have my mom's exact contraption so I bought a bamboo steamer. I was instructed by various internet sources to line the steamer with muslin which I also didn't have so I lined it with a cut-up pillow case...awkward.
Post-soaking for ~4 hours, the wet grains are spread out onto the steamer tray. I was excited that I bought a double decker steamer. This doubled my steaming capacity!
The shallots and garlic are sauteed, then the Lap Xuong is added. Aromas of awesome fill the air!!