Vegetable Long Rice W Dried Shrimp Recipe

Soak the dried shrimp

Place the dried shrimp in a small bowl and cover with 1 cup warm water. Let soak 15 minutes to rehydrate, then drain, reserving the soaking liquid. Chop the rehydrated shrimp coarsely if large; set aside.

Prepare the long rice

Place the long rice in a large heatproof bowl and cover with hot tap water (or boiling water) so noodles submerge. Let soak 6–8 minutes until pliable but still slightly firm (they will finish cooking in broth). Drain and cut into 8–10 inch lengths with scissors if desired. Set aside.

Make the broth

In a large saucepan or wide pot, bring 6 cups broth plus the reserved shrimp soaking liquid (about 1/4–1/2 cup) to a simmer over medium heat. Add the chopped rehydrated dried shrimp to the simmering broth to infuse flavor. Keep at a gentle simmer while preparing vegetables.

Prep vegetables: peel and julienne the carrot into matchsticks (about 1 cup). Trim and cut green beans diagonally into 1–1½ inch pieces. Remove thick stems from napa cabbage and slice leaves into 1-inch ribbons to yield about 2 cups. Clean and slice mushrooms into thin slices. Thinly slice 2 scallions (white and light green parts separated from dark green tops). Mince garlic.

Blanch firmer vegetables: Bring a separate pot of water to a boil. Blanch the carrot and green beans together for 1–1½ minutes until bright and slightly tender-crisp. Drain and immediately plunge into ice water to stop cooking, then drain and set aside. (Alternatively, you can add them directly to the simmering broth later for 2–3 minutes.)

Scramble the eggs: In a small bowl, beat the 2 eggs with a pinch of salt. Heat 1 teaspoon neutral oil in a nonstick skillet over medium heat. Add eggs, swirl to create a thin omelet, cook until set, remove to a cutting board, roll and slice into thin ribbons. Set aside.

Sauté aromatics: In a large wide skillet or wok, heat 1 tablespoon neutral oil over medium-high heat. Add minced garlic and the white/light-green parts of the scallions; sauté about 30 seconds until fragrant. Add the chopped dried shrimp and sliced mushrooms; cook 1–2 minutes until shrimp are fragrant and mushrooms soften.

Cook long rice in broth: Add the soaked (drained) long rice and blanched vegetables (or raw carrot & beans if you skipped blanching) to the simmering shrimp broth. Simmer gently 2–4 minutes, stirring occasionally, until noodles are translucent and tender and vegetables are cooked to your liking. Add napa cabbage in the last 1–2 minutes so it wilts but remains slightly crisp.

Combine with aromatics: Using a slotted spoon or tongs, transfer the cooked long rice and vegetables from the pot into the skillet/wok with the sautéed aromatics and chopped dried shrimp. Stir to combine and coat with the aromatics. Add the remaining 1 tablespoon neutral oil if dry.

Season: Pour in light soy sauce, oyster sauce, fish sauce, sesame oil, sugar, white pepper, and salt. Toss gently to distribute the sauces evenly. Taste and adjust seasoning—add up to 1 tablespoon more soy sauce or 1/2 teaspoon more fish sauce if needed.

Add egg & finish: Fold in the egg ribbons and the dark green parts of the scallions. Heat everything together 30–60 seconds until warmed through. Sprinkle chopped cilantro if using. Remove from heat.

Serve immediately in bowls or family-style on a platter. Offer lime wedges on the side to squeeze over each portion for brightness. Adjust pepper or soy at the table if desired.