25 g Dried cloud ear (wood ear) mushrooms, soaked for 20 minutes
15 ml Vegetable or sesame oil
1 Onion, sliced
2 Green or red Thai chilies, seeded and finely chopped
2 Chinese sausages (15 cm long), each sliced into 10 pieces
175 g Shrimps, shelled and deveined
30 ml Nuoc mam, plus extra for drizzling
10 ml Five spice powder
1 bunch Fresh coriander (cilantro). stalks removed, leaves finely chopped
450 g Cold steamed rice
1/2 teaspoon Ground black pepper

Drain the soaked cloud ear mushrooms and cut them into strips. Heat a wok or heavy pan and add the oil. Add the onion and chilies. Fry until they begin to color, then stir in the mushrooms. Add the sausage slices, moving them around the wok or pan until they begin to brown. Add the shrimps and move them around until they turn opaque. Stir in the nuoc mam, the five-spice powder and 2 tablespoons of the corainder. Season well with pepper, then quickly add the rice, making sure it doesn’t stick to the pan. As soon as the rice is heated through, sprinkle with the remainder of the coriander and serve with nuoc mam to drizzle over it.