Rinse the rice and drain well. Toast the rice in a pan over medium heat, stirring constantly, until it turns golden and fragrant. Remove from heat and let cool.

Blanch the pork ribs in boiling water, then rinse and drain. Marinate with 1 tablespoon salt, 1/2 tablespoon MSG, a pinch of sugar, a pinch of black pepper, and 1 tablespoon fish sauce. Let marinate for 15 minutes.

Heat a pot over medium heat, add oil, and sauté the shallots until fragrant. Add the pork ribs and cook until browned. Add water and the toasted rice. Bring to a boil, then reduce to a simmer. Cook until the rice is soft and the ribs are tender. Add the straw mushrooms and cook for another 10 minutes. Adjust seasoning to taste, ladle into bowls, and top with green onions and black pepper. Enjoy!