Xôi Trắng, also known as Vietnamese Sticky Rice, is a simple and versatile dish that is a cornerstone of Vietnamese cuisine. Traditionally served as a side dish or base for a variety of main dishes, this sticky, glutinous rice is known for its distinct texture and its ability to absorb and enhance flavors. This recipe walks you through the process of making Xôi Trắng, from soaking and steaming the rice, to serving it on a bed of fresh banana leaves or parchment paper. Although the preparation requires some time due to the soaking process, the actual cooking time is relatively short and simple. With just glutinous rice, vegetable oil, and a bit of salt, you can prepare this dish as an excellent accompaniment to your favorite Vietnamese dishes.
Xôi Trắng is a staple food in Vietnam, hailing from a tradition of rice cultivation that dates back thousands of years. Its magic lies in its simplicity - just glutinous rice, salt, and oil. Yet, it's this very simplicity that makes Xôi Trắng the perfect accompaniment to a variety of dishes, from savory to sweet. In the old times, it was often served wrapped in banana leaves, adding a subtle flavor and preserving its warmth. Nowadays, it's common to see Xôi Trắng at breakfast tables across Vietnam, often paired with braised meat, pickled vegetables, or sweetened condensed milk. It's indeed a testament to the Vietnamese saying, "Rice is never boring."
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