Authentic Vietnamese Xoi Ngo Recipe: A Sweet Corn Sticky Rice Delight

Ingredients

2 cups of sticky rice
1 cup of corn kernels
1 tablespoon of vegetable oil
1 tablespoon of sugar
1/2 teaspoon of salt
1 can of coconut milk (about 13.5 ounces)
2 pandan leaves (optional, for aroma)

Steps and instructions

Rinse sticky rice under cold water until water runs clear.
Soak the cleaned sticky rice in water for at least 2 hours or overnight if possible.
Drain the soaked rice.
Heat the vegetable oil in a large pot over medium heat.
Add the corn kernels to the pot and stir for a few minutes until they turn a deeper yellow color.
Add the drained sticky rice, sugar, salt, and pandan leaves (if using) to the pot.
Stir thoroughly to mix all the ingredients, then add the coconut milk to the pot.
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. Make sure to stir occasionally to prevent the rice from sticking to the pot.
After 20 minutes, turn off the heat and let the Xoi Ngo sit covered for an additional 10 minutes to fully absorb all the flavors.
Remove the pandan leaves, fluff the rice with a fork, and serve warm.

Tools for making

Large pot - Used for cooking the sticky rice and other ingredients.
Fork - Used for fluffing the sticky rice after cooking.
Measuring cups - Used to accurately measure the sticky rice, corn, and coconut milk.
Tablespoon - Used to measure the vegetable oil and sugar.
Teaspoon - Used to measure the salt.
Strainer - Used to rinse the sticky rice.
Knife - Used to cut the pandan leaves (if using).
Spatula or wooden spoon - Used for stirring the ingredients in the pot.
Heat-resistant lid - Used to cover the pot while the Xoi Ngo simmers.

Recipe variations

Adding cooked mung beans or red beans as a filling
Using different types of corn, such as sweet corn or baby corn
Replacing corn with other vegetables, such as peas or diced carrots
Adding diced chicken, pork, or shrimp for a protein-rich version
Using coconut cream instead of coconut milk for a richer flavor
Adding roasted peanuts or sesame seeds for extra crunch
Serving with a drizzle of caramel sauce for a sweet and sticky glaze
Adding a pinch of turmeric powder for a vibrant yellow color
Using different types of rice, such as jasmine rice or black glutinous rice
Adding a splash of fish sauce or soy sauce for savory umami taste

Recipe overview

Xoi Ngo, or Corn Sticky Rice, is a popular Vietnamese dish that perfectly balances sweet and savory flavors. Made with sticky rice, corn, sugar, salt, and coconut milk, this simple yet satisfying dish is a staple in Vietnamese households, often served during breakfast or as a snack. The additional pandan leaves (if you can find them) add a unique aroma and enhance the overall taste. The process of making Xoi Ngo is straightforward and rewarding. You'll begin by soaking and cooking the sticky rice, then combining it with the rest of the ingredients in a pot. After some simmering and resting, you'll be rewarded with a pot of warm, flavorful sticky rice that's just the right amount of sweetness and full of the rich, creamy flavor of coconut milk. Whether you're looking for a new breakfast recipe or a comforting snack, Xoi Ngo is worth a try.

Common questions

Can I use regular rice instead of sticky rice? No, sticky rice is essential for this recipe as it gives the dish its characteristic texture.
Can I use frozen corn instead of fresh corn kernels? Yes, you can use frozen corn kernels as a substitute for fresh corn.
Is soaking the sticky rice necessary? Yes, soaking the sticky rice helps to soften it and achieve a desired texture.
Can I omit the pandan leaves? Yes, pandan leaves are optional and can be omitted if you don't have access to them. However, they add a pleasant aroma to the dish.
Can I use light or low-fat coconut milk? While you can use light or low-fat coconut milk, it may affect the richness and creaminess of the final dish.
Can I add other ingredients or toppings? Yes, you can customize your Xoi Ngo by adding toppings such as roasted peanuts, sesame seeds, or shredded coconut.
How should I store the leftovers? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steamer before serving.

Serving dishes and utensils

Pot - A large pot for cooking the sticky rice and corn.
Fork - To fluff the cooked sticky rice before serving.
Measuring cups - To measure the required amounts of sticky rice, corn, sugar, salt, and coconut milk.
Strainer - To rinse the sticky rice before cooking and to drain the soaked rice.
Spoon - For stirring the ingredients while cooking.

Origin stories

Xoi Ngo, a vibrant and heartwarming dish, is a staple in Vietnamese cuisine, particularly in the Northern regions. Its simplicity belies its deep cultural roots, as it holds the essence of the country's agricultural heritage within its kernels. Corn and rice are the two most significant crops in Vietnam, and this dish makes humble yet delightful use of these ingredients. The tradition of using corn in Xoi Ngo is a testament to Vietnam's agricultural richness and the resourcefulness of its people. The use of pandan leaves, a common flavoring agent in Southeast Asia, imbues the dish with a tantalizing aroma that can transport you to the lush, verdant landscapes of rural Vietnam. This dish is a beautiful reminder that the most simple ingredients, combined with love and tradition, can create a meal that nourishes both body and soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.