Authentic Vietnamese Xoi Vung Recipe: A Step-by-Step Guide

Ingredients

2 cups of glutinous rice
1 cup of mung beans
3 tablespoons of cooking oil
1 large onion, finely chopped
1 teaspoon of turmeric powder
1 teaspoon of salt
4 tablespoons of white sugar
1/2 cup of water
1 tablespoon of sesame seeds, lightly toasted

Steps and instructions

First, wash the glutinous rice and mung beans separately under cold water until the water runs clear. Soak them separately in plenty of water for at least 4 hours, preferably overnight.
After soaking, drain the mung beans and place them in a steamer. Steam for 20 minutes until they are soft. Once cooked, remove from the steamer and let them cool.
Drain the glutinous rice and add it to the steamer. Steam for about 20 minutes until the rice is cooked.
While the rice is steaming, heat the cooking oil in a pan over medium heat. Add the chopped onion and sauté until it turns golden brown.
Add the turmeric powder and salt to the pan and stir well. Then add the cooked mung beans and mix everything together. Continue to cook for a few more minutes until the mung beans are well coated with the turmeric and onion mixture.
In a small pot, add the sugar and water and cook over medium heat until the sugar dissolves completely and becomes a syrup.
Once the rice is cooked, transfer it to a large mixing bowl. Pour the sugar syrup over the rice and mix well to coat all the grains evenly. Then add the mung bean and onion mixture to the bowl and mix everything together.
Transfer the mixture back to the steamer and steam for another 15 minutes to allow all the flavors to meld together.
Remove from the steamer and let it cool for a few minutes. Sprinkle with toasted sesame seeds before serving.

Tools for making

Steamer - A steamer will be needed to cook the glutinous rice and mung beans.
Pan - A pan will be used to sauté the onion and prepare the turmeric and onion mixture.
Small pot - A small pot will be used to cook the sugar syrup.
Mixing bowl - A large mixing bowl will be needed to combine the rice, sugar syrup, and mung bean mixture.
Toaster - A toaster will be used to toast the sesame seeds.

Recipe variations

Replace mung beans with red beans or black beans for a different flavor and texture.
Add diced chicken, pork, or shrimp to make it a more protein-rich dish.
Add diced vegetables such as carrots, peas, or corn for added color and nutrients.
Try using different types of rice such as jasmine rice or basmati rice for a unique twist.
Experiment with different spices and seasonings such as curry powder, five-spice powder, or lemongrass for added flavor.
Add coconut milk to the rice while cooking for a rich and creamy texture.
For a vegetarian or vegan option, omit the meat and use vegetable broth instead of water for added flavor.
Top the dish with roasted peanuts or fried shallots for extra crunch.
Serve with a side of pickled vegetables or a spicy dipping sauce for a tangy contrast.
For a sweeter version, add more sugar or drizzle with condensed milk before serving.

Recipe overview

Xoi Vung, also known as Vietnamese Sticky Rice with Mung Beans, is a traditional Vietnamese recipe that is often enjoyed during breakfast or as a snack. This dish is loved for its perfect balance of sweet and savory flavors, combined with the unique, sticky texture of the rice and the softness of the mung beans. In this recipe, we'll walk you through the process of preparing this delightful dish from scratch. You'll learn how to properly clean and steam the glutinous rice and mung beans, and then how to combine these with a delicious mixture of onions, turmeric, and a homemade sugar syrup. The final touch of toasted sesame seeds gives the dish an additional layer of flavor and a bit of crunch. Although the preparation does require some soaking and steaming, the result is absolutely worth the wait; a beautiful, flavorful, and comforting dish that's sure to impress.

Common questions

Can I use regular rice instead of glutinous rice? No, glutinous rice is essential for making Xoi Vung. Regular rice won't give you the same sticky texture that is characteristic of this dish.
Can I use other types of beans instead of mung beans? Traditionally, mung beans are used in Xoi Vung for their creamy texture and mild flavor. It is recommended to use mung beans for the authentic taste, but you can experiment with other beans if you prefer.
Can I skip the turmeric powder? Turmeric powder adds a vibrant yellow color to Xoi Vung and contributes to its aromatic flavor. However, if you don't have turmeric powder or prefer not to use it, you can omit it, but the dish won't have the same visual appeal or flavor.
Can I use brown sugar instead of white sugar? While white sugar is traditionally used in this recipe, you can substitute it with brown sugar if desired. Keep in mind that brown sugar will impart a slightly different flavor to the dish.
Can I toast the sesame seeds in advance? Yes, you can toast the sesame seeds in advance and store them in an airtight container until needed. This will save time when preparing the dish.
Can I make Xoi Vung ahead of time? Xoi Vung is best enjoyed fresh when it is still warm and sticky. However, you can prepare the individual components (cooked rice, cooked mung beans, syrup) in advance and assemble them just before serving to save time.
Can I add other toppings or garnishes? Xoi Vung is traditionally served with just toasted sesame seeds as a garnish. However, you can get creative and add other toppings such as fried shallots, chopped scallions, or even crispy bacon for additional flavor and texture.

Serving dishes and utensils

Steaming pot - A pot with a steamer insert to cook the rice and mung beans.
Large mixing bowl - A bowl big enough to mix the cooked rice, mung beans, and other ingredients together.
Pan - A pan to sauté the onion and spices.
Spatula - A utensil for stirring and mixing the ingredients in the pan.
Small pot - A pot to cook the sugar syrup.
Steamer - A steamer to steam the rice and mung beans.
Toaster or skillet - For toasting the sesame seeds.
Knife - To chop the onion finely.
Measuring cups and spoons - To measure the ingredients accurately.

Origin stories

Xoi Vung, or sticky rice with mung beans, is a traditional Vietnamese dish that is often enjoyed during special occasions and holidays. It's said that the dish was born out of farmers' creativity and resourcefulness. In the past, rice and mung beans were commonly cultivated crops in Vietnam, and people would make the best use of what they had on their hands. They discovered that when mixed together, these two ingredients created a wonderful harmony of texture and flavor. The stickiness of the rice, the softness of the mung beans, and the subtle sweetness from the sugar create a dish that is simple yet rich in taste. It's a humble reminder of the Vietnamese people's connection to the land and their ability to create culinary delights from simple, homegrown ingredients.

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.