Authentic Vietnamese Xoi Xeo Recipe

Ingredients

2 cups of glutinous rice
1 cup of mung beans
1 tablespoon of turmeric powder
1/2 cup of fried shallots
1/4 cup of sugar
2 tablespoons of cooking oil
1 teaspoon of salt

Steps and instructions

Soak the glutinous rice and mung beans separately in water for about 4 hours or overnight.
Drain out the water from the soaked rice and mung beans.
Add the turmeric powder into the glutinous rice and mix well until all the rice grains are evenly coated.
Steam the turmeric coated glutinous rice for about 20-25 minutes or until the rice is fully cooked.
While the rice is cooking, cook the soaked mung beans in a pot with enough water to submerge the beans. Simmer until the beans are soft and mushy.
Strain the cooked mung beans and then mash them while still warm.
In a pan, heat the cooking oil and fry the shallots until they turn golden brown. Remove from the oil and set aside.
In the same oil, add the sugar and cook until it melts and turns to a caramel color.
Add the mashed mung beans into the caramel and stir well to combine. Cook for a few more minutes until the mung beans are well coated with the caramel.
Place a portion of the cooked glutinous rice on a serving plate and top it with the caramelized mung beans. Garnish with the fried shallots and serve.

Tools for making

Steaming pot - A pot with a steaming rack or basket to steam the glutinous rice.
Pot - A pot to cook the mung beans.
Pan - A pan to fry the shallots and caramelize the sugar.
Spatula - A spatula or spoon for stirring and mixing the ingredients.
Strainer - A strainer to drain out the water from the soaked rice and mung beans.
Steamer - A steamer to steam the glutinous rice.

Recipe variations

Adding coconut milk to the glutinous rice for a richer flavor.
Replacing the mung beans with yellow split peas for a different texture.
Adding diced pork belly or chicken to make it a meat-based dish.
Incorporating sautéed shrimp or dried shrimp for a seafood twist.
Using different types of beans such as black beans or kidney beans.
Adding pandan leaves to the rice while cooking for a fragrant aroma.
Replacing the fried shallots with roasted peanuts for a crunchy topping.
Adding a squeeze of lime or serving with pickled vegetables for a tangy flavor.
Using brown glutinous rice for a healthier alternative.
Adding some finely chopped scallions or cilantro for added freshness.

Recipe overview

Xoi Xeo is a delightful, traditional Vietnamese dish that is known for its unique combination of textures and flavors. This recipe requires preparation of glutinous rice, mung beans, fried shallots, and a dash of turmeric powder to give it a beautiful yellow color. While it may seem complicated at first, each step is fairly simple and contributes to a wonderfully layered dish. Steaming the rice coated with turmeric not only enhances its color but also infuses it with an exquisite aroma. The mung beans are cooked until they're soft and mushy, then caramelized to add a depth of flavor that nicely contrasts the mild rice. Topped with crispy fried shallots, Xoi Xeo is a symphony of taste and texture. This recipe serves as an introduction to the beautiful world of Vietnamese cuisine. It requires some preparation time, but the results are well worth it. By following the steps carefully, you'll be rewarded with a delicious dish that's sure to impress. Enjoy the process and the dish!

Common questions

How long does it take to soak the glutinous rice and mung beans? It is recommended to soak the glutinous rice and mung beans for about 4 hours or overnight.
How long should I steam the turmeric coated glutinous rice? Steam the turmeric coated glutinous rice for about 20-25 minutes or until the rice is fully cooked.
How do I cook the mung beans? Cook the soaked mung beans in a pot with enough water to submerge the beans. Simmer until the beans are soft and mushy.
What should I do with the fried shallots? After frying the shallots until golden brown, remove them from the oil and set them aside. They will be used as a garnish for the dish.
How do I make the caramel for the mung beans? In the same oil used for frying the shallots, add the sugar and cook until it melts and turns to a caramel color. Then, add the mashed mung beans and stir well to combine.

Serving dishes and utensils

Steamer - Used to steam the glutinous rice
Pot - Used to cook the mung beans
Pan - Used to fry the shallots and prepare the caramelized mung beans
Serving Plate - Used to present and serve the Xoi Xeo
Spatula - Used for stirring and mixing the ingredients
Knife - Used for cutting and slicing the shallots
Measuring Cups - Used to measure the ingredients accurately

Origin stories

Xoi Xeo is a delightful dish hailing from the heart of Vietnam. Its name, quite charmingly, is a reference to the noise the rice makes during its cooking process, sounding like 'xeo xeo', thus earning the dish its moniker. This culinary delight, often enjoyed as breakfast fare, has a history as vibrant as Vietnam itself, traversing from the rich, green fields of the North to the bustling, energetic streets of the South. The dish's vibrant yellow color is thanks to turmeric, a spice much revered in Southeast Asian cuisine, symbolizing the golden sun rising over the lush landscapes. The mung beans, a staple ingredient in many Vietnamese meals, represent the earth's bountiful produce. Enjoy this dish, and you'll taste not only the flavors of Vietnam, but its rich cultural heritage as well.

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.