Authentic Vietnamese Xoi Xeo Recipe: A Traditional Delight

Ingredients

2 cups of glutinous rice
1 cup of mung beans
1 tablespoon of turmeric powder
1 teaspoon of salt
1/2 cup of fried shallots
1/2 cup of cooked and shredded chicken
1/2 cup of fried onion flakes
2 tablespoons of cooking oil
2 cups of water

Steps and instructions

Soak the glutinous rice and mung beans in separate bowls of water for at least 4 hours or overnight.
Drain the mung beans and steam them for about 20 minutes until they become soft. After they're cooked, mash them into a paste.
Drain the glutinous rice and add the turmeric powder and salt. Mix well to ensure the rice grains are evenly coated.
Steam the rice for about 25 minutes, or until the grains are tender and sticky.
While the rice is steaming, heat the oil in a pan over medium heat and fry the shallots until they become crispy and golden brown. Set them aside for later.
Take the steamed rice out and let it cool a bit. Then, add the mung bean paste and mix well. The paste should be evenly distributed throughout the rice.
Return the mixed rice and mung bean back to the steamer and steam for another 10 minutes.
Serve the Xoi Xeo in bowls, garnished with the fried shallots, onion flakes, and shredded chicken.

Tools for making

Steaming basket - Used to steam the glutinous rice and mung beans.
Pan - Used to fry the shallots.
Bowls - Used to soak the glutinous rice and mung beans.
Spatula - Used to mix the rice and mung bean paste.
Steamer - Used to steam the rice and mung bean mixture.
Knife - Used to shred the cooked chicken.
Measuring cup - Used to measure the ingredients.
Saucepan - Used to heat the cooking oil.

Recipe variations

Replace glutinous rice with jasmine rice or sticky black rice for a different texture and flavor.
Add coconut milk to the steamed rice for a richer and creamier taste.
Instead of mung beans, use split yellow peas or red beans for a different filling.
Include other ingredients in the filling such as diced pork, shrimp, or mushrooms to add more variety.
Try adding different spices or herbs such as lemongrass, ginger, or chili flakes to enhance the flavors.
For a vegetarian or vegan option, omit the chicken and replace it with tofu or tempeh.
Garnish with fresh herbs like cilantro or mint leaves for added freshness.
Serve with a side of Vietnamese sausage (cha lua) or pickled vegetables for a more complete meal.

Recipe overview

Xoi Xeo is a popular Vietnamese dish that is loved for its distinct flavor and texture. The main ingredients are glutinous rice and mung beans, which are combined to create a delicious and filling meal. The rice is coated with turmeric powder for an appealing yellow color and enhanced taste, and the mung beans are mashed into a paste that melds beautifully with the rice. The dish is topped with fried shallots, onion flakes, and shredded chicken for added crunch and protein. This recipe takes some time due to the soaking and steaming processes, but the result is well worth the effort. Enjoy the process and get ready to taste a delightful dish that will transport you straight to the heart of Vietnamese cuisine.

Common questions

Can I use regular rice instead of glutinous rice? No, using glutinous rice is important as it gives Xoi Xeo its sticky and chewy texture.
Can I skip soaking the rice and mung beans overnight? It is recommended to soak the rice and mung beans to ensure they cook evenly and have the right texture. However, if you're short on time, you can soak them for at least 4 hours.
Can I use canned mung beans instead of cooking them from scratch? Freshly cooked mung beans are preferred for this recipe as they have a better texture and taste. Canned mung beans may not provide the same result.
Can I omit the turmeric powder? Turmeric powder gives Xoi Xeo its vibrant yellow color. While it can be omitted, it will affect the visual appeal of the dish.
Can I use other toppings besides fried shallots, chicken, and onion flakes? Certainly! Xoi Xeo is versatile, and you can experiment with different toppings like fried garlic, roasted peanuts, or even grilled meats.

Serving dishes and utensils

Steaming basket - Used for steaming the glutinous rice and mung beans.
Pan - Used for frying the shallots.
Serving bowls - Used for serving the Xoi Xeo.
Spoons - Used for mixing the rice and serving the dish.

Origin stories

Xoi Xeo is a traditional Vietnamese dish that has its roots deeply embedded in the country's culture and history. It's a popular breakfast dish that you can find on almost every street corner in Vietnam. The name "Xoi Xeo" is quite interesting and playful, as "Xoi" means sticky rice, but "Xeo" doesn't have a direct translation. Instead, it's an onomatopoeic word that mimics the sound of the rice being stirred in the pot. The golden yellow color of the dish, achieved by adding turmeric powder, represents the prosperity and luck in Vietnamese culture. Despite its simple ingredients, the dish requires a certain level of skill to perfectly balance the softness of the rice, the fragrance of the mung beans, and the crunchiness of the toppings. This humble dish, with its rich flavors and textures, encapsulates Vietnam's culinary philosophies of harmony and balance.

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.