Xoi (Sticky Rice)
A comforting mound of fragrant, glossy sticky rice enriched with coconut and topped with a sweet-salty mung bean and fried shallot finish. It's simple to make with a short soak and a gentle steam that yields tender, chewy grains that cling together just right.
2 cup glutinous rice, rinsed and soaked 4 hours
1 ½ cup water, for steaming (plus water for soaking)
1 cup coconut milk
2 tbsp granulated sugar
1 tsp salt
½ cup split mung beans, rinsed
2 tbsp vegetable oil
1 tbsp butter
2 shallots, thinly sliced
1 tbsp soy sauce
2 stalk scallions, thinly sliced
2 tbsp fried shallot garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Goi Du Du (Green Papaya Salad)
A bright, crunchy Vietnamese salad that balances tart lime, salty fish sauce, sweet palm sugar, and fresh herbs for a lively, textural finish. Quick to assemble, it’s refreshing as a side or a light main.
Hu Tieu (Pork Noodle Soup)
A clear, aromatic pork broth cradles tender pork and chewy rice noodles, finished with bright lime, herbs, and crunchy sprouts for contrast. The long-simmered stock is layered with roasted aromatics and dried seafood for depth without heaviness.
Banh Flan (Vietnamese Flan)
Silky baked caramel custard with a deep, bittersweet caramel top that melts into each spoonful. Gentle steaming in a bain-marie produces a lush, velvety texture that’s comforting and elegant.