Xoi

Name: Xoi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g glutinous rice; 80 g mung beans; 2 tbsp scallion oil; 2 tbsp fried shallots; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Xôi is a beloved breakfast staple across Vietnam, traditionally enjoyed at bustling morning stalls where vendors expertly balance savory and fragrant elements. This comforting dish is often prepared at home with a practiced hand, bringing the same warm, communal spirit to the family table. Whether in a bustling city or a quiet village, xôi is a versatile dish that caters to morning appetites with its satisfying blend of textures and flavors.

The essence of xôi lies in its sticky, chewy glutinous rice, harmoniously paired with creamy mung beans and a generous drizzle of scallion oil. Crispy fried shallots add a delightful crunch, while a pinch of fine sea salt enhances the dish's savory notes. This home version captures the simplicity and heartiness of a well-loved Vietnamese breakfast, perfect for sharing around the table.

Ingredients

400 gglutinous rice
80 gmung beans
2 tbspscallion oil
2 tbspfried shallots
to tastefine sea salt

Method

Rinse 400 g of glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Drain well and set aside.
Rinse 80 g of mung beans under cold water, then soak them in a bowl of water for about 30 minutes. This softens the beans, allowing them to cook evenly with the rice. After soaking, drain the beans thoroughly.
In a large pot or steamer, combine the drained glutinous rice and mung beans. Add enough water to cover the mixture by about 1 cm. Place the pot over medium heat and bring it to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it steam for about 20-25 minutes, stirring occasionally to ensure even cooking. The rice and beans should be tender and sticky, with the mung beans breaking apart slightly.
While the rice and beans are cooking, prepare the scallion oil. In a small saucepan, heat 2 tbsp of scallion oil over low heat. Add 2 tbsp of fried shallots and stir gently until the shallots are fragrant and slightly crisp. Remove from heat and set aside.
Once the rice and mung beans are cooked, transfer them to a large mixing bowl. Drizzle the scallion oil and fried shallots over the top. Use a wooden spoon or spatula to gently fold the oil and shallots into the rice mixture, ensuring even distribution.
Season the Xoi with fine sea salt to taste. Start with a small amount, mix well, and taste before adding more. The salt should enhance the flavors without overpowering the delicate taste of the rice and beans.
Serve the Xoi warm, either on a large platter for sharing or in individual bowls. The texture should be sticky yet fluffy, with the subtle aroma of scallion oil and the crunch of fried shallots.