How to make Xoi Ga

Why cooks start here

Xoi Ga is cooked the way breakfast stalls cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Xoi Ga is a staple of Vietnamese morning markets, where bustling stalls serve it to early risers seeking a hearty start to the day. This home version captures the essence of that street-side experience, with adjustments made for the family table. It's a dish that speaks to the everyday, a comforting presence that Vietnamese families rely on to begin their day with warmth and energy. Expect each bite to deliver a satisfying blend of sticky glutinous rice, rich with the savory depth of shredded chicken and scallion oil. A sprinkle of crispy fried shallots adds texture and a touch of sweet nuttiness, while the salt is deftly balanced to enhance without overwhelming. This is breakfast as it should be—simple yet deeply satisfying.