How to make Xoi

Why cooks start here

Xoi 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.

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.