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How to Make Xoi Xeo
Rate this recipeXoi xeo – turmeric sticky rice with mung bean and crispy shallots – is not only a pride of Hanoi street food but also a breakfast favourite all over Vietnam.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
5
Time
45 minutes
Servings
2
Level
Easy
Ingredients
Glutinous rice
300 g
Split peeled mung beans
100 g
Chicken fat
200 g
Turmeric powder
1 teaspoon
Salt
3 teaspoon
Implementation Steps
01
Prepare the ingredients
Rinse the glutinous rice, then soak it in water with the turmeric powder and salt for 7–8 hours so the cooked rice is well seasoned and a lovely golden colour. After soaking, rinse the rice once more and drain.
Soak the split mung beans in warm water for 3–4 hours before cooking.
Wash and peel the shallots, slice them thinly and let them dry for 10–30 minutes so they fry up crisper and more fragrant. Wash the chicken fat and render it to get the liquid fat.
Rinse the glutinous rice, then soak it in water with the turmeric powder and salt for 7–8 hours so the cooked rice is well seasoned and a lovely golden colour. After soaking, rinse the rice once more and drain.
Soak the split mung beans in warm water for 3–4 hours before cooking.
Wash and peel the shallots, slice them thinly and let them dry for 10–30 minutes so they fry up crisper and more fragrant. Wash the chicken fat and render it to get the liquid fat.
02
Steam the sticky rice
Once the rice has drained, mix it well with the rendered chicken fat. Steam the rice in a steamer, stirring with chopsticks now and then so it cooks evenly. After 20–30 minutes, press a grain between your fingers; if there's no hard core left, turn off the heat.
Once the rice has drained, mix it well with the rendered chicken fat. Steam the rice in a steamer, stirring with chopsticks now and then so it cooks evenly. After 20–30 minutes, press a grain between your fingers; if there's no hard core left, turn off the heat.
03
Make the mung bean filling
Just as when making xoi vo, mix the soaked mung beans with ½ teaspoon salt. Steam for 20–25 minutes, until a bean crushes smoothly between your fingers, then turn off the heat.
Pound the beans in a mortar or blitz in a blender until very smooth.
Scoop out the beans and blend them until smooth. If you don't have a blender, pound them in a mortar until fine.
Shape the mashed mung beans into balls of a manageable size.
Just as when making xoi vo, mix the soaked mung beans with ½ teaspoon salt. Steam for 20–25 minutes, until a bean crushes smoothly between your fingers, then turn off the heat.
Pound the beans in a mortar or blitz in a blender until very smooth.
Scoop out the beans and blend them until smooth. If you don't have a blender, pound them in a mortar until fine.
Shape the mashed mung beans into balls of a manageable size.
04
Fry the shallots
Heat the chicken fat in a pan, add the sliced shallots, turn the heat to low and stir constantly for about 30 seconds, then turn off the heat.
To serve, put the sticky rice on a plate, use a knife to shave a thin layer of mung bean over the top and sprinkle with fried shallots. You can also add pork floss, Chinese sausage, Vietnamese pork roll, caramelised braised pork and so on to make your xoi xeo even more delicious.
Heat the chicken fat in a pan, add the sliced shallots, turn the heat to low and stir constantly for about 30 seconds, then turn off the heat.
To serve, put the sticky rice on a plate, use a knife to shave a thin layer of mung bean over the top and sprinkle with fried shallots. You can also add pork floss, Chinese sausage, Vietnamese pork roll, caramelised braised pork and so on to make your xoi xeo even more delicious.
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How to Make Xoi Xeo