Xôi xéo
Xôi xéo, from above
VegVeganHanoi

Xôi xéo

Turmeric sticky rice under shaved mung bean and crisp shallots. A golden Hanoi breakfast.

60 minTime
15 gProtein each
mildSpice
6hPlan ahead. Soak for 6 hours first; the 60 minutes come after.
Golden sticky rice2 chapters · 1 min read

Make it your way

Grandma's wayTurmeric sticky rice with shaved mung bean and fried shallots.
The original
607kcalsame
15 gproteinsame
9 gfibresame
60minutessame

Xôi xéo.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Glutinous rice (sweet rice)2 cups, soaked overnight
Turmeric (ground turmeric)1 tsp
Salt¾ tsp
Moong dal (split yellow mung beans)split hulled mung beans, soaked
Shallotssliced thin
Cooking oil (vegetable oil)for frying shallots
Spring onion (green onion, scallion)sliced

Method

5 steps
  1. 1Soak the rice with turmeric and half the salt for 6 hours or overnight. Soak the mung beans separately.
  2. 2Steam the rice 30 minutes, fluffing and sprinkling with water halfway.
  3. 3Steam the mung beans 20 minutes, mash with the rest of the salt and press into a firm ball.
  4. 4Fry the shallots in the oil until golden and crisp. Pour some hot oil over the spring onion.
  5. 5Serve the rice topped with thin mung bean shavings, scallion oil and fried shallots.
Serve it like this

Pack into a bowl or banana leaf, shaved mung bean on top, then scallion oil and a pile of crisp shallots.

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Make it a meal

What goes with Xôi xéo: a bread or rice, a side, something to drink and something sweet.

On the side Goi ga35 min
On the side Canh chua35 min
A little snack Banh mi50 min
To drink Ca phe sua da10 min
Something sweet Chè ba màu60 min
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