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Vietnamese

Xôi xéo

Xôi xéo is Hanoi-style turmeric sticky rice served with soft pressed mung bean, fragrant shallot oil, and crisp fried shallots. The rice is steamed until chewy and glossy, then finished with thin shavings of mung bean for its familiar savory richness.

Xôi xéo — Vietnamese — ChefSnap
8 hrs 20 minsPrep
50 minsCook
2Serves
MediumDifficulty
560 kcal per serving13g protein 86g carbs 18g fat

Ingredients

Method

  1. Rinse the glutinous rice until the water runs mostly clear, then soak it in plenty of water with the turmeric and 1/4 tsp salt for 6 to 8 hours or overnight.
  2. Rinse the mung beans and soak them in water for 2 to 4 hours, then drain well.
  3. Drain the rice thoroughly and let it sit in a colander for 10 minutes so the grains steam up separate rather than wet.
  4. Steam the mung beans over medium heat for 18 to 20 minutes, until completely soft and easily crushed between your fingers.
  5. While still hot, mash or pound the mung beans with 1/4 tsp salt until smooth and compact, then shape into a firm log or ball and set aside to cool slightly.
  6. Heat the chicken fat or oil in a small pan over medium-low heat, add the sliced shallots, and fry slowly, stirring often, until golden and crisp.
  7. Lift the shallots out onto paper towel and keep the fragrant shallot oil in the pan.
  8. Line a steamer with cheesecloth or banana leaf, spread in the drained rice, and steam over briskly boiling water for 20 minutes.
  9. Open the steamer, fluff the rice gently, drizzle in 2 to 3 tbsp of the shallot oil, sprinkle with the remaining 1/4 tsp salt, and steam for another 10 to 15 minutes until the grains are tender, glossy, and chewy.
  10. Mound the hot sticky rice onto plates or banana leaf, shave or thinly slice the pressed mung bean over the top, then finish with crisp fried shallots and an extra spoon of shallot oil.

Common questions

Can I substitute the glutinous rice or mung beans in xôi xéo?

Glutinous rice is essential for the sticky, cohesive texture, so there’s no good replacement. For mung beans, yellow split mung beans are best; other split peas won’t mash as smoothly or taste quite the same.

How long does xôi xéo take, including soaking time?

Plan ahead: soak the rice 6 to 8 hours or overnight and the mung beans 2 to 4 hours. Active cooking is usually about 45 to 60 minutes, including steaming the rice, beans, and frying the shallots.

What are the most common mistakes when making xôi xéo?

The biggest mistakes are under-soaking the rice, over-wetting it before steaming, and overcooking the shallots. Also avoid leaving the mung beans grainy; they should be fully tender before mashing into a compact, smooth paste.

How should I store leftover xôi xéo?

Store rice, mung bean topping, and fried shallots separately if possible. Refrigerate airtight for up to 3 days. Reheat the rice by steaming or microwaving with a damp cover, and refresh shallots in a dry pan briefly.

What is the best way to serve xôi xéo?

Serve warm on banana leaf if you have it, then top with sliced or shaved mung bean, crisp fried shallots, and a spoonful of the fragrant shallot oil. It’s excellent as a breakfast or savory snack.