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Xoi Xeo (Sticky Rice with Mung Bean)

Name: Xoi Xeo (Sticky Rice with Mung Bean)
Total time: 50 min
Yield: Serves 2
Cuisine: Vietnam
Ingredients: 1.5 cups Glutinous rice; 100g Mung beans, peeled and dried; 1/2 tsp Turmeric powder; 1 Onion; 1 tsp Salt; 3 tbsp Vegetable oil

Rice Dish

⏱ 50 min

👥 Serves 2

Difficulty ⭐⭐

Turmeric-tinted sticky rice topped with sweet mung bean paste and crispy fried shallots — a breakfast classic.

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📖 The Story Behind This Dish

A classic Hanoi breakfast sold from street stalls and bicycle vendors each morning. Sticky rice tinted yellow with turmeric is topped with sweet, tender mung bean paste and crispy fried shallots. Wrapping it in banana leaf to take away is the traditional style.

🌆 Where it's eaten: Hanoi's morning rush: commuters grab a banana-leaf-wrapped parcel from a vendor with a pot on their bicycle rack, heading off to work.

🥕 Ingredients (serves 2)

Glutinous rice 1.5 cups
Mung beans, peeled and dried 100g
Turmeric powder 1/2 tsp
Onion 1
Salt 1 tsp
Vegetable oil 3 tbsp

👩‍🍳 Instructions

Soak the glutinous rice overnight, mixing in turmeric powder and salt to color it.
Boil the mung beans until soft, then mash and season lightly with salt.
Steam the rice for 30 minutes.
Thinly slice the onion and fry in oil until golden and crispy.
Mound the rice in a bowl and top with the mung bean paste.
Drizzle with a little of the frying oil and top with the crispy fried onion.

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