Xoi Xeo

Name: Xoi Xeo
Yield: 3 servings
Cuisine: Vietnamese
Ingredients: 500g glutinous rice, soaked overnight with 1 tsp turmeric; 200g split mung beans, soaked; 6 shallots, thinly sliced and fried crisp; 3 tbsp chicken fat or oil; Salt

Xôi xéo/soy SEH-oh/

Also known as: Xoi Xeo Ha Noi, Hanoi Sticky Rice with Mung Bean

About this dish

Golden turmeric sticky rice topped with a slice of mung bean paste, crispy fried shallots and a drizzle of chicken fat.

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Ingredients

🍚500g glutinous rice, soaked overnight with 1 tsp turmeric

🫘200g split mung beans, soaked

🧅6 shallots, thinly sliced and fried crisp

🐔3 tbsp chicken fat or oil

🧂Salt

Method

Serves 3

Drain the rice, mix with salt and steam for 30–40 minutes until tender, sprinkling with water halfway.

Steam the mung beans until soft, then mash into a firm paste and shape into a ball.

Mix a little chicken fat into the cooked rice.

Scoop rice onto a banana leaf and shave thin slices of mung bean over it.

Top with fried shallots and a drizzle of chicken fat.

✓ What Makes it Authentic

Xôi xéo is a classic Hanoi breakfast, wrapped in a banana leaf and sold from street baskets.

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