Xôi
Xôi
Seasoned sticky rice — coconut and mung bean, or pork floss, or just salt. Vietnam's morning staple.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Xôi.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 10 min
- Cook
- 30 min
- Rest
- 4 hr
- Total
- 4 hr 40 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Xôi is sticky rice steamed and topped: coconut and mung bean (xôi xéo), Chinese sausage, shredded pork, or a sweet coconut version. This is a coconut-mung weekday xôi. The rice should be chewy and separate, not a glue ball. It is breakfast you can hold in a banana leaf, or a bowl. Soak glutinous rice, then steam it until the grains are chewy and separate. Xôi xéo is the coconut-and-mung weekday: mash or stew mung bean, fold through coconut milk and salt or sugar depending on the stall, and top the rice. Chinese sausage, pork floss or fried shallot are savoury extras. It should not be a glue ball. A banana leaf wrap is how it travels. A bowl is how it sits at home.
Ingredients
- Sticky rice300 g
- Coconut milk150 ml
- Mung beans, split, soaked80 g
- Salt3.7 ml
- Sugar (optional)4.9 ml
- Spring onion (optional)2
- Neutral oil15 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Soak sticky rice 4 hours. Drain. Steam 20 minutes (or cook like rice with a little less water than usual).
20 minStep 2
Steam or boil mung beans until soft, mash with salt and oil. Warm coconut milk with a pinch of salt.
12 minStep 3
Fold coconut milk through the hot rice. Top with mung bean, spring onion oil if you like. Eat warm.
5 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Mung bean → Crushed peanuts and coconut
A sweet-leaning xôi.
Tips
- Xôi mặn: skip sugar, add Chinese sausage or a fried egg.
- Banana leaf under the rice is the street smell if you find it.
History & culture
Street morning food across Vietnam. Sweet and savoury versions live on the same stall. Street morning food across Vietnam. Sweet and savoury versions live on the same stall, often in the same steamer. It is breakfast you can hold. Home steamers work. Leftover xôi fries into a next meal if you do not mind a crust.
Glutinous rice is older than the topping list. Chinese sausage and pork floss are later city extras. Glutinous rice as a morning staple is older than any one topping list. Chinese sausage and pork floss are later city extras on an older steamed rice. You are steaming sticky rice and putting something on it. Name the topping. That is xôi.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Xôi take?
4 hr 40 min all in — 10 min prep, 30 min cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
Does it fit a diet?
The published recipe is labelled Vegan, Dairy-free, Gluten-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan.
How much salt do I put in?
The recipe lists Salt at ¾ tsp.
How much sugar?
1 tsp (optional) of Sugar.
What can I use instead?
Mung bean → Crushed peanuts and coconut. A sweet-leaning xôi.
Any tips from this recipe?
Xôi mặn: skip sugar, add Chinese sausage or a fried egg. Banana leaf under the rice is the street smell if you find it.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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