Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)
Local name: Xôi xéo
In short: Turmeric-yellow sticky rice steamed and topped with soft mashed mung bean and a heap of crisp fried shallots, a Hanoi street breakfast. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Resting
- 4 h
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 550 kcal
Xôi xéo is one of Hanoi's classic morning street foods, sold from baskets on the pavement and wrapped to go. Sticky rice is colored with turmeric and steamed until chewy, then topped with a fluffy layer of steamed, mashed mung bean and a generous heap of fried shallots with their oil. It is plain but deeply satisfying, with the nutty bean and sweet shallot playing off the sticky rice. Eat it as is, or with a pinch of salt and sesame.
Instructions
- Rinse the sticky rice until the water runs clear. Soak it in plenty of cold water for at least 4 hours or overnight, then drain well. Soak the mung beans in cold water for 1 hour and drain.
- Put the mung beans in a heatproof dish with 120 ml (1/2 cup) water and steam, covered, for 25 minutes, until very soft. Mash with the salt, oil and sugar into a dry, crumbly paste. Keep warm.
- For the fried shallots, put the shallots and oil in a cold small pan and heat over medium-low, stirring often, for 10 to 12 minutes, until pale gold. Strain over a bowl to save the oil, and sprinkle the shallots with salt. They crisp as they cool.
- Toss the drained rice with the turmeric, salt and oil. Spread it in a lined steamer basket and steam over boiling water for 30 to 35 minutes, turning the rice once halfway, until chewy and translucent.
- Divide the hot rice among bowls and press it down gently. Top with a thick layer of mung bean, a mound of fried shallots and a spoonful of the shallot oil.
- Serve warm, sprinkled with sesame seeds if you like.
Tips
- Soaking is what makes sticky rice tender all the way through. If you are short on time, soak it in hot tap water for 1 hour instead.
- Pull the shallots from the oil when pale gold, because they keep darkening as they cool. Cooking them slowly from a cold pan makes them crisp evenly.
Questions and answers
Can I make xôi xéo without a steamer?
Yes. Set a heatproof plate on a rack inside a large pot with a little boiling water, spread the rice on it and cover tightly so the steam stays in.
Is xôi xéo vegan?
Yes, as written: sticky rice, mung beans and shallots fried in oil. Street vendors sometimes add pork floss or fried chicken, which you can simply skip.
How do I store and reheat leftovers?
Wrap and refrigerate for up to 3 days. The rice hardens in the fridge, so re-steam it for 5 to 10 minutes until soft, and keep the shallots separate.
How long does it take to make Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Xôi Xéo (Sticky Rice with Mung Bean and Fried Shallots)?
About 550 kcal per serving, with 14 g of protein, 86 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 86 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
