Xôi Xéo

Nutrition · per serving

Steps

1. 1

   Rinse the glutinous rice under cold water 2-3 times until the water is mostly clear. Rinse the split mung beans separately. Soak the rice and mung beans each in their own bowls of warm water for 15 minutes; this short soak helps them cook within the time limit. Meanwhile, peel the shallots and slice them very thinly into even rings.

   250 g glutinous rice100 g split mung beans, hulled120 g shallots450 ml water300 ml water
2. 2

   Drain the rice well, then toss it with the ground turmeric and 1/2 tsp fine salt until evenly yellow. Drain the mung beans well too.

   250 g glutinous rice1 tsp ground turmeric1/2 tsp fine salt100 g split mung beans, hulled
3. 3

   Set up a steamer over boiling water. Steam the mung beans first for 15-18 minutes until they crush easily between your fingers. Tip: spread them in a shallow, even layer so they cook quickly and evenly.

   100 g split mung beans, hulled
4. 4

   While the mung beans steam, heat the 80 ml neutral oil in a small pan over medium heat. Add the sliced shallots with a pinch of salt and fry gently for 8-12 minutes, stirring often, until light golden. Reduce the heat as they color; they will darken further after removal. Strain, reserving both the crispy shallots and the shallot oil.

   120 g shallots80 ml neutral oil1 pinch fine salt
5. 5

   Transfer the cooked mung beans to a bowl and mash or press them while hot into a fluffy, crumbly texture rather than a paste. Season with 1/4 tsp fine salt. If you prefer a more traditional finish, press the hot beans through a sieve for extra lightness.

   100 g split mung beans, hulled1/4 tsp fine salt
6. 6

   Steam the turmeric rice for 20-22 minutes until the grains are glossy, tender, and chewy with no hard core. Halfway through steaming, sprinkle 2-3 tablespoons of water over the rice and fluff lightly with chopsticks or a fork so it cooks evenly without compacting.

   250 g glutinous rice450 ml water
7. 7

   Transfer the hot rice to a bowl and drizzle over 1 tbsp neutral oil plus 1 tbsp of the reserved shallot oil. Toss gently to coat the grains without crushing them. The rice should look shiny and separate in soft sticky clusters.

   1 tbsp neutral oil80 ml neutral oil250 g glutinous rice
8. 8

   To serve, mound the sticky rice onto plates, generously spoon over the fluffy mung beans, and finish with a thick scattering of crispy shallots. Serve warm. For the best texture, eat as soon as assembled.

   250 g glutinous rice100 g split mung beans, hulled120 g shallots

Origin & History

Xôi Xéo is a beloved Hanoi sticky rice dish traditionally sold by street vendors, especially in the morning. It is known for its golden turmeric-tinted rice, soft mung bean topping, and fragrant fried shallots. The dish reflects the Vietnamese talent for turning simple pantry staples into something deeply comforting and aromatic.