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Xôi, or Vietnamese sticky rice, is a dish that captures the heart of Vietnam‘s culinary traditions. Known for its versatility, Xôi is a staple that can be enjoyed at any time of day, from a quick breakfast to a satisfying dessert.
Whether it’s paired with savoury toppings or served simply with a drizzle of coconut milk, Xôi is more than just rice, it’s a dish that reflects the richness of Vietnamese culture and the ingenuity of its cuisine.
What Is Xôi?
Xôi is a dish made from glutinous rice, steamed to perfection until it achieves its signature sticky texture. Unlike regular rice, glutinous rice has a unique quality that allows the grains to cling together, creating a soft, chewy consistency.
This versatile dish can be prepared in countless ways, ranging from savoury versions topped with shredded chicken, Chinese sausage, or mung beans to sweet variations enhanced with coconut, sugar, or roasted peanuts.
Xôi is as much about its texture as it is about its flavour. Its stickiness makes it incredibly satisfying, while its ability to take on various toppings and seasonings ensures there’s a version to suit every palate. In Vietnam, Xôi is often sold by street vendors, its enticing aroma wafting through the air, drawing locals and visitors alike to its comforting simplicity.
Ingredients and Taste
The foundation of Xôi is glutinous rice, which is soaked overnight to ensure an even, tender texture during steaming. For savoury versions, the rice is often cooked with a pinch of salt and served with a variety of toppings.
Crispy fried shallots, soy sauce, and marinated meats add layers of umami, while mung beans provide a creamy, earthy contrast. The savoury variations are hearty and filling, perfect for breakfast or a midday meal.
In its sweet form, Xôi transforms into a dessert-like dish, with the rice often infused with coconut milk for a rich, fragrant base. It’s then topped with ingredients like sweetened shredded coconut, sugar, roasted sesame seeds, or a sprinkle of pandan leaves for a hint of floral aroma.
The result is a dish that balances sweetness and texture, offering a delightful contrast between the chewy rice and the crunch of the toppings.
What makes Xôi remarkable is its ability to absorb flavours without losing its integrity. Whether you’re savouring the bold, savoury notes of Xôi Mặn (savoury sticky rice) or the creamy sweetness of Xôi Ngọt (sweet sticky rice), each bite is a testament to the versatility of this humble grain.
A Taste of History
Xôi has deep roots in Vietnamese culinary history, often associated with celebrations, offerings, and traditional ceremonies. Sticky rice itself has been a staple crop in Vietnam for centuries, valued not just for its sustenance but also for its cultural significance.
During festivals like Tet (Vietnamese Lunar New Year), special versions of Xôi are prepared to honour ancestors, symbolizing prosperity and unity.
The dish’s evolution over time has mirrored Vietnam’s dynamic culinary landscape. Influences from Chinese, French, and regional Vietnamese cuisines have shaped the toppings and techniques used in Xôi, giving it a rich, multifaceted identity.
Yet, despite these influences, the essence of Xôi remains deeply rooted in tradition, a dish that connects generations and continues to be a symbol of home for many Vietnamese people.
Xôi (Vietnamese Sticky Rice) Recipe
Serves: 4 people
Ingredients:
- 2 cups glutinous rice (sticky rice)
- 1 cup coconut milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup mung beans (hulled and split)
- 2 tablespoons fried shallots (optional, for garnish)
- 1/4 cup roasted peanuts (optional, for garnish)
- 1/2 teaspoon sesame seeds (optional, for garnish)
Directions
To begin, rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t become overly sticky. Transfer the rice to a large bowl, cover with water, and soak for at least 4 hours or overnight.
While the rice soaks, rinse the mung beans and soak them in a separate bowl with water for 2 hours. After soaking, drain and steam the mung beans over medium heat for 15-20 minutes until they are soft but still hold their shape. Mash them lightly with a fork or pestle to form a coarse texture. Set aside.
After soaking, drain the rice and transfer it to a large mixing bowl. Add salt to the rice and mix well to distribute evenly. The salt enhances the flavour of the rice and balances the sweetness of the coconut milk.
Prepare a steamer and line the steaming basket with cheesecloth or a clean kitchen towel to prevent the rice from falling through. Place the salted rice into the steamer basket and steam over medium heat for 20 minutes. Make sure the water does not touch the rice.
While the rice is steaming, combine coconut milk, sugar, and a pinch of salt in a small saucepan. Heat gently over low heat, stirring until the sugar dissolves. Do not let the mixture boil, as this could affect the texture of the rice.
After 20 minutes of steaming, drizzle half of the coconut milk mixture over the rice. Gently toss with a fork or chopsticks to mix. Continue steaming for another 10 minutes to allow the rice to absorb the coconut milk fully.
Once the rice is tender and fragrant, remove it from the steamer. Carefully fold in the mashed mung beans to create layers of flavour and texture. Transfer the rice mixture to a serving platter.
To serve, sprinkle the sticky rice with fried shallots, roasted peanuts, and sesame seeds for added crunch and aroma. Pair the Xôi with grilled meat, boiled chicken, or simply enjoy it on its own. For an authentic presentation, serve on banana leaves or in small bowls to highlight its traditional roots.
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