
Dish
Xôi lá dứa
Xoi la dua
Xôi lá dứa is made by cooking glutinous rice with pandan leaves and coconut milk until it becomes sticky and fragrant. It is then topped with shredded coconut and served with a variety of toppings such as mung bean paste, fried shallots, and dried shrimp. It is a popular dish in Vietnam and is often sold by street vendors.
Origins and history
Xôi lá dứa has been a popular dish in Vietnam for centuries and is often sold by street vendors.
Dietary considerations
Vegetarian, gluten-free
Variations
Xôi gấc (sticky rice with red rice), xôi vò (sticky rice with mung bean paste)
Presentation and garnishing
Serve on a banana leaf or in a bowl with toppings on the side
Tips & Tricks
Use fresh pandan leaves for the best flavor.
Side-dishes
Fried shallots, dried shrimp, mung bean paste
Drink pairings
Vietnamese iced coffee, green tea
Delicious Xôi lá dứa recipes
More dishes from this category... Browse all »

Aamras
Indian cuisine

Aasmi
Indian cuisine

Agra petha
Indian cuisine

Aiyùbīng
Taiwanese cuisine

Ajdnek
Slovenian cuisine

Akafuku
Japanese cuisine

Akanés
Greek cuisine

Akumaki
Japanese cuisine
More cuisines from this region... Browse all »

Bruneian cuisine
Bold, Complex, Spicy, Savory, Sweet

Burmese cuisine
Salty, Sour, Spicy, Umami, Sweet

Cambodian cuisine
Salty, Sour, Spicy, Umami, Sweet

Christmas Island cuisine
Salty, Sour, Spicy, Umami, Sweet

East Timor cuisine
Spicy, Savory, Sweet, Sour, Umami

Filipino cuisine
Sweet, Sour, Savory, Spicy, Umami

Lao cuisine
Savory, Spicy, Sour, Umami

Malaysian cuisine
Spicy, Sweet, Sour, Savory