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