Dish

Xôi

Xoi

Xôi can be made with a variety of ingredients, including mung bean, peanuts, coconut, and meat. The glutinous rice is cooked with water and then mixed with the desired ingredients. The mixture is then steamed until it becomes sticky and chewy. Xôi can be served plain or with a variety of toppings, such as fried shallots, scallions, or sesame seeds.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Rice Dish

Origins and history

Xôi is a traditional Vietnamese dish that has been enjoyed for centuries. It is believed to have originated in the northern region of Vietnam and was originally served as a breakfast food for farmers. Today, xôi is enjoyed throughout Vietnam and is often served as a snack or street food.

Dietary considerations

Glutinous rice is high in carbohydrates and may not be suitable for those on a low-carb diet. Some variations of xôi may contain meat or peanuts, which may not be suitable for those with allergies or dietary restrictions.

Variations

There are many variations of xôi, each with its own unique ingredients and flavors. Some popular variations include xôi gấc, which is made with red sticky rice and is often served at weddings, and xôi lá dứa, which is made with pandan leaves and coconut milk.

Presentation and garnishing

Xôi can be presented in a variety of ways, such as in a banana leaf or on a plate. It is often garnished with fried shallots, scallions, or sesame seeds.

Tips & Tricks

To make xôi extra sticky and chewy, soak the glutinous rice in water for at least 2 hours before cooking.

Side-dishes

Xôi can be served on its own or with a variety of side dishes, such as pickled vegetables or grilled meats. It is also often served with a side of fish sauce or soy sauce for dipping.