Vietnamese Mung Bean Sticky Rice (Xoi Xeo Hanoi)
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Vietnamese Sticky Rice with Hand-Cut Mung Bean (Xoi Xeo)

Vietnamese Sticky Rice with Hand-Cut Mung Bean (Xoi Xeo) features soft-chewy golden sticky rice, hearty mung bean and crispy fried shallots. It is a classic breakfast so many Hanoians love.
Prep Time10 mins
Cook Time35 mins
Soaking time3 hrs
Course: Breakfast
Cuisine: Vietnamese
Servings: 4 people
Calories: 320kcal
Author: Sophie

Ingredients

  • 8 oz sticky rice (about 1 1/2 cups)
  • 1/4 teaspoon turmeric powder
  • 3.5 oz split mung beans
  • 3/4 teaspoon salt, divided
  • 3-4 tablespoons coconut milk (optional)
  • fried shallots

Instructions

  • Rinse sticky rice under water. Add sticky rice to a large bowl, add plenty of water and turmeric powder. Soak sticky rice for at least 2-3 hours.
  • Rinse split mung beans under water. Add to a bowl and fill with water. Soak mung beans for at least 2-3 hours.

Cooking the Sticky Rice

  • Drain sticky rice and then toss with 1/2 teaspoon salt. Steam until soft, about 25-30 minutes, give the rice a stir halfway.
  • If you want the sticky rice to be softer and richer, add 3-4 tablespoons of coconut milk to the rice and mix. Continue to steam for another 2-3 minutes.

Cooking the Mung Beans

  • Drain mung beans and toss with 1/4 teaspoon salt. Steam until soft, about 15-20 minutes. Taste and add more salt if needed.
  • Let the mung beans cool down slightly but still warm. Then either mash them, or pound them with a mortar and pestle, or process them finely in a food chopper/food processor. After that, form the mung bean powder into two balls.

Putting the Dish Together

  • Place steamed sticky rice on serving plates or in serving bowls. Use a knife to cut the mung bean balls into thin slices onto the sticky rice.
  • Sprinkle a lot of fried shallots on top, then serve immediately.

Notes

If you have two steamer baskets or a double-tiered steamer, you can steam the sticky rice and mung beans at the same time.
If you have only one, you can steam the sticky rice first, then the mung beans and reheat the sticky rice in the microwave. Or steam the mung beans and make the mung bean balls first, then steam the sticky rice and reheat the mung bean balls in the microwave.
Vietnamese street food vendors also drizzle a spoon of chicken fat over Xoi Xeo to enhance the richness. You can fry some pieces of chicken skin to render some chicken fat if you want.

Nutrition

Calories: 320kcal | Carbohydrates: 62g | Protein: 10g | Fat: 3g | Saturated Fat: 2g | Sodium: 449mg | Potassium: 68mg | Fiber: 4g | Sugar: 1g | Vitamin A: 49IU | Calcium: 16mg | Iron: 2mg