Go Back
–+ servings
a plate of Vietnamese mung bean sticky rice (xoi vo)
Print Recipe
No ratings yet

Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice)

Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice) is one of the classic dishes of Hanoi. The mung bean coating gives the sticky rice hearty and wholesome flavors.
Prep Time15 minutes
Cook Time45 minutes
Soaking Time2 hours
Total Time3 hours
Course: Side Dish
Cuisine: Vietnamese
Keyword: mung bean sticky rice
Servings: 4 people
Calories: 302kcal
Author: Sophie Pham

Equipment

Ingredients

  • 7 oz sticky rice (200g / scant 1 cup)
  • 3.5-4 oz split mung beans (100g / scant ½ cup)
  • 1/2 teaspoon plus 1/8 teaspoon salt, divided
  • 1 tablespoon cooking oil
US Customary - Grams

Instructions

  • Rinse sticky rice and then soak in plenty of water for 2-4 hours. Also rinse then soak mung beans in plenty of water for 2-4 hours.
  • Drain the mung beans well and toss with ⅛ teaspoon salt. Then steam until they are soft, about 20 minutes. Remove from the steamer basket and let them cool slightly to let excess moisture evaporate.
    mung bean steamed in a basket
  • Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
    grind mung bean in a food chopper
  • While steaming the mung beans in Step 2, drain the rice very well. You can also use paper towels to absorb excess water. The goal is to dry the rice as much as possible to prevent too much stickiness later. After grinding the mung beans, toss the drained sticky rice with half of the mung bean powder, remaining salt and cooking oil.
    mix sticky rice with mung bean in a bowl
  • Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
    fluff the steamed rice with chopsticks
  • Toss the steamed sticky rice with the remaining mung bean powder. If you see big clumps, you can use your fingers to separate the grains while rubbing them with the mung bean powder.
    toss the steamed rice with mung bean powder
  • You can enjoy the sticky rice right away on its own, or with Vietnamese sweet dessert soups (such as mung bean pudding), or with roast pork, roast chicken.

Notes

It is best if you have a bamboo steamer since its lid will not collect water condensation, and as a result, keep the mung bean and rice fairly dry. In case you only have a stainless steel steamer, I recommend covering the lid with a kitchen towel to prevent condensation, just like I did in the recipe video in the post.

Nutrition

Calories: 302kcal | Carbohydrates: 56g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 301mg | Potassium: 38mg | Fiber: 4g | Sugar: 1g | Vitamin A: 49IU | Calcium: 15mg | Iron: 2mg