From Chợ Mới in An Giang, xôi phồng transforms steamed glutinous rice and mung beans into a crisp, golden puff with a soft, chewy centre. For this home version, the warm rice mixture is kneaded, chilled in a log, sliced into cakes and fried in manageable batches. A hollow centre is the familiar result, though the exact puff depends on the rice and how evenly each cake is shaped.
From Chợ Mới in An Giang, xôi phồng transforms steamed glutinous rice and mung beans into a crisp, golden puff with a soft, chewy centre. For this home version, the warm rice mixture is kneaded, chilled in a log, sliced into cakes and fried in manageable batches. A hollow centre is the familiar result, though the exact puff depends on the rice and how evenly each cake is shaped.
Rinse the rice and mung beans separately. Soak each in plenty of cool water for 6 hours or overnight in the refrigerator. Drain very thoroughly and discard the soaking water.
Bring the steamer water to a steady simmer. Spread the rice and mung beans in separate shallow heatproof dishes, or in separate sections of a lined steamer basket. Steam for 30–35 minutes, until the rice is glossy and fully tender and the beans crush easily. Add boiling water to the steamer if needed.
While the mixture is still hot, combine the steamed rice and beans in a heatproof bowl. Stir in the salt and sugar, then the coconut milk. Put on clean heat-resistant gloves and knead with the measured 15 ml oil for 5–8 minutes, until most grains and beans break down and the dough becomes smooth and cohesive. A few visible grains are fine; do not add extra liquid.
Shape the warm dough into a compact log about 5 cm in diameter. Wrap it and refrigerate until firm, at least 2 hours. Keep cooked rice chilled during cooling and do not leave it at room temperature for more than 2 hours.
Unwrap the log and cut it into 8 even rounds, about 1.5 cm thick. With lightly oiled hands, flatten each into a 7–8 cm disc about 5–7 mm thick. Smooth any cracks so hot oil cannot enter the centre.
Pour frying oil into a deep, heavy pot, never filling it more than halfway. Heat to 175–180°C and monitor with a frying thermometer. Test one cake first. Fry in batches of one or two, leaving plenty of space. Once the surface sets and the cake begins to float, press gently once or twice with a broad slotted spatula to encourage it to puff. Fry for 3–5 minutes, turning once if needed, until evenly golden and crisp.
Lift out with a slotted utensil and drain on a rack or paper towels. Serve hot or warm with sesame salt or roast chicken. Turn off the heat and let the oil cool completely before handling.
Make ahead: Soak the rice and beans overnight in the refrigerator. The kneaded log can be wrapped and chilled for up to 24 hours before slicing and frying. Storage: Refrigerate leftover cakes in a shallow container within 2 hours (within 1 hour if the room is above 32°C / 90°F). Use within 3 days. Reheating: Reheat in a 180°C oven or air fryer until hot throughout and crisp again. The hollow centre may soften after storage. Serving: Break or cut the puff into pieces and serve alongside roast chicken, or dip lightly in sesame salt.
The mixture crumbles while kneading: The rice or beans may be undercooked or cold. Steam until fully tender and knead while hot. The log is too soft to slice: Chill it longer. Do not add flour, which changes the characteristic texture. A cake does not puff: Check that it is fully cooked, evenly flattened, crack-free and that the oil is in range. Press it gently only after the surface has begun to set. The outside browns too quickly: Lower the oil temperature slightly and fry fewer cakes at once. Oil spits: Remove the pot from heat if safe, keep water away from it, and ensure cakes are well drained and the surrounding area is dry.
Why knead the rice while it is hot? Heat softens the cooked grains so they and the mung beans bind into a cohesive dough. Will every cake become a hollow ball? A hollow pocket is characteristic, but the amount of puff varies. Even cooking, firm dough, smooth shaping and correctly heated oil improve the result. Can I skip the mung beans? Mung beans add flavour and help bind the mixture. Leaving them out changes the version and the texture. Can I make one very large ball? Large restaurant showpieces require practiced frying technique. This home recipe makes eight smaller cakes that are easier to handle safely.
This is an approximate estimate based on the measured rice, mung beans, coconut milk, sugar and salt, with a modest assumed oil uptake. Actual nutrition varies with the coconut milk and the amount of oil absorbed.
Coconut is present; classification and labelling rules vary by country. Check all ingredient labels for cross-contact. Hot oil can cause severe burns or fires: use a deep, heavy pot filled no more than halfway, keep water away from the oil, fry in small batches and never leave it unattended. Do not use water on a grease fire. Refrigerate cooked rice and leftovers within 2 hours (1 hour above 32°C / 90°F), and reheat leftovers until steaming hot throughout.
Bánh cốm is a square Hanoi sweet made with a soft green wrapper of processed green rice flakes and a smooth, sweet mung-bean centre. Often given as a gift and associated with engagement and wedding ceremonies, each cake brings together the grassy aroma of cốm, mellow beans and a light floral note. This measured home version uses dried cốm flakes; the fresh autumn rice is a different ingredient and does not behave the same way when cooked.
Bún quậy brings together rice vermicelli, seafood paste, squid and hot broth, with a small citrus-chili sauce mixed to taste at the table. In the well-known Phú Quốc serving style, cooks spread shrimp or fish paste inside the bowl and pour broth over it; the name is often understood as “stirred noodles.” Shops vary in their seafood, broth and dipping sauce. This home version keeps the interactive bowl and fresh, briny balance while using packaged rice vermicelli in place of a restaurant noodle press.
Make Huế bánh nậm with a tender rice batter, a modest shrimp-and-pork topping, banana-leaf wrapping and sweet fish-sauce dip.
