Vietnamese National Dishes

Xôi vùng cao

Steam tender glutinous rice in five naturally tinted portions inspired by the highland xôi ngũ sắc tradition, with white, gac-red, turmeric-yellow, pandan-green and magenta-purple rice.

Vietnamese National Dishes
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Wide view: the five-colour sticky-rice platter sits on the right side of a wooden table, with open table space on the left.
Five-colour sticky rice arranged on a bamboo platter in a warm highland home setting.
Yield 4 servings
Cook 40 minutes
Passive 6 hours for soaking
Total 7 hours 20 minutes
Calories per serving About 470 kcal
Ingredients ↓
Overview

Xôi vùng cao

Xôi ngũ sắc, or five-colour sticky rice, is part of food traditions across Vietnam’s northern highlands and appears at festivals, New Year celebrations, weddings and other community occasions. Sơn La’s tourism portal has featured it among foods presented as Thái Sơn La cuisine. The five colours are commonly made with plant, root and fruit ingredients, but the exact leaves and family methods vary. This home recipe uses pandan, magenta leaves, turmeric and gac to make a practical set of colours; it is not a single definitive Sơn La or ethnic-community formula.

Glutinous rice is soaked in separate coloured liquids, then steamed so the grains stay glossy and tender while the colours remain distinct. The rice is lightly salted and served plain, allowing its aroma and natural shades to stand out.

Practical

Practical

  • Tips for successKeep five bowls and spoons separate while washing and soaking so the colours do not transfer. Refrigerate the covered rice during the six-hour soak; do not leave wet rice at room temperature for hours. Strain and cool the leaf infusions before adding rice. Top each infusion up to 300 ml so every portion receives the same amount of soaking liquid. Drain the rice thoroughly and mix in the salt evenly before wrapping each portion loosely in its own clean cloth. Leave space around each bundle so steam can circulate. The grains should be soft through the centre, not chalky.
Ingredients

Ingredients

Rice and natural colours

  • 500 g glutinous rice, divided into five 100 g portions
  • 15 g dried magenta leaves (lá cẩm), for purple
  • 20 g fresh pandan leaves, roughly cut, for green
  • 3 g ground turmeric, for yellow
  • 30 g ripe seed-free gac pulp, fresh or thawed, for red
  • 5 ml neutral vegetable oil, mixed with the gac
  • 4 g fine salt, divided evenly among the five portions
  • 1.7 litres drinking water: 300 ml for each final soaking liquid, plus up to 200 ml extra to replace evaporation during leaf infusions and top-ups

Steaming

  • 2.5 litres drinking water for the steamer base; do not pour it over the rice
Method

Method

Method

  1. Rinse each 100 g rice portion separately until the water is mostly clear. Keep the portions in five clean bowls.

  2. For purple, simmer the dried magenta leaves, covered, in 200 ml water for 10 minutes; strain and press the leaves. For green, repeat with the pandan leaves and another 200 ml water. Let both infusions cool, then top each up to exactly 300 ml with water. Dissolve the turmeric in 300 ml hot water for yellow. Stir the gac pulp and oil into 300 ml water for red, then strain. Measure 300 ml plain water for white.

  3. Pour one assigned 300 ml liquid over each rice portion. Cover and refrigerate at or below 4°C / 40°F for 6 hours.

  4. Drain each portion well. Mix 0.8 g salt into each bowl, keeping the colours separate.

  5. Bring 2.5 litres water to a boil in the steamer base. Loosely wrap each rice portion in its own clean food-safe muslin cloth; leave room for expansion and steam. Arrange the bundles in the basket without compressing them.

  6. Cover and steam over steady steam for 40 minutes, carefully turning each bundle once after 20 minutes. The grains should be glossy, tender and soft at the centre. If any centre is firm, steam for 5 minutes more and check again.

  7. Open the cloths carefully to avoid steam burns. Fluff each colour gently with a clean fork or chopsticks and arrange the portions on a platter. Serve hot.

  8. If holding the rice, keep it above 60°C / 140°F. Cool leftovers rapidly in shallow portions within 1 hour; refrigerate at or below 4°C / 40°F, use within 24 hours and reheat only once until steaming hot throughout.

Practical

Practical

Practical guidance

For the strongest purple and green, use food-grade leaves intended for cooking. Colour varies naturally with the leaves and rice. Frozen gac pulp is convenient; thaw it in the refrigerator and use seed-free pulp. The rice can soak overnight only if kept refrigerated. Do not leave cooked rice in the steamer to cool: divide it into shallow containers promptly. Eat the fresh rice hot, or keep it safely hot until serving.

Troubleshooting

The colours look pale: The leaves may be mild or old. Use fresh food-grade leaves next time; do not add non-food dye. The rice is firm in the middle: It may be packed too tightly or the steam may be weak. Separate the bundles and steam 5 minutes longer. The colours run into one another: Drain each portion well, wrap it separately and avoid stacking wet bundles tightly. The rice seems dry: The grains may not have soaked evenly. Keep each bowl covered and make sure its measured liquid reaches all the rice.

Frequently asked questions

Can I prepare the colours ahead? Yes. Make and chill the infusions a day ahead in covered containers. Wash and soak the rice for six hours in the refrigerator on the day you steam it. Can I use a rice cooker? This recipe is designed for steam cooking. A rice cooker may add too much water and blur the separate colours; use its steaming insert only if the five portions can stay apart and steam freely.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving sizeOne quarter of the recipe, based on 125 g dry glutinous rice
  • Calories470 kcal
  • Carbohydrate100 g
  • Protein8 g
  • Fat2 g
  • Fibre2 g
  • Sodium400 mg
Allergens and food safety

Allergens and food safety

No major allergen is intentionally added. Check the labels on packaged rice, leaves and oil, and prevent cross-contact with allergens in the kitchen. Keep the rice covered and refrigerated at or below 4°C / 40°F during the six-hour soak. If hot-held, keep it above 60°C / 140°F. Cool cooked rice quickly in shallow portions, ideally within 1 hour; refrigerate at or below 4°C / 40°F, eat within 24 hours and reheat only once until steaming hot throughout. Do not cool rice in the steamer or leave it at room temperature for an extended period.

To finish

To finish

  • Serve the five colours together while hot, as a simple side or part of a larger meal.
  • For leftovers, follow the quick-cooling and one-day rice-storage guidance above.
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