Vietnamese National Dishes

Xôi miền Bắc

Tender split mung beans, fragrant sticky rice and crisp fried shallots make this simple northern Vietnamese xôi satisfying and aromatic.

Vietnamese National Dishes
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Wide breakfast scene with xôi đậu xanh on the right, open tabletop on the left and Ninh Bình karst hills in the distance.
A northern Vietnamese sticky-rice breakfast in a Ninh Bình setting.
Yield 4 servings
Cook 40 minutes
Passive 6 hours for soaking
Total 7 hours 10 minutes
Calories per serving About 560 kcal
Ingredients ↓
Overview

Xôi miền Bắc

Xôi is Vietnamese glutinous rice cooked by steaming and served in many savory and sweet forms. In northern home cooking, mung beans are a familiar pairing: they add a soft, earthy layer against the rice's glossy, chewy grains. This practical version combines the two with crisp fried shallots and a little of their fragrant oil.

It is prepared in the Ninh Bình context as one accessible northern-style xôi đậu xanh, not as a recipe that defines every household or an exclusive local specialty. The rice and beans are soaked separately, steamed until tender, and then gently combined so the grains stay distinct. Serve it warm for breakfast or a simple meal.

Practical

Practical

  • Tips for successUse split, hulled yellow mung beans so they soften evenly and mash easily. Refrigerate the rice and beans while they soak; drain each thoroughly before steaming. Keep the steamer water below the rice basket and bean dish so the grains steam instead of boil. Spread the rice loosely and make a few small steam vents through the mound. Remove the shallots when they are pale gold; residual heat will continue to deepen their color.
Ingredients

Ingredients

Rice

  • 400 g dry white glutinous rice
  • 1.5 litres cold drinking water for soaking the rice; discard after soaking
  • 2 g fine salt for the drained rice

Mung beans

  • 150 g dry split yellow mung beans, hulled
  • 750 ml cold drinking water for soaking the beans; discard after soaking
  • 1 g fine salt for the cooked beans

Fried shallots and steaming

  • 60 g peeled shallots, thinly sliced
  • 30 ml neutral canola oil for frying the shallots; about 25 ml is included in the finished dish
  • 1.5 litres drinking water for the steamer reservoir; not consumed
Method

Method

Method

  1. Rinse the rice until the water is nearly clear. Soak it in 1.5 litres cold water for 6 hours, preferably in the refrigerator. Drain thoroughly and toss with 2 g salt.

  2. Rinse the mung beans and soak them separately in 750 ml cold water in the refrigerator for 3 hours. Drain well.

  3. Bring 1.5 litres water in a two-tier steamer to a steady boil. Spread the rice in a cloth-lined basket and place the beans in a shallow heatproof dish on the other tier, keeping both above the water.

  4. Steam the beans for 20–25 minutes, until fully tender and easy to mash. Season with 1 g salt and lightly mash, leaving a few small pieces.

  5. Steam the rice for 30–35 minutes, opening a few vents through the mound. The grains should be fragrant, tender and sticky yet distinct, with no hard center.

  6. While the rice steams, warm the canola oil in a small frying pan over medium-low heat. Fry the shallots for about 6–8 minutes, stirring, until pale gold and crisp. Lift them out with a slotted spoon and reserve the fragrant oil; about 25 ml will be used in the dish.

  7. Gently toss the hot rice with the mung beans and about 25 ml shallot oil. Top with the fried shallots and serve warm.

  8. If holding the food, keep it at or above 60°C / 140°F. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 32°C / 90°F, at or below 4°C / 40°F. Use within 3 days and reheat to 74°C / 165°F.

Practical

Practical

Practical guidance

The rice and beans can soak at the same time in separate bowls; keep both refrigerated and discard the soaking water. Fry the shallots while the steamer is working. If the rice will not be served right away, portion it into shallow containers and chill it promptly rather than leaving it at room temperature.

Troubleshooting

The rice is wet or gummy: It may not have drained well, or water may have splashed into the basket. Drain thoroughly and keep the rice above the steamer water. The mung beans are still firm: They may need a few more minutes of steaming. Continue until they crush easily with a fork. The rice has hard centers: Steam it longer and check that the reservoir is boiling steadily and the lid fits securely. The shallots turn bitter: They cooked too long or the oil was too hot. Use medium-low heat and remove them while pale gold.

Frequently asked questions

Can I use whole mung beans? Split, hulled beans soften faster and blend more easily with the rice. Whole beans can work, but they need longer soaking and steaming. Can I prepare the rice ahead? It is best freshly steamed. For later meals, cool it quickly in shallow containers, refrigerate promptly and reheat to 74°C / 165°F.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving sizeOne quarter of the recipe, including about 100 g dry rice, 37.5 g dry mung beans, 15 g shallot and 6.25 ml retained oil
  • Calories560 kcal
  • Carbohydrate108 g
  • Protein16 g
  • Fat7 g
  • Fibre9 g
  • Sodium310 mg
Allergens and food safety

Allergens and food safety

Mung beans are legumes and may trigger an individual legume allergy. No major regulated allergen is intentionally included; check package labels and cross-contact statements. Glutinous rice means sticky rice, not wheat gluten, though packaged products can have cross-contact. Refrigerate the rice and beans during their long soaks. Keep cooked rice hot at 60°C / 140°F or above if serving later, or refrigerate it in shallow containers within 2 hours (within 1 hour above 32°C / 90°F) at or below 4°C / 40°F. Use leftovers within 3 days and reheat to 74°C / 165°F.

To finish

To finish

  • Serve the xôi warm, with the crisp shallots scattered over the rice and mung beans.
  • Cool any leftovers promptly in shallow containers and refrigerate them.
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