Name: Xôi mặn (Saigon savory sticky rice)
Prep time: 40 min
Cook time: 30 min
Total time: 310 min
Cuisine: Vietnam
Ingredients: 500 g glutinous rice, rinsed and soaked; 4 g fine salt; Water for steaming, as needed; 225 g Chinese sausage (lạp xưởng); 180 g Vietnamese pork sausage (chả lụa); 75 g dried shrimp; 90 g pork floss (chà bông); 12 quail eggs; 30 ml light soy sauce; 60 ml neutral oil; 2 garlic cloves (about 6 g), minced; 60 g scallions, finely sliced; 1 g fine salt for the scallions; 20 g fried shallots

Wide view of Saigon-style xôi mặn with sticky rice, lạp xưởng, chả lụa, dried shrimp, pork floss, quail eggs, scallion oil and fried shallots.

Yield 6 bowls

Cook time About 30 minutes

Passive time At least 4 hours for soaking the rice

Total time About 5 hours 10 minutes

Calories About 720 kcal per bowl

Ingredients ↓

Overview

Xôi mặn (Saigon savory sticky rice)

Xôi mặn is Vietnamese savory sticky rice, especially familiar as a quick, filling meal in Saigon. Vendors and families vary the toppings: a bowl may include Chinese sausage, chả lụa, dried shrimp, chà bông, quail eggs, scallion oil, fried shallots and a savory sauce. This version brings those familiar elements together without presenting one topping combination as the only traditional form.

The rice needs a long soak so the grains steam evenly. While it cooks, prepare the toppings and scallion oil. Keep the rice fluffy, layer the toppings over each bowl, and serve while everything is hot. For food safety, refrigerate rice and perishable toppings promptly if they will not be served right away.

This Saigon-style bowl pairs the chewy, gently salted rice with several contrasting toppings: savory lạp xưởng, mild chả lụa, briny dried shrimp, fluffy pork floss and tender quail eggs. Warm scallion oil brings everything together, while fried shallots add a crisp finish.

Xôi mặn is assembled in many ways. Some cooks mix toppings through the rice; others arrange them on top and add a seasoned sauce. Here, a little shrimp mixture is folded into the rice and the remaining toppings are layered above, so each bowl shows its ingredients and keeps a mix of textures.

Practical

Tips for successSoak the glutinous rice for at least 4 hours or overnight, then drain it very well so it steams rather than turns wet. If soaking for longer than 2 hours, refrigerate the rice, especially in a warm kitchen. Make a small well in the center of the rice in the steamer so steam can circulate. Stir the rice once during steaming and check that the grains are tender throughout before serving. Soak and rinse the dried shrimp to soften it and remove excess surface salt. Cook lạp xưởng and warm chả lụa according to their package directions. Pour hot oil carefully over the sliced scallions; use a heatproof bowl and keep your face and hands away from the rising steam. Assemble the bowls just before eating so the rice and toppings are served hot.

Ingredients

For the sticky rice

500 g glutinous rice, rinsed and soaked
4 g fine salt
Water for steaming, as needed

For the savory toppings

225 g Chinese sausage (lạp xưởng)
180 g Vietnamese pork sausage (chả lụa)
75 g dried shrimp
90 g pork floss (chà bông)
12 quail eggs
30 ml light soy sauce
60 ml neutral oil
2 garlic cloves (about 6 g), minced

For the scallion oil and garnish

60 g scallions, finely sliced
1 g fine salt for the scallions
20 g fried shallots

Method

Rinse and soak the rice. Rinse the glutinous rice until the water is mostly clear. Cover it generously with cool water and soak for at least 4 hours or overnight. Refrigerate if soaking longer than 2 hours. Drain thoroughly and toss with 4 g salt.
Steam until tender. Line a steamer insert with a clean damp cloth or perforated parchment and spread the drained rice in an even layer. Make a small well in the center so steam can pass through. Cover and steam over actively simmering water for 25–35 minutes, stirring once halfway, until tender throughout. Add hot water to the pot as needed; do not let it boil dry.
Soften the shrimp and cook the eggs. While the rice steams, cover the dried shrimp with warm water and soak for about 25 minutes until pliable. Drain and rinse. Boil the quail eggs for 4 minutes, cool them in cold water, peel and halve.
Make scallion oil. Put the sliced scallions and 1 g salt in a heatproof bowl. Heat 45 ml of the neutral oil until shimmering, then carefully pour it over the scallions and stir. Reserve the remaining 15 ml oil for the pan.
Cook the savory toppings. Slice the Chinese sausage and chả lụa. Heat the reserved oil in a skillet and cook the lạp xưởng according to its package directions until hot and lightly browned. Add the minced garlic and drained shrimp; stir-fry for 2–3 minutes until fragrant and thoroughly hot. Add the soy sauce and toss. Warm the chả lụa separately in the pan according to its package directions.
Fluff and season the rice. When the rice is tender, fluff it gently with a rice paddle. Fold in about one-third of the scallion oil and a portion of the shrimp mixture, taking care not to mash the grains.
Build the bowls. Divide the hot sticky rice among six bowls. Arrange the Chinese sausage, chả lụa, remaining shrimp mixture, halved quail eggs and pork floss on top. Finish with fried shallots and the remaining scallion oil.
Serve hot and store safely. Serve right away. Keep food held for serving at 60°C / 140°F or hotter. Refrigerate leftovers in shallow containers at 4°C / 40°F or colder within 2 hours, or within 1 hour when the temperature is above 32°C / 90°F. Use within 3–4 days and reheat until steaming hot throughout. Discard cooked rice or toppings left at room temperature beyond those limits.

Practical

Practical guidance

Steamer setup: Keep the rice above the water rather than submerged. If the steamer insert has large holes, line it with a clean damp cloth or perforated parchment so grains do not fall through. Rice texture: Drain the soaked rice thoroughly before steaming. If the grains are still firm after 35 minutes, sprinkle on a little hot water, cover and steam for a few more minutes. Topping balance: The toppings are salty and savory, so taste the sausage and shrimp mixture before adding any extra soy sauce. Ingredient swaps: Some vendors use shredded chicken, pâté, char siu, mushrooms or other toppings. Keep this recipe's listed quantities if you want the stated nutrition estimate to remain a useful guide. Make-ahead: Prepare the toppings while the rice soaks. For best texture, steam the rice close to serving time; hold it hot for service or chill it promptly in shallow containers. Serving: Serve the scallion oil and fried shallots generously but in measured amounts; both contribute richness.

Troubleshooting

Rice is wet or gummy: It may not have drained well after soaking or the steamer was too crowded. Drain thoroughly next time and steam in a loose layer. Rice is firm in the center: Steam a little longer with the lid on, adding hot water to the pot if needed. The toppings taste too salty: Dried shrimp, sausage, pork floss and soy sauce all contribute salt. Rinse the shrimp well and reduce soy sauce rather than adding more. Scallion oil splatters: The oil may be too hot or the bowl may be damp. Use a dry heatproof bowl, pour carefully and stand back. The rice cools before serving: Keep it covered over gentle steam or assemble the bowls quickly and serve hot. Leftover rice sat out too long: Discard it if it has been at room temperature beyond the safe time limits; reheating cannot reliably undo unsafe holding.

Frequently asked questions

Can I soak the rice overnight? Yes. Soak it in cool water and refrigerate it if the soak will last longer than 2 hours. Drain it very well before steaming. Can I cook the rice in a rice cooker? You can, but the texture may differ from steamed xôi. Follow the cooker’s instructions for glutinous rice and use less water than for ordinary rice if the manufacturer specifies a separate ratio. Do not change the recipe’s stated steaming method unless you are comfortable adjusting the texture. What can I use instead of pork floss? You can omit it or replace it with another fully cooked topping, such as shredded chicken. The topping mix varies, but keep perishable ingredients hot for serving and refrigerate promptly.

Nutrition per serving

Serving size1 bowl with rice and assorted toppings
CaloriesAbout 720 kcal
CarbohydrateAbout 77 g
ProteinAbout 36 g
FatAbout 28 g
FibreAbout 2 g
SodiumAbout 1,750 mg

Allergens and food safety

Dried shrimp contains crustaceans, and soy sauce contains soy; some soy sauces and packaged toppings may also contain wheat. Check the labels for lạp xưởng, chả lụa, pork floss and fried shallots for ingredients and cross-contact statements. Cook lạp xưởng and warm chả lụa according to their package directions. Keep the rice and perishable toppings hot at 60°C / 140°F or above if holding for service. Cooked rice can support Bacillus cereus growth if held too long at room temperature. Refrigerate rice and toppings promptly in wide, shallow containers at 4°C / 40°F or colder within 2 hours, or within 1 hour above 32°C / 90°F. Use leftovers within 3–4 days and reheat until steaming hot throughout; discard food that exceeded the time limits rather than relying on reheating.

Closing notes

Drain the rice thoroughly and steam it until tender all the way through.
Assemble the toppings just before serving and keep leftovers cold promptly.

Xôi mặn (Saigon savory sticky rice)

Practical

Ingredients

For the sticky rice

For the savory toppings

For the scallion oil and garnish

Method

Practical

Practical guidance

Troubleshooting

Frequently asked questions

Nutrition per serving

Allergens and food safety

Closing notes

Vietnamese National Dishes

Bánh mì heo quay Sài Gòn (Saigon roast pork bánh mì)

Bánh chưng gù (Hà Giang humped sticky-rice cake)

Bún thang (Hanoi chicken and egg vermicelli soup)