Vietnamese National Dishes

Xôi xéo: Hanoi Turmeric Sticky Rice with Mung Bean

Golden sticky rice topped with fine shavings of steamed mung bean and crisp shallots fried in fragrant oil.

Vietnamese National Dishes
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Close view of golden xôi xéo with pale mung-bean shavings and crisp shallots.
A wider breakfast-table view of xôi xéo with crisp shallots.
Yield 4 servings
Cook time 1 hour
Passive time 6 hours 20 minutes
Total time 7 hours 50 minutes
Calories About 525 kcal per serving
Ingredients ↓
Overview

Xôi xéo: Hanoi Turmeric Sticky Rice with Mung Bean

Xôi xéo is a Hanoi-style breakfast built around a few carefully handled ingredients: glutinous rice, mung beans, turmeric, shallots and flavorful oil. Turmeric gives the rice a warm yellow tint. The beans are steamed, pounded smooth and shaped into a ball, then shaved in thin layers over the rice. Crisp fried shallots and their fragrant oil finish the bowl.

The texture makes this dish distinctive. The rice should be tender and glossy, but the grains should still hold their shape. Mung paste adds a soft, buttery layer, while the fried shallots bring a crisp contrast. This home version makes four portions with plant-based oil; Hanoi sellers and families may use a different fat or add optional toppings such as shredded pork. Those toppings are not part of this base recipe.

Plan ahead for the separate rice and bean soaks. The actual cooking is straightforward: steam the beans and rice in separate batches, fry the shallots while the beans steam, then assemble while the rice is warm. Serve promptly for the best contrast between soft rice and crisp shallots.

Practical

Practical

  • Keys to successSoak the rice and mung beans separately, then drain them well before steaming. Mash the beans while warm and shape a smooth, firm ball; cooling helps it shave into fine flakes. Slice shallots very thinly and fry over medium-low heat so they turn crisp and golden without burning. Steam rice in a shallow, even layer and fluff it once so the grains cook evenly. Dress the warm rice with the shallot-scented oil, then shave the mung bean and add the fried shallots just before serving.
Ingredients

Ingredients

Turmeric rice

  • 300 g uncooked glutinous rice
  • 1 g ground turmeric, about 1/2 teaspoon
  • 3 g fine salt
  • Water for soaking and steaming

Mung-bean topping

  • 120 g hulled split mung beans
  • 1 g fine salt

Fried shallots and oil

  • 120 g shallots, peeled and sliced very thinly
  • 60 ml neutral vegetable oil
Method

Method

Method

  1. Rinse the glutinous rice until the water is mostly clear. Dissolve the turmeric in plenty of cool water, add the rice and soak for 6 hours. In a separate bowl, rinse and soak the mung beans for 4 hours. Drain both well.

  2. Steam the drained mung beans over steadily boiling water until completely soft, about 25–30 minutes. Mash while warm with 1 g salt until smooth, then shape into a compact ball. Cover and let it cool until firm enough to shave, about 20 minutes.

  3. While the mung beans steam, peel and slice the shallots very thinly. Heat 60 ml neutral oil in a small heavy pan over medium-low heat. Add the shallots and fry gently, stirring often, until crisp and golden, about 10–15 minutes. Remove with a slotted spoon to paper towels; reserve all the fragrant oil.

  4. Season the drained rice with 3 g salt. Bring the steamer water to a boil. Spread the rice in a shallow, even layer in the steamer basket, cover and steam until glossy and tender, about 25–30 minutes; fluff once halfway through. Keep the grains tender and distinct, not wet or mushy.

  5. Spoon the warm rice into four bowls or onto a platter. Drizzle and toss with the reserved shallot oil so the grains are lightly coated. Use a sharp knife to shave thin flakes from the firm mung-bean ball over the rice.

  6. Top evenly with the fried shallots and serve warm. If serving with an optional meat topping, prepare and handle that food separately; it is not included in this vegetarian base or its nutrition estimate.

  7. Serve promptly. Keep any cooked rice hot for immediate service. For leftovers, spread rice and mung bean in shallow containers and refrigerate at or below 4°C within 2 hours; use within 3 days and reheat until the centre reaches 74°C.

  8. Discard any portion left at room temperature for more than 2 hours. Do not leave cooked sticky rice in a covered basket overnight.

Practical

Practical

Practical tips

A steamer basket lined with a clean, damp cloth helps keep rice from falling through. Leave space for steam to circulate rather than packing the rice tightly. If you use a food processor for the beans, pulse briefly while they are warm; stop before the paste becomes gummy. Remove the shallots as soon as they are pale golden. They continue to darken slightly as they cool. Use the reserved shallot oil while warm so it spreads evenly over the rice. The nutrition estimate counts all 60 ml of oil. Actual oil absorbed or left in the pan can vary.

Troubleshooting

The rice is hard in the centre: The grains may not have soaked long enough, the layer may be too deep, or steam may not be circulating. Soak for the full 6 hours and steam in a shallow layer. The rice is wet or clumped: It may not have drained well or the basket was crowded. Drain thoroughly and fluff once during steaming. The mung bean smears instead of shaving: It may still be warm or too soft. Let the shaped ball cool until firm, then shave with a sharp knife. The shallots taste bitter: The oil was too hot or they fried too long. Lower the heat and remove them when just golden.

Frequently asked questions

Is xôi xéo usually eaten for breakfast? Yes. It is widely described as a filling Hanoi breakfast, though it can be eaten at other times. Can I use a different oil? Yes. Use a neutral plant oil with a high smoke point, such as canola or sunflower oil. The aromatic oil from frying the shallots is part of the characteristic finish. Is pork part of this recipe? No. This base version is vegetarian. Some Hanoi servings add shredded pork or other toppings; prepare those separately and account for them as a different serving.

How to serve

Serve warm in four bowls, with glossy yellow rice under fine layers of mung bean and a generous scattering of crisp shallots. A small drizzle of the reserved shallot oil brings the components together. Optional shredded pork is a separate topping and is not included in the recipe or nutrition estimate.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving size1/4 recipe
  • Calories525 kcal
  • Carbohydrate85 g
  • Protein13 g
  • Fat15 g
  • Fibre8 g
  • Sodium420 mg
Allergens and food safety

Allergens and food safety

Mung bean is a legume and can trigger allergies in some people. Check product labels and prevent cross-contact. The listed base recipe contains no meat and is vegetarian and vegan when made with plant-based oil. Serve the cooked rice promptly. Refrigerate leftovers in shallow containers at or below 4°C within 2 hours, use within 3 days and reheat to 74°C in the centre. Do not leave cooked rice at room temperature overnight.

Closing

Closing

  • Separate steaming keeps the rice grains distinct and the mung-bean topping smooth.
  • Add the shaved mung bean and crisp shallots just before serving for the best texture.
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