Xôi Xéo (Mung Bean Sticky Rice)
A classic Hanoi street breakfast of golden turmeric sticky rice crowned with crumbled mung bean paste and crispy fried shallots.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Soak the glutinous rice in water with the turmeric and 1/2 teaspoon salt overnight, and separately soak the mung beans for at least 4 hours, then drain both.
- 2
Steam the mung beans in a lined steamer basket over boiling water for 20 minutes until very soft, then pound or mash them with the remaining 1/2 teaspoon salt into a smooth paste while still warm.
- 3
Form the mung bean paste into a tight ball and let it firm up, which makes it easy to shave into thin crumbles later.
- 4
Steam the drained turmeric rice in the same steamer for 25 to 30 minutes, drizzling with the shallot oil halfway through, until each grain is glossy and tender.
- 5
Mound the warm yellow sticky rice into bowls, then use a knife to shave the mung bean ball into delicate crumbles over the top.
- 6
Finish with a generous shower of crispy fried shallots and serve warm as a portable, satisfying breakfast.
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