Xôi Xéo
Bữa sáng • Việt Nam
Về Xôi Xéo
Yellow mung bean sticky rice with fried shallots — Hanoi's morning staple
How to Make Xôi Xéo (Traditional & Healthy Version)
Xôi Xéo is a beloved Vietnamese sticky rice dish, often savored as a nourishing breakfast throughout Vietnam. Originating from the vibrant street markets of Hanoi, this vibrant yellow rice is paired with savory mung bean paste and a sprinkle of crispy shallots, creating a delightful contrast in textures and flavors. The name 'Xéo' refers to the act of slicing or shaving the mung bean paste, adding a unique touch to this staple dish. Xôi Xéo is renowned for its comforting, slightly sweet, and earthy taste, making it a popular morning energy booster. Traditionally served warm in banana leaves, this dish reflects the Vietnamese love for simple yet fulfilling meals. It is cherished not only for its deliciousness but also for its affordability and nutritional value, making it a smart breakfast choice for all ages. Enjoying Xôi Xéo connects you with Vietnam’s rich culinary heritage, offering a wholesome start to your day with each satisfying bite.
Ingredients(for 1 medium bowl (about 200g cooked Xôi Xéo))
- 1 cup Glutinous rice (Gạo nếp)
- 1/3 cup Split mung beans (Đậu xanh đã cà vỏ)
- 1/2 teaspoon Turmeric powder (Bột nghệ)
- 1/4 teaspoon Salt
- 2 medium Shallots (Hành tím)
- 2 teaspoons Vegetable oil (Dầu ăn)
- 1/2 teaspoon Sugar (Optional, for mild sweetness) - optional
- As needed Banana leaf (For serving, optional) - optional
Instructions
- 1
Rinse the glutinous rice thoroughly and soak for at least 4 hours or overnight for best texture. Drain before cooking.
5 minutes
Soaking ensures the rice cooks evenly and achieves a soft, sticky texture.
- 2
Rinse and soak split mung beans separately for 1 hour. Drain, then steam or boil until soft. Mash into a smooth paste with a pinch of salt.
15 minutes
Steaming preserves nutrients and keeps the mung beans firm yet creamy.
- 3
Mix drained glutinous rice with turmeric powder and a pinch of salt. Steam for 20 minutes until the rice turns golden and is fully cooked.
20 minutes
Stir halfway through steaming to ensure even color and prevent clumping.
- 4
While the rice cooks, slice shallots thinly. Heat vegetable oil in a pan and fry shallots until golden and crispy. Drain on paper towel.
5 minutes
Fry on low heat to avoid burning and achieve perfect crispiness.
Why This Dish is Healthy
This healthy Xôi Xéo recipe is a great choice for breakfast because it is steamed, not fried, and relies on whole, minimally processed ingredients. The combination of plant protein and fiber sustains energy and keeps you full longer, while the use of turmeric and mung beans adds essential nutrients. With the option to control oil and sugar, it caters well to calorie-conscious eaters. By using simple, natural ingredients, this dish supports nutritious eating habits without compromising on authentic Vietnamese flavor.
Xôi Xéo is a naturally gluten-free, vegetarian Vietnamese breakfast rich in complex carbohydrates from glutinous rice and plant-based protein from mung beans. Mung beans are an excellent source of dietary fiber, folate, magnesium, and B vitamins, supporting digestion and heart health. The turmeric not only adds color but offers anti-inflammatory properties and antioxidants. A moderate amount of vegetable oil is used for the shallots, making this dish relatively low in saturated fat. Overall, Xôi Xéo provides long-lasting energy, making it a balanced and wholesome option for your morning meal.
Pro Tips
- 💡Tip 1: Use freshly steamed rice for the best sticky texture.
- 💡Tip 2: Slice the mung bean paste while warm for clean, even shavings.
- 💡Tip 3: Fry shallots slowly over low heat to maximize crispiness and flavor.
Storage & Serving
Store leftover Xôi Xéo in an airtight container in the refrigerator for up to 2 days. Reheat by steaming or microwaving with a sprinkle of water to restore softness. Keep crispy shallots separate to maintain their crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
| Protein | 5.0 g |
| Carbohydrates | 34.0 g |
| Total Fat | 6.0 g |
| Fiber | 1.0 g |
