Vietnamese

A delightful variation of Cơm Rang Thập Cẩm that highlights the fresh flavors of seafood, incorporating shrimp, squid, and sometimes crab for a richer taste.

Cooked rice (day-old) · Shrimp, peeled and deveined · Squid, cleaned and cut into rings · Eggs, beaten

A simplified and quicker version of Cơm Rang Thập Cẩm, ideal for weeknights. It uses fewer, more common ingredients while retaining the core flavors.

Cooked rice (day-old) · Chicken breast, diced · Eggs, beaten · Frozen mixed vegetables (peas and carrots)

A classic Vietnamese fried rice dish featuring a medley of ingredients, creating a flavorful and satisfying meal. This version emphasizes traditional components for an authentic taste.

Cooked rice (day-old) · Shrimp, peeled and deveined · Chinese sausage (lap cheong), diced · Eggs, beaten

A classic Vietnamese dish featuring fragrant jasmine rice stir-fried with tender marinated beef, tangy pickled mustard greens, and aromatic garlic and scallions. This recipe emphasizes traditional flavors and techniques for an authentic experience.

Jasmine rice, cooked and chilled · Beef sirloin or flank steak, thinly sliced · Pickled mustard greens (dưa cải muối chua) · Garlic, minced

A faster version of Xôi Mặn, using pre-cooked or easily prepared toppings and a quicker steaming method for the rice, ideal for a weeknight meal.

Pre-cooked glutinous rice · Water · Pre-cooked shredded chicken · Smoked sausage (like kielbasa)

A classic Vietnamese savory sticky rice dish, featuring glutinous rice steamed with various toppings like Chinese sausage, shredded chicken, and a savory sauce, often garnished with fried shallots and cilantro.

Glutinous rice · Water · Dried shrimp · Chinese sausage (lap cheong)

An elevated version of Xôi Lạc, featuring the classic peanut sticky rice topped with crispy fried shallots and a drizzle of savory oil for added texture and depth of flavor.

Glutinous rice · Roasted peanuts · Water · Salt

A simplified version of Xôi Lạc, using pre-cooked or quick-cooking methods for the sticky rice to save time, while still delivering the essential peanut flavor.

Pre-cooked glutinous rice · Roasted peanuts, chopped · Water · Salt

A classic Vietnamese sticky rice dish featuring tender glutinous rice infused with the nutty flavor of roasted peanuts, often served as a breakfast or snack.

Glutinous rice · Roasted peanuts · Water · Salt

A creative twist on Xôi Khúc, this version replaces the traditional pork filling with a savory mix of chopped shrimp and rehydrated shiitake mushrooms, offering a different umami profile.

Glutinous rice flour · Dried shiitake mushrooms · Shrimp, peeled and deveined · Garlic, minced

A simplified version of Xôi Khúc, these bite-sized dumplings use pre-cooked ingredients and a slightly adjusted dough for a faster preparation time, perfect for a quick snack.

Glutinous rice flour · Pre-cooked mung bean paste · Ground pork · Green onion, finely chopped

A classic Vietnamese street food, Xôi Khúc features glutinous rice flour dough wrapped around a savory filling of seasoned ground pork and mung beans, then boiled until tender. It's a comforting and flavorful dish.

Glutinous rice flour · Mung beans (split, no skin) · Ground pork · Shallots

A fragrant variation of Xôi Đỗ Xanh, infused with the aromatic essence of pandan leaves, which imparts a subtle green hue and a delightful floral scent to the sticky rice and mung bean mixture.

Glutinous rice · Mung beans (split, no skin) · Coconut milk · Sugar

A simplified version of the classic Xôi Đỗ Xanh, using pre-cooked or canned mung beans and a quicker steaming method for a faster preparation time, ideal for a weeknight treat.

Glutinous rice · Canned or pre-cooked mashed mung beans · Coconut milk · Sugar

A classic Vietnamese dessert or breakfast dish featuring glutinous rice steamed with sweet, mashed mung beans, often topped with crispy fried shallots and a drizzle of coconut milk. This is the quintessential Xôi Đỗ Xanh.

Glutinous rice · Mung beans (split, no skin) · Coconut milk · Sugar

An elevated take on Xôi Xéo, this version incorporates additional savory toppings like seasoned ground pork and a soft-boiled egg, offering a richer and more complex flavor profile.

Glutinous rice · Mung beans (split, no skin) · Shallots · Ground pork

A faster version of Xôi Xéo, this recipe uses pre-cooked or canned mung beans and simplifies the shallot preparation for a quicker weeknight treat.

Pre-cooked glutinous rice (or quick-cook variety) · Canned or pre-cooked mung beans (unsalted) · Store-bought crispy fried shallots · Turmeric powder

A classic and beloved Vietnamese street food, Xôi Xéo features fragrant sticky rice steamed with turmeric, topped with a savory mung bean paste, crispy fried shallots, and a drizzle of seasoned oil. It's a delightful combination of textures and flavors.

Glutinous rice · Mung beans (split, no skin) · Shallots · Turmeric powder

A comforting and flavorful Vietnamese fish porridge, made with tender white fish, fragrant herbs, and a savory rice porridge base. This classic version emphasizes fresh ingredients and traditional preparation.

Jasmine rice · Water · White fish fillets (e.g., tilapia, basa, snakehead) · Ginger

A regional variation of Cháo Lòng from Central Vietnam, often characterized by a slightly clearer broth and a more pronounced use of turmeric and chili for color and heat. May include different types of offal or additions like blood pudding.

Jasmine rice · Pork liver · Pork heart · Pork blood pudding (tiết canh)