Xôi Xéo (Vietnamese Sticky Rice with Mung Bean and Fried Shallots)
Món truyền thống · Vietnamese
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.
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Nguyên liệu
- Glutinous rice500g
- Mung beans (split, no skin)150g
- Shallots200g
- Turmeric powder1 tsp
- Vegetable oil100ml
- Salt1 tsp
- Wateras needed
- Sugar1 tsp
Các bước
- 1
Rinse glutinous rice thoroughly and soak in water for at least 4 hours or overnight. Drain well.
- 2
Rinse split mung beans and soak in water for 1 hour. Drain well.
- 3
Steam the soaked glutinous rice with turmeric powder and 1 tsp salt until fully cooked and fragrant (about 30-40 minutes).
- 4
While rice is steaming, steam the soaked mung beans until very soft. Mash them into a paste with 1 tsp sugar and a pinch of salt. Set aside.
- 5
Thinly slice shallots. Heat vegetable oil in a pan over medium heat. Fry shallots until golden brown and crispy. Drain on paper towels. Reserve the shallot-infused oil.
- 6
To serve, scoop a portion of the steamed sticky rice into a bowl. Top with a generous spoonful of the mung bean paste. Sprinkle liberally with crispy fried shallots. Drizzle with some of the reserved shallot oil.
