Spoon Simple
Xoi Xeo
Turmeric sticky rice topped with mung bean paste, fried shallots, and pork floss. A beloved Hanoi street breakfast — chewy, savory, and golden.
Prep 20 min
Cook 45 min
Total 1h 5m
Serves 4
Ingredients
Step 1 — Cook sticky rice
- 2 cups glutinous rice (soaked overnight)
- 1 tsp turmeric
- 1 tsp salt
- 1 cup coconut milk
Step 2 — Mung bean topping
- 1 cup split mung beans (soaked)
- ½ tsp salt
- 2 tbsp sugar
- ¼ cup fried shallots
- 2 tbsp pork floss (optional)
- Scallion oil (mo hanh)
Instructions
- 1
Steam the rice
Drain rice. Toss with turmeric and salt. Steam 30–40 minutes, sprinkling with coconut milk halfway through, until tender and golden.
- 2
Cook mung beans
Steam mung beans until very soft. Mash with salt and sugar into a smooth paste.
- 3
Assemble
Mound sticky rice on plates. Top with mung bean paste, fried shallots, pork floss, and scallion oil. Serve warm.
Nutrition per serving: 380 cal · 10g protein · 68g carbs · 10g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
