Breakfast · 45 min · vietnamese

Xoi Man

A Vietnamese breakfast built around glutinous sticky rice and split hulled mung beans — on the table in 45 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Glutinous sticky rice
• 1/2 cup Split hulled mung beans
• 2 links Chinese sausage
• 1/4 cup Dried shrimp
• 1/2 cup Fried shallots
• 4 Scallions
• 3 tbsp Neutral oil
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Sugar

Steps

1. Soak the sticky rice in plenty of cold water overnight, at least 8 hours. This soak is non-negotiable; unsoaked sticky rice steams up hard and chalky in the center.
2. Drain the rice and steam it in a cheesecloth-lined steamer over boiling water for 25 minutes, flipping the bundle once halfway, until every grain is translucent and chewy.
3. Steam the mung beans 20 minutes until fluffy, then mash coarsely with a pinch of salt.
4. Crisp the sliced sausage in a dry pan until the edges curl. Soak the dried shrimp 10 minutes, mince, and fry until fragrant and golden.
5. Sizzle the scallions in hot oil for 30 seconds to make scallion oil.
6. Fluff the hot rice into bowls and top with a scoop of mung beans, sausage, shrimp, and a snowfall of fried shallots.
7. Drizzle with soy sauce, sesame oil, and scallion oil. Eat hot, when the rice is at its stickiest and most comforting.

Build my plan — free

← All recipes