Breakfast · 50 min · vietnamese

Xoi Xeo

This is the kind of Vietnamese breakfast you’ll make on repeat — glutinous sticky rice and ground turmeric, 50 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Glutinous sticky rice
• 1.5 tsp Ground turmeric
• 3/4 cup Split hulled mung beans
• 1/4 cup Coconut milk
• 1 tsp Salt
• 1/2 cup Fried shallots
• 1 tbsp Toasted sesame seeds
• 1 tbsp Sugar
• 1 tbsp Neutral oil

Steps

1. Soak the sticky rice overnight in water tinted with the turmeric. The grains drink up the golden color without taking on any turmeric flavor, which surprises everyone the first time.
2. Drain the rice and steam in a cloth-lined steamer for 25 minutes, flipping once, until translucent and chewy.
3. Steam the mung beans with a pinch of salt for 20 minutes until completely soft, then mash while hot until smooth. Form into a firm ball; it slices cleanly once cooled slightly.
4. Fluff the golden rice into bowls and drizzle lightly with coconut milk.
5. Slice thin shavings of the mung bean ball over each portion, the classic presentation that gives the dish its name.
6. Crown with fried shallots and sesame seeds, and pass sugar at the table for those who like it sweet. Serve hot, when the contrast between sticky rice and crumbly bean is at its best.

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