National Dish Vietnam: Xoi (Recipe)
In this article
Discover Xoi, Vietnam’s beloved sticky rice dish that turns a humble bowl of grains into something genuinely special. Soft, fragrant and endlessly adaptable, it can lean sweet with mung beans and coconut milk or veer savoury with fried shallots and a pinch of salt. A staple at street stalls and family kitchens alike, it makes a wonderful breakfast and an equally welcome treat for festive occasions. Let’s bring a taste of Vietnam straight to your own kitchen.
About Xoi
Xoi is a traditional Vietnamese dish built around glutinous rice and a wonderful variety of toppings. Those toppings range from sweet additions such as mung beans and coconut through to hearty, savoury versions with meat and beans. Thanks to its simple preparation and remarkable flexibility, Xoi is a much-loved breakfast dish served both at street stalls and at home. Let’s dive into the world of Xoi and discover how to put this tasty meal together.
Ingredients (serves 1–2)
- 200g glutinous (sticky) rice
- 100g mung beans
- 100ml coconut milk
- 1 tsp salt
- 1 tsp sugar
- 1 pandan leaf (optional)
Shopping for the ingredients
The ingredients for Xoi are often available in Asian supermarkets or well-stocked grocery shops. Be sure to use proper glutinous rice, as ordinary rice will not reach the same wonderfully chewy consistency. The mung beans should ideally be hulled and split. Coconut milk is usually sold in tins, and if you fancy them, pandan leaves can often be found in the freezer section — the same fragrant leaf that lends its perfume to Xoi Dua.
Preparing the dish
Preparing Xoi begins with soaking the glutinous rice and the mung beans. For the best results, soak both the rice and the beans overnight, or for at least 4 hours, in plenty of water. Rinsing the rice thoroughly before soaking helps wash away excess starch. The same goes for the mung beans, which improves both their flavour and their texture once cooked.
Step-by-step instructions
- Drain the soaked glutinous rice and mung beans, then steam them separately.
- Place the rice in a steamer basket with a teaspoon of salt and steam for about 25–30 minutes.
- Steam the mung beans until soft, then mash them with a fork or work them into a smooth paste.
- Warm the coconut milk with the sugar and pour it over the steamed rice, mixing well.
- If you like, steam a pandan leaf alongside the rice for an extra layer of fragrance.
- Combine the rice with the mung beans, or arrange them in layers, and serve with a little more sugar or your favourite toppings.
Gluten-free / lactose-free version
Happily, Xoi is naturally gluten-free and lactose-free as long as the ingredients are pure. Glutinous rice, mung beans and coconut milk contain neither gluten nor lactose. Do take care, however, to avoid any sauces or marinades that might sneak these in. That way, anyone with a gluten or lactose intolerance can enjoy Xoi without a second thought.
Tips for vegans and vegetarians
The recipe for Xoi is already vegetarian and easy to make fully vegan, since coconut milk stands in for any dairy. Just make sure every ingredient you use is plant-based. Traditionally you can also add tempeh, tofu or peanuts as toppings to bring in extra protein and flavour. That way Xoi stays not only delicious but properly plant-based too.
More tips and tricks
To deepen the flavour of Xoi, let the steamed rice rest for a little while so the aromas have time to settle in. For an even more fragrant result, steam the rice together with a pandan leaf. Experiment with different combinations of sweet and savoury toppings to find your own favourite version. And if you ever run out of mung beans, you can simply swap in red beans instead.
Adapting the recipe to your taste
The beauty of Xoi is how easily it bends to personal preference. If you like it sweeter, just add more sugar or fold in some sweetened desiccated coconut. For a savoury take, finish the rice with fried shallots and a little salt. You can also scatter over different nuts or seeds for extra texture and bite — a few toasted peanuts work especially well.
Ingredient substitutions
If one of the main ingredients is hard to find, there are several good alternatives. In place of glutinous rice you could use short-grain rice, which has a similar consistency. When mung beans are unavailable, red beans or black beans make a fine substitute. The pandan leaves are optional, but you can mimic their aroma with a few drops of vanilla extract if you prefer.
Drink pairing ideas
Light, refreshing drinks suit Xoi best. A Vietnamese iced tea or some lime water works beautifully to balance its gentle flavours. For something warming, ginger tea is a lovely choice that also helps the digestion. If you have a sweet tooth, try it with a traditional Vietnamese coffee with condensed milk or a coconut shake — much like the indulgent egg coffee in Ca Phe Trung.
Serving and presentation ideas
Presentation can really lift the whole Xoi experience. Serve it on banana leaves or in pretty bowls for an authentic feel. Decorate the dish to taste with sesame seeds, desiccated coconut or thin slivers of mango. A few drops of coconut milk over the finished rice add an inviting sheen and round out the flavour.
A bit of history
Xoi has a long tradition in Vietnamese cuisine and features often at celebrations and memorial ceremonies. The sticky rice symbolises togetherness and a sense of community within Vietnamese culture. Depending on the region and the occasion, the ingredients and variations of Xoi can differ greatly. It’s a fine reminder of how closely food and culture are bound together, and of how traditions live on in everyday life.
More recipe ideas
Summary: Xoi
Xoi is a versatile and delicious dish that can be enjoyed both sweet and savoury. With its simple ingredients and endless room for adaptation, it suits beginners and seasoned cooks alike. Enjoy Xoi as a breakfast, a dessert or a hearty snack, and let the variety of Vietnamese cooking inspire you. Give it a go and experience the unique taste of this traditional dish.
