Xoi is the foundation of the traditional Vietnamese dish known as xôi mn, which is then topped with a wide variety of ingredients. Xôi literally translates to "sticky rice," and mn means "salty." Although it is available at any time of day, breakfast is traditionally the meal at which it is served and the time of day in which it is sold.

Xoi is the foundation of all of the various varieties of xôi mn, which are distinguished from one another according to the toppings that are used.

Why do people like Xoi

Xoi being enjoyed


My all-time favourite sticky rice dish is either this one or Xôi Bp, which is sticky rice with hominy or corn. It's a toss-up between the two.

If you follow the instructions for this recipe correctly, the sticky rice should have a brownish hue to it from the soy sauce. The best part is that making it yourself gives you the opportunity to go the extra mile. To give this recipe that extra something special, add some coconut milk.

The addition of Chinese sausage that has been lightly caramelised makes the sticky rice sweeter. Cha lua makes it a Viet recipe. The shrimp contributes the necessary umami to bring the dish to a balanced state. This dish, which is topped with shallots that have been caramelised to perfection and are perfectly crisp, is to me what a deluxe burger is to Americans, but it's in my wheelhouse!


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Ingredients that go into Xoi

  • 360 grams glutinous rice (2 cups)
  • 30 grams soy sauce
  • (2 tbsps)
  • 45 grams coconut milk (¼ cup)
  • 3 chinese sausage
  • 454 grams cha lua (Vietnamese ham) (1 lb)
  • 60 grams dried shrimp (⅓ cup)
  • 1 tsp ground black pepper
  • Accompaniments
  • 23 grams green onion, chopped, green parts only (8 stalks or ¼ cup chopped)
  • 45 grams neutral flavored oil
  • ¼ cup fried shallots

How to cook Xoi

  1. Get the rice ready.
  2. Rinse glutinous rice until it runs clear. Rice that has been cleaned, some soy sauce, and enough water to cover it should be placed in a bowl. To ensure that the soy sauce is distributed evenly, give it a gentle stir. Soak the grains in water for at least 8 hours, preferably overnight.
  3. Drain the rice that has been soaking. Rinse 2-3 times. Please allow the liquid to drain for twenty minutes.
  4. While the rice is draining, wash the dried shrimp and soak them in warm water for the remaining time. Cut the cha lua into matchsticks that are 14 inch long using a julienne peeler. Set aside.
  5. Put the Chinese sausage in a pan that's not too deep and cover it with water. Bring the liquid to a boil. Let the water dry up completely before continuing. After the water has been absorbed, turn the heat down to low and let the Chinese sausage brown on its own in the pan. rotating when the caramelization is just beginning. Take the food out of the pan and put it to the side.
  6. The shrimp need to be drained. Put the green onion and oil in a container that can go in the microwave. Bring to a boil for about 15–20 seconds. Take the onion out of the microwave when it has just reached the desired temperature and is bright green. * Set aside.
  7. Get the pot ready for the steaming process. Put between a third and a half of the water in the pot. Bring the liquid to a boil. After it has reached a boil, reduce the heat to a simmer.
  8. Prepare the Chinese sausage by slicing it very thinly. Add 15 grammes (or 1 tablespoon) of the scallion oil (you will only be using the oil) to the pan (that the sausage was cooked in) and set the heat to medium.
  9. After the pan has been heated, add the shrimp and sauté for three to four minutes, followed by the cha lua, Chinese sausage, and ground pepper. Cooking should be continued for an additional three to four minutes. After it is finished, remove the pan from the heat and put it to the side.
  10. Get the basket for the steamer ready. Cheesecloth, parchment paper, or a banana leaf can be used as a layer below it if it has large holes. Place the prepared steamer basket on top of the rice that has been drained.
  11. Put the steamer tray into the pot with the water that is already simmering and cover it with the lid that fits the pot.
  12. Allow the mixture to steam for twenty-five minutes. Pour in 45 grammes of coconut milk, which is equivalent to a quarter of a cup when using imperial measurement. Continue to give the rice the opportunity to soak up the milk for another 15 minutes. After adding the meat and shrimp mixture to the rice, continue steaming for another 5 minutes or until the rice has reached the desired degree of tenderness.
  13. Take the food away from the heat and set it down on a plate. To finish, drizzle with scallion oil and sprinkle with fried shallots.
  14. Enjoy!

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What can Xoi be served together with

Xoi served


When freshly prepared, this tastes the best. It can be kept in the refrigerator, and then steamed when it needs to be reheated. Be sure to wait until you are ready to eat before adding the scallion oil and the shallots to the dish.

The oil made from scallions can be stored in the refrigerator. If it gets solid, you might need to put it in the microwave for ten to fifteen seconds. Shallots that have been fried should be able to be stored at room temperature for several days.

Other popular Vietnamese food

Besides Xoi, there are other Vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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