Xoi Xeo - Sticky Rice with Mung Beans & Fried Shallots

Xoi Xeo – Sticky Rice with Mung Beans & Fried Shallots

Recipes

My last eat-venture in Hanoi was a very rewarding and inspiring experience. When I came home, I couldn’t wait to kick off my cooking experiments. Wanted to recreate those lovely Viet dishes I had while the tastes and flavours were still fresh in the mind.

One of the dishes that left a deep impression on me was this sticky rice dish that I had at Xoi Yen. And it isn’t an overstatement to say this is the best savoury sticky rice dish I’ve ever had. It wasn’t something complicated but every element had its own plus point and the best thing was, all the flavours went really well together.

This was the Xoi Xeo that I made which was basically sticky rice (coloured yellow with turmeric) topped with mung bean paste and fried shallots. The original Xoi Xeo that I had in Vietnam was flavoured with pork lard oil but that would make this too unhealthy so I used shallot oil instead which tasted as good if not better.

I deep-fried hard-boiled eggs and stir-fried chicken with mushrooms and black fungus to create the same toppings as what I had at Xoi Yen. And this was how it looked like.

The shallot oil was extremely fragrant and it really boosted the flavour of the mung bean paste. Super satisfying. I don’t think I can find this dish anywhere in a Vietnamese restaurant here in Singapore so I’m really glad to be able to recreate the same taste at home.

A bit more work for this recipe but it’s not difficult at all. If you want to have a taste of many Hanoians’ favourite breakfast food, this is it.

Xoi Xeo Recipe

2 cup glutinous rice, cooked with 450ml water, 1/4 tsp turmeric powder, 1/2 tsp salt
250g split mung beans, soaked overnight & steamed on high heat for 20 minutes
120ml water (adjust amount accordingly)
salt
160g shallots, peeled & finely sliced
4 hardboiled eggs
1/2 cup sunflower oil for frying shallots + extra for frying eggs

For the chicken:

300g boneless & skinless chicken leg, sliced
40g dried shiitake mushrooms, soaked in hot water, sliced
20g dried black fungus, soaked in hot water, sliced
pinch of salt
pinch of sugar
1 tbsp oyster sauce
2 tbsp water

Heat 1/2 cup oil in pan and fry the shallots.

As the shallots are starting to brown (about 7-8 minutes later), season with a pinch of salt.

Turn off heat once the shallots are all golden brown and crispy.

Using a slotted spoon, transfer the crispy shallots onto kitchen towels to absorb excess grease. Reserve the shallot oil for the mung beans.

Heat 1″ oil in saucepan and fry the eggs till they turn golden brown all around. Transfer onto kitchen towels to absorb excess grease.

In a food processor, combine the mung beans, shallot oil and a pinch of salt. Add water gradually and process till you get a smooth paste.

Using the same pan for frying shallots, stir fry the chicken till meat is no longer pink. Season with salt.

Add mushrooms and fungus. Season with salt & sugar and stir fry thoroughly.

Add oyster sauce and water. Stir fry till well combined.

To assemble the xoi xeo, scoop the cooked glutinous rice onto a bowl followed by the mung bean paste. Top off with crispy shallots.

Serve the xoi xeo with the fried egg and chicken-mushroom stir fry on the side.

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2 Comments

Wong says:

7 April 2019 at 5:57 pm

Hi how do u cook the mung bean? Do u cooked first and put in food processor

Reply
- Spring Tomorrow says:
  
  7 April 2019 at 8:18 pm
  
  Hi, you can refer to my comment on the ingredients list. The mung beans were soaked overnight & then steamed on high heat for 20 minutes before going into the food processor with the shallot oil, salt and water. 🙂
  
  Reply