Xôi, Vietnamese sticky rice
Glutinous rice steamed until tender, topped with shredded chicken, crispy fried shallots, and crushed peanuts. Eaten from bags on Hanoi streets every morning, or slowly at home.
Xôi (pronounced "soy") is Vietnam's most iconic breakfast, steamed sticky rice with savoury or sweet toppings, sold from street carts every morning across Hanoi and Saigon. Each bowl is heaped with rice, then topped with shredded chicken, fried shallots, crushed peanuts, and a sprinkle of salt and sesame oil. The combination of textures is the magic: tender rice, crispy shallots, crunchy peanuts. Eaten with chopsticks or a small spoon, while standing at the curb. Vendors wrap it in banana leaves to go. The home version takes longer (the rice needs at least 4 hours of soaking), but everything else is fast. Make a big batch, eat it all week.
Method
Steam the rice.
Drain the soaked rice and season with salt. Steam over boiling water for 20–25 minutes until each grain is translucent and tender throughout but still holds its shape. The grains should stick to each other when pressed.
Fry the shallots.
Heat oil in a small pan over medium heat. Add the sliced shallots and fry for 5–7 minutes, stirring often, until deep golden and beginning to crisp. Watch carefully — they go from golden to burnt in seconds. Remove with a slotted spoon and drain on paper.
Season the rice.
While the rice is still hot, drizzle over the sesame oil and a tablespoon of fish sauce. Toss gently with a fork to distribute.
Assemble.
Pack the rice into warm bowls. Top with shredded chicken. Scatter the crispy shallots and crushed peanuts generously. Finish with cilantro and green onion. Add a drizzle more fish sauce to taste.
Frequently asked questions
- What is glutinous rice?
- Also called sticky rice, sweet rice, or sushi rice (different from regular short-grain). Looks white and opaque when raw, sticks together when cooked. Buy from Asian groceries, labeled "glutinous rice" or "sweet rice."
- Can I use a regular pot instead of a steamer?
- Yes, bring 2cm of water to a boil in a wide pot, place the soaked rice on a heatproof plate inside a steamer basket or colander, cover, steam 25 minutes. Avoid boiling sticky rice directly, it turns gummy.
- Why does the rice need to soak so long?
- Sticky rice has a hard outer layer that needs time to absorb water. Without soaking, the rice cooks unevenly, the outside is done but the inside stays raw. 4 hours is minimum; overnight is better.
- Can I make xôi vegetarian?
- Yes, substitute chicken with fried tofu, sautéed mushrooms, or a fried egg on top. Keep the peanuts and fried shallots; they are the texture stars.
- Sweet xôi vs savory xôi, what's the difference?
- Same base. Sweet xôi (xôi ngọt) is topped with mung bean paste, coconut, sugar, or fruit. Savory xôi (xôi mặn) is topped with chicken, dried shrimp, or pork floss. Both are breakfast.
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