Recipes / Breakfast / Xôi, Vietnamese sticky rice

Xôi, Vietnamese sticky rice

Name: Xôi, Vietnamese sticky rice
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnam
Ingredients: 300 g glutinous (sticky) rice, soaked in cold water for 4+ hours; 1 pinch salt; 150 g cooked chicken breast, shredded; 3 shallots, thinly sliced; 3 tbsp neutral oil (for frying shallots); 3 tbsp salted roasted peanuts, roughly crushed; 2 tbsp fish sauce; 4 tbsp fresh cilantro and green onion, sliced; 1 tsp sesame oil

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.

Published May 24, 2026 · 4 min read · Braffess Kitchen

Prep

9 min

Cook

21 min

Serves

Level

Easy

Xôi, Vietnamese sticky rice - Vietnam breakfast recipe

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.

Note. The long soak is not optional — unsoaked glutinous rice takes twice as long and cooks unevenly.

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.

Rate this recipe

Join the Club to rate →