Xoi Xeo (Mung Bean Sticky Rice)

A traditional breakfast meal for Hanoians is Xoi Xeo (mung bean sticky rice). Protein, fiber, vitamins, and minerals are all important components of a balanced meal. Today, however, due to a hectic lifestyle and harsh weather, the habit of rising early to cook at home is no longer practiced. Due to the limited amount of time available for breakfast, sticky rice is one of the most popular dishes. Let's learn more about this intriguing meal. 




Xoi Xeo's overview

Xoi Xeo is a traditional Vietnamese breakfast meal. Xoi Xeo is also a fantastic snack for kids at any time. Glutinous or sweet rice is used to make it. Steamed Xoi Xeo is usually served with a variety of beans. It was then garnished with shredded coconut, chopped peanuts, and fried onions for a sweet and savory flavor.




Xoi Xeo's ingredients and processing suggestions

Prepared ingredients include: 1 cup dry roasted peanuts, 3 Tbsp roasted sesame seeds, 3 Tbsp sugar, 1 tsp salt, 3/4 cup peeled split mung beans, 1/2 cup glutinous/sweet rice, 1/2 tsp salt, 1/4 cup water, onions, etc.

Green beans should be washed until the water is clear (about 4 times). Soak the beans in water for two hours. Sticky rice should be washed until the water is clear (about 3 times). 1 hour of rice soaking. Drain both the green beans and the glutinous rice into a separate bowl. Steam the green beans in a saucepan. After 15–20 minutes of steaming the beans, place the beans in a blender or pestle once they have been cooked. The onion has been peeled and thinly sliced. Before frying for several hours, chop the onions.




There's no doubt that Xoi Xeo is delicious and simple to prepare. This dish, on the other hand, takes a long time to prepare. You'll have to start working as soon as you choose sticky rice and green beans. The cook must select a high-quality sticky yellow blossom. Then take it up, soak it for about 5 hours in warm water, season it with salt, put it in the saucepan, and cook it. Onions are cut, sun-dried, and fried in a pan of lard. The fat from the chicken is cooked and then poured into a bowl. On the other hand, the sticky rice and mung beans only need to be warmed in the microwave for approximately a minute.

Leading Cha Ca restaurants in Hanoi:

Xoi Cat Lam – 24B Duong Thanh street, Hoan Kiem district, Hanoi
Ngon Restaurant – 18 Phan Boi Chau street, Hoan Kiem district, Hanoi

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