Xôi (Sticky Rice)

1. Xôi Mặn (Savory Sticky Rice):
    - Xôi Gà: Sticky rice topped with shredded chicken, fried shallots, and a drizzle of soy sauce. Often served with pickled vegetables on the side.
    - Xôi Lạp Xưởng: Sticky rice with Chinese sausage (lạp xưởng), mung beans, and fried shallots. The sausage adds a sweet and savory flavor that complements the rice.
    - Xôi Thịt Kho: Sticky rice served with caramelized pork (thịt kho), offering a rich and hearty meal.
2. Xôi Ngọt (Sweet Sticky Rice):
    - Xôi Xoài: Sticky rice with fresh mango slices, often served with a drizzle of coconut milk for a creamy and refreshing dessert.
    - Xôi Lá Dứa: Sticky rice flavored with pandan leaves (lá dứa), giving it a green color and a fragrant aroma. Typically served with sweetened coconut milk and toasted sesame seeds.
    - Xôi Đậu Phộng: Sticky rice mixed with peanuts and sweetened with sugar, offering a nutty and slightly sweet flavor.
3. Xôi Đậu (Sticky Rice with Beans):
    - Xôi Đậu Xanh: Sticky rice cooked with mung beans, creating a savory and slightly sweet dish. Often topped with fried shallots.
    - Xôi Đậu Đen: Sticky rice with black beans, providing a contrasting color and a hearty texture.
4. Xôi Bắp (Sticky Rice with Corn): Sticky rice cooked with sweet corn kernels, often sweetened with sugar and coconut milk. This version is both sweet and slightly savory.

1. Preparing the Sticky Rice: Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours, or overnight for best results.
2. Steaming the Rice: Drain the soaked rice and transfer it to a steamer basket lined with a damp cloth. Steam the rice over boiling water for about 20-30 minutes, or until the grains are tender and sticky.
3. Flavoring and Topping:
    - For savory Xôi, mix the steamed rice with cooked mung beans, shredded chicken, or Chinese sausage. Drizzle with soy sauce or fish sauce and top with fried shallots.
    - For sweet Xôi, mix the steamed rice with coconut milk, sugar, and any desired flavorings like pandan or mango. Garnish with toasted sesame seeds or peanuts.
4. Serving: Serve Xôi warm, either on its own or with a side of fresh herbs, pickled vegetables, or a dipping sauce.

Xôi is made from glutinous rice, which becomes sticky when cooked, allowing it to hold its shape and absorb flavors well. It is commonly enjoyed for breakfast, as a snack, or as a main meal. The versatility of Xôi lies in its ability to be paired with a wide variety of ingredients, making it a canvas for both sweet and savory creations.

Xôi, or sticky rice, is a versatile and beloved staple in Vietnamese cuisine. Known for its unique texture and ability to be paired with a variety of toppings and ingredients, Xôi can be enjoyed as a savory or sweet dish. At Vị Hanoi, we offer a range of authentic Xôi preparations that showcase the rich flavors and cultural heritage of Vietnam. Here’s an overview of the different types and preparations of Xôi, the traditional Vietnamese sticky rice.

Here are some popular variations of Xôi, each with its unique flavor profile and ingredients:

Creating Xôi involves several steps, but the process is straightforward and rewarding. Here is a basic method for preparing Xôi:

At Vị Hanoi, we are dedicated to bringing you the authentic flavors of Vietnamese cuisine. Our Xôi dishes are made with traditional ingredients and methods, ensuring a delicious and satisfying experience. Whether you prefer savory or sweet, there is a type of Xôi that will delight your taste buds.