Xôi vò, or Vietnamese mung bean sticky rice, is a beloved street food and breakfast staple in Vietnam. Its vibrant green hue and subtly sweet flavor, derived from the mung beans, make it a visually appealing and deliciously comforting dish. The texture is incredibly satisfying – soft, sticky rice perfectly complemented by the slightly firm mung beans. This traditional treat is surprisingly easy to make at home, offering a delicious taste of Vietnamese culture without the need for specialized ingredients or techniques.
Beyond its simple elegance, xôi vò offers a delightful versatility. It can be enjoyed on its own, paired with savory additions like grilled pork or shredded chicken, or sweetened with coconut milk and fresh fruit. Ready to experience the magic of this simple yet extraordinary dish? Let's dive into the step-by-step process of making your own perfectly cooked Xôi vò.
Tools Needed
- Steamer
- Food processor
- Large bowl
Ingredients
- Rice
- Mung Beans
- Salt: ½ teaspoon
- Vegetable Oil: 2 tablespoons
- Sugar: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Mung Beans and Rice
- Soak rice and mung beans in water for at least 3 hours, or preferably overnight.
- Drain the rice and mung beans completely until the kernels are dry.
- Steam the mung beans over high heat for 15-20 minutes, until cooked but still holding their shape (you should be able to easily smash one between your fingers).
- Add the steamed mung beans to a food processor and grind until powdery.
Step 2. First Steam and Combine
- In a large bowl, combine the rice, half of the ground mung beans, salt, and vegetable oil. Mix thoroughly.
- Steam the rice mixture over high heat for 30 minutes, fluffing the rice halfway through to ensure even cooking. Wipe the steamer lid to prevent water droplets from falling onto the rice.
Step 3. Mix and Final Steam
- Transfer the steamed rice to a parchment paper-lined surface, spread it out, and add the remaining ground mung beans and sugar.
- Mix everything together gently.
- Steam for another 10 minutes.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Serve with various Vietnamese dishes, such as Vietnamese pot roll, or as a sweet dessert with mung bean pudding.
Nutrition
- N/A
FAQs
1. Can I use other types of beans instead of mung beans?
While mung beans are traditional, you can experiment with other beans like black-eyed peas or adzuki beans, but the color and flavor will differ.
2. My sticky rice isn't sticky enough. What went wrong?
Make sure you're using glutinous rice (sweet rice), soak it sufficiently, and steam it until fully cooked and tender. Insufficient soaking or steaming is the most common cause.
3. How can I store leftover Xôi vò?
Store leftover Xôi vò in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or steamer before serving.
Making Xôi vò is a rewarding experience, bringing a taste of Vietnam to your kitchen. With its vibrant color, delightful texture, and simple preparation, this dish is perfect for any occasion, from a quick breakfast to a special gathering. Enjoy the delicious results of your culinary journey into Vietnamese cuisine!