Xôi

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Traditional xôi cooker

Xôi (Vietnamese pronunciation: [soj]) is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.

Varieties[]

  • Xôi lá cẩm

  • Xôi gà (chicken xôi)

  • Xôi ngũ sắc (five-colour xôi)


Savory[]

Savory xôi are called xôi mặn in Vietnamese. They include the following varieties:

  • - made with corn and smashed cooked mung beans
  • - fried fish xôi
  • - deep-fried glutinous rice patty
  • - with chicken
  • - with mung bean filling with a coating of pandan leaves paste
  • [1] (northern Vietnamese name; called xôi đậu phộng or xôi đậu phụng in southern Vietnam) - made with peanuts
  • - cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken; a specialty of highland minority groups
  • or xôi lạp xường - served with Chinese sausage, meat floss and boiled quail egg
  • - served with pâté and hams
  • or xôi khoai mì - cooked with cassava
  • - subgum xôi
  • - served with thịt kho tàu (caramelized pork and eggs)
  • - served with fried eggs, caramelized eggs or omelette
  • - served with smashed mung beans, fried onions, and rousong
  • - served with siu mai

Sweet[]

Sweet xôi are called xôi ngọt in Vietnamese. They include the following varieties:

  • - made with corn, sugar, fried onions, and smashed cooked mung beans
  • - made with black urad beans
  • [2] - made with mung beans
  • - made with coconut
  • [3] - made with the aril and seeds of the gấc fruit
  • (also called xôi tím) - made with the magenta plant
    • Xôi lá cẩm đậu xanh - made with the magenta plant and mung beans
  • - made with pandan leaf extract for the green color and a distinctive pandan flavor
  • - cooked in a tube of bamboo of the genus Neohouzeaua and often served with sesame seeds and salt; a specialty of highland minority groups
  • - with boiled waxy maize, fried shallot and mung bean paste
  • - made with black glutinous rice
  • - 5-colored xôi: purple from the leaf extract of the magenta plant, green from pandan leaf, red from gấc fruit, yellow from mung beans, and the white color of natural glutinous rice
  • - made with silk worms
  • - made with durian
  • - hard cooked xôi with pandan leaves.
  • - the glutinous rice grains do not stick together in this type of xôi, as they are coated with ground peeled-and-boiled mung beans
  • - cooked with coconut juice
  • - made with coconut milk and fresh ripe mango; of Thai origin

See also[]

References[]

  1. ^ "Way to easily cook delicious xôi lạc" (in Vietnamese). Retrieved 4 March 2017.
  2. ^ Thanh Lê. "Tricks to simply make xôi đậu xanh by rice cooker" (in Vietnamese). Khỏe & Đẹp. Phunutoday.vn. Retrieved 4 March 2017.
  3. ^ "How to make delicious xôi gấc for New Year celebrations" (in Vietnamese). Retrieved 4 March 2017.


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