Xôi xéo

Name: Xôi xéo
Total time: 8 h
Yield: 4
Cuisine: Vietnamese
Ingredients: 500 g Glutinous rice, soaked 6 to 8 hours; 250 g Split mung beans, soaked 4 hours; 1.5 tsp Turmeric powder; 8 Shallots, sliced thin; 150 ml Cooking oil; 2 tsp Salt; 4 sheets Banana leaves, to serve

Sticky rice steamed yellow with turmeric, under a shaved dome of mung bean paste, fried shallots and a spoon of their oil — Hanoi's breakfast, handed over wrapped in a banana leaf and eaten walking.

Nguồn

Công thức của Hanoi kitchens and street stalls · 🏺 Truyền thống · Northern Vietnamese cooking — Hanoi households and the pavement stalls of the Old Quarter

Hanoi · sticky rice breakfast — An ownerless traditional dish, so no cook is credited. The cited article confirms xôi as a traditional Vietnamese dish of sticky rice; xôi xéo is the turmeric-and-mung-bean version described here. Quantities, the steam-not-boil rule and the shallot-frying warning are this book's own.

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Các bước

Drain the rice, toss it with the turmeric and 1 tsp salt, and steam over boiling water for 35 minutes.
💡 Steam it, never boil it. Boiled glutinous rice turns to porridge, and xôi has to hold its grain enough to be picked up in a leaf.
Steam the mung beans 20 minutes, then pound them hot with the rest of the salt into a smooth, stiff paste.
Roll the bean paste into a tight ball or log and let it cool until firm.
Fry the shallots in the oil over low heat until golden and crisp, 12 minutes. Keep the oil.
💡 Low and slow, and lift them out while they are one shade paler than you want. They keep browning off the heat and go bitter in seconds.
Shave the bean paste over the rice in thin sheets with a knife — this is what xéo means.
Spoon the shallot oil over, scatter the fried shallots, and serve in banana leaf.

💡 Mẹo

Xéo describes the shaving, not an ingredient. A stall with no bean log to shave from is selling something else.
The oil is not optional. Rice, bean and shallot are all dry — the shallot oil is what binds a mouthful together.