Among different kinds of sticky rice, Xoi xeo requires a sophisticate processing. The cook chooses sticky rice having long and even grains, carefully rinse and soak the rice in turmeric water to dye it saffron. The rice is then drained, mixed with some salt and cooked in a steamer. Mung bean is soaked in water, splitted and peeled off, then brought to steam. When it is all cooked, pour into a mortar and finely grind. People form ground mung bean into small balls. Dried shallots are sliced, then fried in a pan until it turns golden brown. Cooked sticky rice is kept in bamboo baskets lined with straw or dried banana leaves. Sellers often ladle the rice into a lotus leaf, cover it with thin layers of grinded mung beans, sprinkle a little fat liquid, dried shallots and salted shredded pork then wrap it up and we have a pack of sticky rice ready to be sold.

Well-cooked sticky rice has grossy yellow grains, fine mung bean layers, crispy fried shallot and subtle aroma of fresh lotus leaves. Try a spoon of rice, we can enjoy buttery taste of mung beans, tender sticky rice blend with greasy taste of shallot fat liquid.

Xoi xeo is always a favourite dish, especially in cold winter days. In some suburban villages as Phu Thuong, Tan Mai, Tuong Mai, selling mung bean coated sticky rice becomes the traditional trade of people.

Recommended places: Xoi Yen - 35B Nguyen Huu Huan Str., Hoan Kiem Dist.

Source: Hanoi’s cuisine - Hanoi City Tourism Department