Entree: Vietnam – Hanoi – Xôi Xéo (Savory Hanoi-style sticky rice topped with seasoned mashed mung bean, fried shallots, scallion oil, and pork floss)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 15 min

Total 1 hr 25 min

Ingredients

- 2 cups (380 g) glutinous (sticky) rice, soaked 3–4 hours
- 1 cup (200 g) split yellow mung beans, skinless
- 2 tbsp (30 ml) vegetable oil or rendered pork fat
- 6 oz (170 g) pork floss (ruốc)
- 1/2 cup (60 g) fried shallots (store-bought or homemade)
- 3 scallions, thinly sliced (approx. 1.5 oz / 45 g)
- 1 tsp (5 g) salt, divided
- 1 tsp (4 g) sugar
- 1 tbsp (15 ml) fish sauce (optional, for mung bean seasoning)
- 2–3 banana leaves or parchment squares for serving (optional)

Instructions

1. Rinse the soaked glutinous rice until water runs clear, drain, then steam in a bamboo or metal steamer over boiling water for 25–30 minutes until tender; set aside and keep warm.
2. Rinse mung beans, cover with water, and simmer 15–20 minutes until very soft; drain thoroughly.
3. In a bowl, mash the cooked mung beans with 1/2 tsp (2.5 g) salt, 1 tsp (4 g) sugar, and 1 tbsp (15 ml) fish sauce if using, until a smooth spreadable paste forms.
4. Heat 2 tbsp (30 ml) oil or rendered fat in a small pan, add sliced scallions and briefly cook until fragrant but still bright green to make scallion oil; remove from heat.
5. To assemble, spread half the steamed sticky rice on a serving plate or banana leaf, top evenly with the mashed mung bean paste, then cover with the remaining sticky rice.
6. Sprinkle the surface with pork floss, fried shallots, and drizzle with the scallion oil; serve hot, mixing together before eating.