Xoi Xeo — Hanoi Mung Bean Sticky Rice with Crispy Shallots

⏱ 75 min · Serves 4

Hanoi's most beloved breakfast: glossy turmeric-yellow sticky rice, shaved ribbons of savoury mung bean paste, a slick of golden shallot oil and a shower of crisp fried shallots. Humble, deeply satisfying and worth the overnight soak.

Per serving: 610 kcal · 13.5g protein · 95.0g carbs · 19.0g fat

Ingredients

• 400g glutinous (sticky) rice
• 150g split hulled mung beans
• 1 tsp ground turmeric
• 1½ tsp fine salt, plus a pinch
• 6 banana shallots (about 250g), very thinly sliced
• 150ml neutral oil (rice bran or sunflower)
• 1 tsp caster sugar
• 1 tbsp toasted sesame seeds (optional)
• Water, for soaking

Method

1. The night before, soak the sticky rice in plenty of cold water with 1 tsp salt and the turmeric. Separately soak the mung beans in cold water. Soak both for 6–8 hours.
2. Drain the mung beans, put in a small pan with water to just cover and a pinch of salt. Simmer 15–20 minutes until completely soft and the water has gone. Mash while hot into a smooth, stiff paste with the sugar and ½ tsp salt.
3. While still warm, wrap the mung bean paste in cling film and roll into a tight cylinder about 5cm thick. Chill so it firms up.
4. Drain the rice well (it will be vividly yellow). Spread in a steamer lined with muslin or a perforated steamer tray and steam over rapidly boiling water for 25 minutes.
5. Meanwhile, fry the shallots: put the slices in a cold wok with the oil, bring up to a gentle sizzle over medium heat and fry 12–15 minutes, stirring, until evenly golden. Lift out with a slotted spoon onto kitchen paper — they crisp as they cool. Reserve the fragrant shallot oil.
6. After 25 minutes, drizzle 2 tbsp of the shallot oil over the rice, fluff gently with a fork or chopsticks, and steam a further 10 minutes until each grain is tender and glossy.
7. Pack the hot rice into a small bowl and turn out onto each plate to give a neat mound.
8. Using a sharp knife or vegetable peeler, shave thin curls of the chilled mung bean paste over the rice. Drizzle with a little more shallot oil, pile on the crispy shallots and scatter with sesame seeds. Eat warm.