Xôi

Xôi is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients. Although it is often served as a dessert, in many mountainous areas in Vietnam, like the indigenous hill tribe peoples of the Central Highlands and Hoàng Liên Sơn mountains in northern Vietnam, people eat xôi as a main dish. Xôi is a common on-the-go breakfast item, and a popular snack nationwide.

Xôi lá cẩm  Xôi gà  Xôi ngũ sắc  Traditional xôi cooker

Varieties

Sweet

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

• Xôi bắp - made with corn, sugar, fried onions, and smashed cooked mung beans
• Xôi đậu đen - made with black urad beans
• Xôi đậu phộng (southern Vietnamese name, also spelled xôi đậu phụng; called xôi lạc in northern Vietnam) - made with peanuts
• Xôi đậu xanh - made with mung beans
• Xôi dừa - made with coconut
• Xôi gấc - made with the aril and seeds of the gấc fruit
• Xôi khoai mì - made with cassava
• Xôi lá cẩm (also called xôi tím) - made with the magenta plant
  • Xôi lá cẩm đậu xanh - made with the magenta plant and mung beans
• Xôi lá dứa - made with pandan leaf extract for the green color and a distinctive pandan flavor
• Xôi lam - cooked in a tube of bamboo of the genus Neohouzeaua and often served with sesame seeds and salt; a specialty of highland minority groups
• Xôi lúa - with boiled waxy maize, fried shallot and mung bean paste
• Xôi nếp than - made with black glutinous rice
• Xôi ngũ sắc - 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
• Xôi nhộng - made with silk worms
• Xôi sầu riêng - made with durian
• Xôi vị - hard cooked xôi with pandan leaves.
• Xôi vò - the glutinous rice grains do not stick together in this type of xôi, as they are coated with ground peeled-and-boiled mung beans
• Xôi xiêm - cooked with coconut juice
• Xôi xoài - made with coconut milk and fresh ripe mango; of Thai origin

Savory

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

• Xôi cá- fried fish xôi
• Xôi chiên phồng - deep-fried glutinous rice patty
• Xôi gà - with chicken
• Xôi khúc - with mung bean filling with a coating of pandan leaves paste
• Xôi lam - cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken; a specialty of highland minority groups
• Xôi lạp xưởng or xôi lạp xường - made with Chinese sausage, meat floss and boiled quail egg
• Xôi thập cẩm - subgum xôi
  • Xôi thập cẩm chiên - fried subgum xôi
• Xôi xíu mại - similar to the Cantonese siu mai

See also

• Chè xôi nước