Vietnamese Turmeric Sticky Rice with Mung Bean
Golden glutinous rice steamed with turmeric, topped with mashed mung bean, crisp fried shallots and a spoonful of sesame salt. One serving is about 320 g.
Xoi xeo is Hanoi's classic street breakfast, sold from baskets at dawn by vendors who steam the golden rice in huge pots. The name describes the method: the cooked mung bean is 'xeo' — sliced and mashed into a crumbly topping. It has been a cheap, filling start to the working day in northern Vietnam for generations.
Pairs well with: Pickled cucumber, a boiled egg & hot green tea
Provenance
Vietnam
Hanoi Breakfast Classic
East & South Asia
Time Dedication
1h 10m
20m prep • 50m cook
Batch Yield
4 Servings
588 kcal per serving
1 serving ≈ 320 g
Technical Skill
Intermediate
Intermediate (Steaming)
Meal Timing & Digestive Fit
Breakfast
Prime Morning Fit
Lunch
Inappropriate
Dinner
Inappropriate
Snack & Tea
Inappropriate
Hanoi Breakfast Classic
Photo: Viethavvh, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Low — about $1–2 per serving at home (USD)
A good xoi xeo is judged by its contrast: soft golden rice, crumbly mung bean and crisp shallots in every spoonful.
Execution Methodology & Culinary Technique
Prep Stage: Soak Overnight & Steam
20 Mins + Overnight Soak • Rinse & Steam
Rinse the glutinous rice and mung beans separately, then soak both overnight — the rice with the turmeric stirred into its water. Drain well the next morning, toss each with half the salt, and set up the steamer.
Maestro Tip: Do not skip the soak: unsoaked glutinous rice steams hard in the middle and chalky on the outside.
25 Mins Steaming, 100°C (212°F)
Spread the drained mung beans in a steamer lined with a clean cloth and steam over boiling water for about 25 minutes, until they crush easily between your fingers.
Keep the beans in a thin, even layer so the steam reaches every bean.
Done when: The beans are soft all the way through and crumble when pressed.
5 Mins Warm, about 60°C (140°F)
While still hot, mash the beans with a fork or pestle until they form a soft, crumbly paste. Stir in half the fragrant shallot oil so the mash stays moist and loose.
Mash while hot — cold beans turn firm and will not crumble properly.
Done when: A soft, pale-yellow crumble that falls apart easily.
25 Mins Steaming, 100°C (212°F)
Spread the drained turmeric rice in the steamer in a thin layer and steam for 20–25 minutes, turning once halfway through, until the grains are tender, chewy and evenly golden. Sprinkle a little water over the top if any grains look dry.
Turn the rice gently once so the top and bottom steam evenly, and do not lift the lid too often.
Done when: Grains are tender and chewy with no hard white centre.
5 Mins Serving temperature, about 60°C (140°F)
Spoon the hot rice onto banana leaves or plates, drizzle with the remaining shallot oil, scatter a generous spoonful of mashed mung bean over the top, then finish with fried shallots and sesame salt.
Serve the mung bean and shallots on top, not mixed in, so the crunch and the soft crumble stay distinct.
Done when: The plate is golden, fragrant and steaming, with crisp shallots on top.
Finishing Touches & Plating
Serve hot, wrapped in banana leaf if you have it, with pickled cucumber on the side. Eat with a spoon, mixing a little mung bean and shallot into each bite.
Nutritional Physiology & Benefits
Energy
588
kcal / serving
Protein
16g
Complete AA
Carbs
106g
Complex
Fats
9g
Healthy
| Energy | 588 kcal |
| Protein | 16 g |
| Carbohydrates | 106 g |
| Fat | 9 g |
| Fibre | 8.0 g |
| Sugar | 3.6 g |
| Sodium | 402 mg |
| Energy | 184 kcal |
| Protein | 4.9 g |
| Carbohydrates | 33.3 g |
| Fat | 2.9 g |
| Fibre | 2.5 g |
| Sugar | 1.1 g |
| Sodium | 126 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: Folate and magnesium (mung beans), vitamin B1 (glutinous rice), calcium and iron (sesame seeds), vitamin C (shallots).
Plant Protein & Fibre
Mung beans add about 16 g of protein per serving plus plenty of fibre, which helps the rice digest more slowly.
Long-Lasting Breakfast
Glutinous rice and mung beans are dense in slow-release carbohydrate, so a morning portion keeps you full until lunch.
Naturally Vegetarian
Made with rice, beans, shallots and sesame, this breakfast is naturally meat-free and easy on the stomach.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Vegetables
Pickled Cucumber
Sharp, vinegary pickles cut through the rich, starchy rice and reset the palate between bites.
Sides
Boiled Egg
A soft-boiled egg adds extra protein and a creamy yolk that pairs well with the crumbly mung bean.
Drinks
Hot Green Tea
Unsweetened hot green tea cleanses the palate after the oily shallots and keeps the meal light.
Complete menu
Serve the xoi xeo as the main breakfast plate with pickled cucumber and a boiled egg on the side, and hot green tea to drink.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Very Spicy Chilli Sauce on Top
The dish is meant to be mild and fragrant; a heavy chilli sauce overwhelms the turmeric and the delicate mung bean. A little fresh chilli on the side is fine. This is general food information, not medical advice.
Eating It Cold
Glutinous rice firms up and turns hard as it cools, so xoi xeo is best eaten hot and fresh. Reheat gently with a sprinkle of water if it has gone cold. This is general food information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
Storage & Use
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Cultural Discovery
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