My last eat-venture in Hanoi was a very rewarding and inspiring experience. When I came home, I couldn’t wait to kick off my cooking experiments. Wanted to recreate those lovely Viet dishes I had while the tastes and flavours were still fresh in the mind.
One of the dishes that left a deep impression on me was this sticky rice dish that I had at Xoi Yen. And it isn’t an overstatement to say this is the best savoury sticky rice dish I’ve ever had. It wasn’t something complicated but every element had its own plus point and the best thing was, all the flavours went really well together.
This was the Xoi Xeo that I made which was basically sticky rice (coloured yellow with turmeric) topped with mung bean paste and fried shallots. The original Xoi Xeo that I had in Vietnam was flavoured with pork lard oil but that would make this too unhealthy so I used shallot oil instead which tasted as good if not better.
I deep-fried hard-boiled eggs and stir-fried chicken with mushrooms and black fungus to create the same toppings as what I had at Xoi Yen. And this was how it looked like.
The shallot oil was extremely fragrant and it really boosted the flavour of the mung bean paste. Super satisfying. I don’t think I can find this dish anywhere in a Vietnamese restaurant here in Singapore so I’m really glad to be able to recreate the same taste at home.
A bit more work for this recipe but it’s not difficult at all. If you want to have a taste of many Hanoians’ favourite breakfast food, this is it.
- 2 cup glutinous rice, cooked with 450ml water, 1/4 tsp turmeric powder, 1/2 tsp salt
- 250g split mung beans, soaked overnight & steamed on high heat for 20 minutes
- 120ml water (adjust amount accordingly)
- 160g shallots, peeled & finely sliced
- 4 hardboiled eggs
- 1/2 cup sunflower oil for frying shallots + extra for frying eggs
- 300g boneless & skinless chicken leg, sliced
- 40g dried shiitake mushrooms, soaked in hot water, sliced
- 20g dried black fungus, soaked in hot water, sliced
- pinch of salt
- pinch of sugar
- 1 tbsp oyster sauce
- 2 tbsp water