Xoi Xeo Turmeric Sticky Rice with Mung Bean and Crispy Shallots
Golden steamed sticky rice with a soft mung bean topping and crisp fried shallots, a classic Hanoi breakfast.
- Time1 hr 30
- LevelMedium
- Costabout £0.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice until the water runs clear. Cover with plenty of cold water and soak for at least 4 hours, or overnight. Soak the mung beans in water for 30 minutes, then drain both.
- 2
Fry the shallots in the oil in a small pan over a medium heat for 6 to 8 minutes, stirring, until deep golden and crisp. Lift out onto kitchen paper and keep the oil for later.
7 min - 3
Line a steamer with baking paper or muslin. Toss the drained rice with the turmeric and half the salt and spread it over the lining. Steam over boiling water for 30 minutes, until the grains are tender and sticky.
30 min - 4
Steam or boil the mung beans for 15 minutes until soft, drain, and mash roughly with the remaining salt and 2 tbsp of the shallot oil.
15 min - 5
Warm the coconut milk with the sugar and stir it through the hot rice, then cover for 5 minutes.
- 6
Pack the rice into small bowls and turn out onto plates. Top with a spoon of the mung bean mash, the shallots, a drizzle of shallot oil and the sesame seeds. Serve with cucumber.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.