Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice)
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Prep Time
15 mins
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Cook Time
15 mins
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Soaking Time
2 hrs
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Total Time
3 hrs
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Servings
4 people
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Calories
302 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice)
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Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice) is one of the classic dishes of Hanoi. The mung bean coating gives the sticky rice hearty and wholesome flavors.
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Ingredients
- 7 oz sticky rice (200g / scant 1 cup)
- 3.5-4 oz split mung beans (100g / scant ½ cup)
- 1/2 teaspoon plus 1/8 teaspoon salt, divided
- 1 tablespoon cooking oil
Instructions
- Rinse sticky rice and then soak in plenty of water for 2-4 hours. Also rinse then soak mung beans in plenty of water for 2-4 hours.
- Drain the mung beans well and toss with ⅛ teaspoon salt. Then steam until they are soft, about 20 minutes. Remove from the steamer basket and let them cool slightly to let excess moisture evaporate.
- Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
- While steaming the mung beans in Step 2, drain the rice very well. You can also use paper towels to absorb excess water. The goal is to dry the rice as much as possible to prevent too much stickiness later. After grinding the mung beans, toss the drained sticky rice with half of the mung bean powder, remaining salt and cooking oil.
- Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
- Toss the steamed sticky rice with the remaining mung bean powder. If you see big clumps, you can use your fingers to separate the grains while rubbing them with the mung bean powder.
- You can enjoy the sticky rice right away on its own, or with Vietnamese sweet dessert soups (such as mung bean pudding), or with roast pork, roast chicken.
Equipments used:
Notes
- It is best if you have a bamboo steamer since its lid will not collect water condensation, and as a result, keep the mung bean and rice fairly dry. In case you only have a stainless steel steamer, I recommend covering the lid with a kitchen towel to prevent condensation, just like I did in the recipe video in the post.
Nutrition Information
Show Details
Calories
302kcal
(15%)
Carbohydrates
56g
(19%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Sodium
301mg
(13%)
Potassium
38mg
(1%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
49IU
(1%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 56g | 19% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 301mg | 13% |
| Potassium | 38mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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