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Xôi Vò (Vietnamese Mung Bean Coated Sticky Rice)

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.

Prep Time
15 mins
Cook Time
15 mins
Soaking Time
2 hrs
Total Time
3 hrs
Servings: 4 people
Calories: 302 kcal
Course: Side Dish
Cuisine: Vietnamese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
  4. 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.
  5. Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
  6. 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.
  7. 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.

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

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

% 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.