Xôi

Xôi (Vietnamese pronunciation: [soj]) is a sweet (ngọt) or savory (mặn) Vietnamese dish made from glutinous rice and other ingredients. Although it is often served as a dessert, in many mountainous areas in Vietnam, like the Central Highlands and Hoàng Liên Sơn mountains in northern Vietnam, people eat xôi as a main dish. Xôi is a common on-the-go breakfast item, and a popular snack nationwide.

Traditional xôi cooker

Varieties
  • Xôi lá cẩm
  • Xôi gà (chicken xôi)
  • Xôi ngũ sắc (five-colour xôi)

Sweet

Sweet xôi are called xôi ngọt in Vietnamese. They include the following varieties:

  • Xôi bắp - made with corn, sugar, fried onions, and smashed cooked mung beans
  • Xôi đậu đen - made with black urad beans
  • Xôi đậu xanh[1] - made with mung beans
  • Xôi dừa - made with coconut
  • Xôi gấc[2] - made with the aril and seeds of the gấc fruit
  • Xôi khoai mì - made with cassava
  • Xôi lá cẩm (also called xôi tím) - made with the magenta plant
    • Xôi lá cẩm đậu xanh - made with the magenta plant and mung beans
  • Xôi lá dứa - made with pandan leaf extract for the green color and a distinctive pandan flavor
  • Xôi lam - cooked in a tube of bamboo of the genus Neohouzeaua and often served with sesame seeds and salt; a specialty of highland minority groups
  • Xôi lúa - with boiled waxy maize, fried shallot and mung bean paste
  • Xôi nếp than - made with black glutinous rice
  • Xôi ngũ sắc - 5-colored xôi: purple from the leaf extract of the magenta plant, green from pandan leaf, red from gấc fruit, yellow from mung beans, and the white color of natural glutinous rice
  • Xôi nhộng - made with silk worms
  • Xôi sầu riêng - made with durian
  • Xôi vị - hard cooked xôi with pandan leaves.
  • Xôi vò - the glutinous rice grains do not stick together in this type of xôi, as they are coated with ground peeled-and-boiled mung beans
  • Xôi xiêm - cooked with coconut juice
  • Xôi xoài - made with coconut milk and fresh ripe mango; of Thai origin

Savory

Savory xôi are called xôi mặn in Vietnamese. They include the following varieties:

  • Xôi cá - fried fish xôi
  • Xôi chiên phồng - deep-fried glutinous rice patty
  • Xôi gà - with chicken
  • Xôi khúc - with mung bean filling with a coating of pandan leaves paste
  • Xôi lam - cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken; a specialty of highland minority groups
  • Xôi lạp xưởng or xôi lạp xường - made with Chinese sausage, meat floss and boiled quail egg
  • Xôi thập cẩm - subgum xôi
    • Xôi thập cẩm chiên - fried subgum xôi
  • Xôi xíu mại - similar to the Cantonese siu mai
  • Xôi đậu phộng[3] (southern Vietnamese name, also spelled xôi đậu phụng; called xôi lạc in northern Vietnam) - made with peanuts

See also

References
  1. Thanh Lê. "Tricks to simply make xôi đậu xanh by rice cooker" (in Vietnamese). Khỏe & Đẹp. Phunutoday.vn. Retrieved 4 March 2017.
  2. "How to make delicious xôi gấc for New Year celebrations" (in Vietnamese). Retrieved 4 March 2017.
  3. "Way to easily cook delicious xôi lạc" (in Vietnamese). Retrieved 4 March 2017.
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