Xôi Explained

Xôi (pronounced as /vi/) is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.

Varieties

Savory

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

• Xôi ngô or Xôi bắp – made with corn and smashed cooked mung beans
• 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 lạc^[1] (northern Vietnamese name; called xôi đậu phộng or xôi đậu phụng in southern Vietnam) - made with peanuts
• 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 – served with Chinese sausage, meat floss and boiled quail egg
• Xôi pate – served with pâté and hams
• Xôi sắn or xôi khoai mì – cooked with cassava
• Xôi thập cẩm – subgum xôi
• Xôi thịt kho – served with thịt kho tàu (caramelized pork and eggs)
• Xôi trứng – served with fried eggs, caramelized eggs or omelette
  • Xôi xéo – served with smashed mung beans, fried onions, and rousong Xôi xíu mại – served with siu mai

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^[2] – made with mung beans
• Xôi dừa – made with coconut
• Xôi gấc^[3] – made with the aril and seeds of the gấc fruit
• 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

See also

• Chè trôi nước
• Okowa

Notes and References

1. Web site: Way to easily cook delicious xôi lạc . 14 November 2013 . 4 March 2017. vi.
2. Web site: Tricks to simply make xôi đậu xanh by rice cooker . Thanh Lê . 7 January 2015 . Khỏe & Đẹp. Phunutoday.vn . 4 March 2017. vi.
3. Web site: How to make delicious xôi gấc for New Year celebrations. 4 March 2017. vi.