Xôi xéo, one of the many varieties of xôi in Vietnam.
Traditional xôi cooker

Xôi (Vietnamese pronunciation: [ʃoj˧˧]) 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

Wikimedia Commons has media related to Xôi.

References

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