Vietnam’s nickname is ‘The Kingdom of Motorbikes’. Out of a population of nearly 100 million, there are approximately 72 million registered motorbikes and only 4.6 million cars.

Sticky Rice

Ngô Nướng

Xoi means rice and xeo is an impolite way of telling someone to go away. This is the ultimate comfort food that is eaten at anytime of the day. This is the shrimp and grits of the South.

Inspired by:
Xoi Yen
No 35B Nguyen Huu Huan, Hoan Kiem, Hanoi

Yields 4 Servings

Sticky Rice

1 ½ c sticky rice, soaked overnight with 1 t turmeric powder
½ t salt
2 t coconut milk, high fat
2 t chicken stock, high quality
2 t sugar, granulated
1 t turmeric

Mung Beans

3 ½ oz mung beans, dried, split, rinsed (soaked overnight)
¼ t salt

To Complete

4 t chicken fat, warmed
salt as needed
fried shallots

For Sticky Rice

Drain rice. Toss with salt. Steam until soft, 25-30 minutes, stirring halfway.
Add coconut milk, chicken stock, sugar, turmeric. Mix well and steam for
2-3 more minutes. Remove from heat. Stir again.

For Mung Beans

Drain, then steam the mung beans for 15 minutes or until soft. Add mung
beans and salt to food processor and mix until smooth. Form into two
balls.

To Complete

Spoon sticky riceon plate or bowl. Slice mung bean balls onto sticky rice.
Drizzle with chicken fat. Garnish with fried shallots.