Vietnamese Sticky Rice (Xôi)

Name: Vietnamese Sticky Rice (Xôi)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vietnam
Ingredients: 2 cups (400 g) glutinous rice; 1/2 cup (100 g) dried mung beans; 1/2 teaspoon salt; 1 1/2 cups (360 ml) water; 1/3 cup (50 g) roasted peanuts, lightly crushed; 2 tablespoons (30 ml) neutral oil or shallot oil; 2 green onions, thinly sliced (for garnish); Fried shallots (optional, for topping)

Xôi Say it: soy

By the Passport Plate editors. Published November 13, 2026.

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Xôi is a beloved everyday dish in Northern Vietnam, especially popular for breakfast or as a filling snack. This version features steamed glutinous rice cooked together with mung beans and topped with fragrant peanuts, creating a satisfying combination of chewy texture and nutty flavor. It is simple, comforting, and often enjoyed with savory toppings like shredded coconut, fried shallots, or a side of pickled vegetables. What makes xôi special is its versatility—sweet or savory versions appear at festivals, family gatherings, and street stalls across the region.

Vietnamese Sticky Rice (Xôi)

Xôi

Pronounced soy

Serves: 4
Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Level: Easy

Also egg-free.

Allergens: contains nuts. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (400 g)400 g (2 cups) glutinous rice
1/2 cup (100 g)100 g (1/2 cup) dried mung beans
1/2 teaspoon salt
1 1/2 cups (360 ml)360 ml (1 1/2 cups) water
1/3 cup (50 g)50 g (1/3 cup) roasted peanuts, lightly crushed
2 tablespoons (30 ml)30 ml (2 tablespoons) neutral oil or shallot oil
2 green onions, thinly sliced (for garnish)
Fried shallots (optional, for topping)

Method

Rinse the glutinous rice in several changes of cold water until the water runs mostly clear, then soak in fresh water for at least 4 hours or overnight. Drain well.
Rinse the dried mung beans, then soak in water for 2–3 hours. Drain and set aside.
In a large bowl, combine the drained rice and mung beans with the salt. Mix thoroughly so the beans are evenly distributed.
Transfer the rice-bean mixture to a steamer basket lined with cheesecloth or banana leaf. Spread into an even layer.
Bring a pot of water to a rolling boil, place the steamer basket over it, cover, and steam for 35–45 minutes. Check at 30 minutes; add a splash of the measured water if the rice looks dry, then continue steaming until the grains are tender, glossy, and chewy with no hard center.
While the rice steams, gently warm the neutral oil or shallot oil and keep the crushed peanuts and sliced green onions ready.
When done, fluff the hot xôi gently with chopsticks. Drizzle with the warm oil and toss lightly to coat.
Spoon into bowls or onto plates, sprinkle generously with crushed peanuts, green onions, and fried shallots if using. Serve immediately while hot.

Regional variants

In Northern Vietnam, xôi is often savory with mung beans or black beans, while Southern versions frequently feature sweet xôi with coconut milk and sugar. Other popular toppings include grilled chicken, Chinese sausage, or sesame seeds.

Cook's notes

Soaking the rice and beans is essential for even cooking and the signature chewy texture; do not skip this step.
Use a traditional bamboo steamer if possible—it gives the best flavor and prevents sogginess.
For extra fragrance, you can steam a few pandan leaves with the rice.

Serve with

Pickled vegetables, Vietnamese sausage (chả lụa), or a simple fried egg. Often paired with a cup of hot tea.

Make ahead and storage

Best eaten fresh, but leftovers can be refrigerated up to 2 days. Reheat by steaming for 10–15 minutes until hot and soft again.

Vietnamese Sticky Rice (Xôi)