Xôi

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

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

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 (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 – made with mung beans
• Xôi dừa – made with coconut
• Xôi gấc – 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

Gallery

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  Bánh khúc
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  Xôi khúc (or xôi cúc, bánh khúc) when intact
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  Xôi khúc and the core inside
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  Xôi sắn
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  Xôi chiên side dishes
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  Xôi mỡ hành
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  Xôi giò trứng
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  Xôi đỗ xanh
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  Xôi cúc sprinkled with scallions that have been sautéed
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  Xôi giò lạp xường
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  Xôi lá cẩm was interrupted
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  Xôi gấc
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  Xôi gấc used in weddings
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  Xôi ruốc in a Northern wedding
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  Xôi cá rô
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  Xôi nén
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  Particular food in Vietnam
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  Xôi nếp of Thái people

See also

• Chè trôi nước
• Okowa