Vietnamese
Xoi Dau Xanh (Mung Bean Sticky Rice)
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Xoi Dau Xanh (Mung Bean Sticky Rice) is Vietnamese home cooking, eaten at breakfast. On the plate it is the dish at the centre and the carb everything else is eaten with. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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The night before, soak the glutinous rice and split mung beans separately in plenty of water for at least 6 hours or overnight, then drain both well.
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Thinly slice the shallots and fry them in the oil in a small pan over medium heat, stirring often, until crisp and golden, about 4 minutes, then drain on a paper towel and set aside.
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Steam the drained mung beans over boiling water until tender enough to mash, about 15 minutes, then set aside.
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Toss the soaked rice with half the salt and the coconut milk.
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Spread the rice in a steamer lined with cheesecloth or a steamer basket and steam over boiling water, covered, until the grains are glossy and tender, about 20 minutes, fluffing once halfway through.
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Fold the steamed mung beans through the rice along with the remaining salt.
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Scoop into bowls and top generously with the fried shallots to serve.
Watch how to cook Xoi Dau Xanh (Mung Bean Sticky Rice)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Vietnamese breakfast is a plate rather than a single dish. These are the courses that normally sit beside Xoi Dau Xanh (Mung Bean Sticky Rice), read from the same composition Dinejot builds a real meal from.
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Xoi Dau Xanh (Mung Bean Sticky Rice) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 670 kcal
- Protein
- 17 g
- Carbs
- 127 g
- Fat
- 10 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 380 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Xoi Dau Xanh (Mung Bean Sticky Rice) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.