Steamed sticky rice is favorite food for breakfast

Steamed sticky rice ( Xôi in Vietnamese) is a popular dish in Vietnam. It is often served in the special occasions as well all year round as a breakfast dish but the most delicious is in the mornings of the days when it turns cold end of autumn, early winter. It is a favorite food for breakfast of many people from, kids to elders. You can enjoy various kinds of steamed sticky rice, both sweet and savory, with a wide range of toppings such as egg, mung beans, peanuts, shredded coconut, pate, dry pork floss, and so much more. One indispensable topping which is served with sticky rice is crispy fried shallots. The crispy fried shallots were added generously, and they gave the entire box of sticky rice a wonderful taste and scent. Vietnam travel tours

Sticky-rice-with-various-toppings

Normally, sticky rice is wrapped in the banana leaf or lotus leaf which keeps it warm and brings a great fragrance. You can easy get a pack of sticky rice in many roadside vendors or luxuriously traditional restaurants in the morning and even afternoon, on your way to get to school, work or home. Depending on different kinds of sticky rice with the different toppings, the price varies from $0.25 to $1.00. Just spend a small amount of money,  you will have the distinctive morning meal which will keep you feeling full for way longer than any other typical breakfast food.

Nowadays, sticky rice is upgraded to many new versions according to each vendor. However, people prefer the simple and traditional sticky rice such as sticky rice with bright red colour from Gac fruit (Xôi Gấc), or sticky rice with corn (Xôi Ngô) for breakfast to sticky rice with more fatty ingredients such as white sticky rice with steamed pieces of chicken (Xôi Gà), sticky rice with pate and meat rolls. To avoid any confusion with various steamed sticky rice recipes. Here is some most traditional sticky rice that you should definitely try when you’re in Vietnam.

 “Xôi lá cẩm” – Sticky rice with Cẩm leaves

Sticky-rice-with-various-toppings

Beauty-of-sticky-rice-with-Cẩm-leaves
Beauty-of-sticky-rice-with-Cẩm-leaves

Cẩm leaves are also called as Magenta leave or Peristrophe roxburghiana. “Xôi lá cẩm” is cooked just like other kinds of sticky rice but more special because the glutinous rice is soaked in Cẩm leaves extract liquid overnight which gives sticky rice naturally red, dark purple, or yellow colors and a distinctive scent. “Xôi lá cẩm” goes perfectly with roasted peanuts and sesame seeds. You can find this dishes easy in the northern mountainous provinces in Vietnam.

 “Xôi vò” – Mung beans coated sticky rice

bright-yellow-color-of-“Xôi-vò”
bright-yellow-color-of-“Xôi-vò”

“Xôi vò” is quite hard to make. Mung beans in “xôi vò” are not the topping. It is an important ingredient which makes “Xôi vò” special. Mung beans are grounded finely then mixed directly with steamed sticky rice so that sticky rice are coated with a layer of mung beans. “Xôi vò” looks just like cooked rice with a bright yellow color however it’s flavorful and it has a great scent of fresh mung bean and aromatic rice and tasty crispy fried shallots. “Xôi vò” is often served on various ceremonies in Vietnam.

 “Xôi Gấc” – Sticky rice with Gac fruit

Unlike the other kinds of sticky rice which are slightly salty, “Xôi gấc” is sweet and served with shredded coconut and sweet mung bean paste. “Xôi gấc” looks beautiful with brilliant red-orange color from Gac fruit. “Xôi gấc” is rich in beta-carotene and lycopene which come from Gac fruit. As a result, it’s not only taste but also quite good for your health. From a cultural perspective, Vietnamese people believe that red thing can bring you good luck and happiness, therefore with the red color, “xôi gấc” is usually eaten at Vietnamese special events, such as on New Year Holidays, Wedding or Death Anniversaries. Indochina cheap tours

 “Xôi ngô” – Sticky rice with corn maize

Sticky-rice-with-corn-maize
Sticky-rice-with-corn-maize

Two main ingredients of “xôi ngô” are glutinous rice and corn maize which are mixed together and cooked at the same time. Just one bite of “xôi ngô” bring you the soft sticky rice with chewy corn, lightly salty mung beans and amazingly aromatic scents of fried crispy shallots and sesame seeds as the topping.

Steamed sticky rice has its own reason for being a popular breakfast dish in Vietnam. It’s not only cheap, convenient but also easy to find. Sticky rice is considered as one of the street food. So you may find it tastier when sitting somewhere on the pavement than eating in an air-conditioned room with professional services. One box or one pack of sticky rice for breakfast will definitely satisfy you until you get ready to have lunch.

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