Xôi

Vietnamese glutinous rice dish

Xôi is a traditional Vietnamese dish made from glutinous rice, also known as sticky rice. It is a versatile dish that can be served as a main course, side dish, or dessert. Xôi is a staple in Vietnamese culture, often enjoyed during breakfast, special occasions, and religious ceremonies.

Varieties

Xôi comes in many varieties, each with unique ingredients and flavors. The preparation of xôi can vary significantly depending on the region and the occasion.

Xôi Gấc

Xôi gấc, a vibrant red sticky rice dish

Xôi gấc is a popular variety of xôi, known for its vibrant red color, which comes from the gấc fruit. This dish is often served during Vietnamese New Year (Tết) and weddings, symbolizing good luck and prosperity. The gấc fruit not only imparts a striking color but also adds a subtle sweetness to the rice.

Xôi Đậu

Xôi đậu refers to xôi made with various types of beans, such as mung beans or black beans. The beans are cooked with the glutinous rice, adding texture and flavor. This variety is often enjoyed as a hearty breakfast or snack.

Xôi Lạc

Xôi lạc is a simple yet popular version of xôi, made with peanuts. The peanuts are cooked with the rice, providing a nutty flavor and crunchy texture. It is often served with a sprinkle of sesame seeds and a pinch of salt.

Xôi Xéo

Xôi xéo is a savory version of xôi, topped with mung bean paste and fried shallots. It is typically served with a drizzle of soy sauce or fish sauce. This variety is a common breakfast choice in northern Vietnam.

Xôi Sắn

Xôi sắn, made with cassava

Xôi sắn is made with cassava, which is mixed with the glutinous rice. This version is popular in rural areas, where cassava is a staple crop. The cassava adds a unique texture and flavor to the dish.

Preparation

Traditional xôi cooker

The preparation of xôi involves soaking the glutinous rice for several hours to ensure it cooks evenly. The rice is then steamed, often in a traditional bamboo steamer, which allows the grains to remain separate and fluffy. Depending on the variety, additional ingredients such as beans, fruits, or meats are added during the cooking process.

Cultural Significance

Xôi holds a special place in Vietnamese culture. It is often used in offerings during religious ceremonies and ancestral worship. The dish's simplicity and versatility make it a beloved part of everyday life as well as festive occasions.

Historical Context

Xôi served during a traditional ceremony in Hanoi, 1945

Historically, xôi has been a staple food in Vietnam due to the abundance of glutinous rice in the region. It has been a part of Vietnamese culinary tradition for centuries, evolving with regional and cultural influences.

Related Pages

• Vietnamese cuisine
• Glutinous rice
• Tết
• Gấc