Xôi

Xôi (Vietnamese pronunciation: [soj]) 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.

Traditional xôi cooker

Varieties

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

Savory

Savory xôi are called xôi mặn in Vietnamese. They include the following varieties:

• 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[1] (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[2] - made with mung beans
• Xôi dừa - made with coconut
• Xôi gấc[3] - 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

See also

• Chè trôi nước
• Okowa

References

1. "Way to easily cook delicious xôi lạc" (in Vietnamese). Retrieved 4 March 2017.
2. Thanh Lê. "Tricks to simply make xôi đậu xanh by rice cooker" (in Vietnamese). Khỏe & Đẹp. Phunutoday.vn. Retrieved 4 March 2017.
3. "How to make delicious xôi gấc for New Year celebrations" (in Vietnamese). Retrieved 4 March 2017.