Vietnamese Sticky Rice (Xôi)

• Soak glutinous sticky rice for overnight or 4 hours

Nutrition values are AI-estimated based on ingredients.

• 2 cups glutinous sticky rice (dry)
• 1 cup shredded pork floss
• 4 tablespoons fried shallots
• 4 teaspoons chili sauce
• 4 tablespoons peanut salt (mixture of crushed roasted peanuts, salt, sugar, sesame seeds)
• 4 fresh banana leaves

1. 1Soak glutinous sticky rice overnight or at least 4 hours.
2. 2Steam the soaked sticky rice until soft, pliable, and glossy (approx. 45 minutes).
3. 3Prepare peanut salt by mixing crushed roasted peanuts, salt, a pinch of sugar, and sesame seeds.
4. 4Fry thinly sliced shallots until golden brown and crispy, then set aside.
5. 5Lay out a fresh banana leaf for serving each portion.
6. 6Scoop a generous mound of warm sticky rice onto the banana leaf.
7. 7For savory xôi chà bông, top the rice with shredded pork floss, chili sauce, and crispy fried shallots.
8. 8For xôi chay, only sticky rice is placed on the banana leaf, with a small packet of peanut salt prepared separately.
9. 9Skillfully fold the banana leaf around the sticky rice and its accompaniments to form a neat, compact packet for takeaway.

These instructions are our analysis of the original video. Watch on YouTube →