Xoi Xeo with Shredded Chicken and Crispy Shallots

Steam the long-grain rice with a pinch of turmeric until vibrant yellow and fluffy.

Steam the mung beans until tender, then mash them into a smooth, thick paste.

Poach the chicken breast in water with ginger and a pinch of salt until cooked through; once cooled, shred the meat into thin, delicate strands.

To assemble, mound the warm turmeric rice into a bowl, top with a generous dollop of the creamy mung bean paste, and distribute the shredded chicken over the top.

Finish by scattering the crispy fried shallots over the bowl for texture. Drizzle with a tiny touch of soy sauce or Maggi seasoning to taste, and serve immediately while hot, ideally wrapped in a piece of banana leaf if available for authenticity.