breakfast

Xoi Xeo (Northern Vietnamese Turmeric Sticky Rice with Mung Bean and Chicken)

Name: Xoi Xeo (Northern Vietnamese Turmeric Sticky Rice with Mung Bean and Chicken)
Ingredients: 35.7 g Glutinous sticky rice, dry; 105.5 g Chicken breast, raw, finely diced; 11.2 g Mung beans, dried and steamed; 11.8 g Shallots, thinly sliced and fried; 7.8 g Scallion oil (scallions and neutral oil); 6.7 g Palm sugar and fish sauce glaze

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Glutinous sticky rice, dry35.7 g

Chicken breast, raw, finely diced105.5 g

Mung beans, dried and steamed11.2 g

Shallots, thinly sliced and fried11.8 g

Scallion oil (scallions and neutral oil)7.8 g

Palm sugar and fish sauce glaze6.7 g

Instructions

Soak glutinous rice for 4 hours, then drain and toss with 1/2 tsp turmeric powder and a pinch of salt. Steam until tender and glossy, about 25 minutes.

Steam mung beans until soft, then mash into a firm, cohesive paste. Set aside.

In a small pan, stir-fry the finely diced chicken breast with a splash of fish sauce and a touch of palm sugar until golden and cooked through.

Prepare the scallion oil by pouring hot oil over finely chopped scallion greens until sizzling and fragrant.

To assemble: Spoon the warm yellow sticky rice onto a plate. Spread a generous layer of the mung bean paste over the rice. Top with the glazed chicken, a handful of crispy fried shallots, and a generous drizzle of the scallion oil.

Serve warm, perhaps with a side of pickled daikon and carrot for brightness.