breakfast

Xoi Xeo with Crispy Shallots and Mung Bean Paste

Name: Xoi Xeo with Crispy Shallots and Mung Bean Paste
Ingredients: 51.9 g Sticky rice (glutinous rice), dry; 106.2 g Chicken breast, raw; 17.3 g Mung beans (split, soaked); 14.5 g Fried shallots (prepared in minimal oil)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(4)

Sticky rice (glutinous rice), dry51.9 g

Chicken breast, raw106.2 g

Mung beans (split, soaked)17.3 g

Fried shallots (prepared in minimal oil)14.5 g

Instructions

Soak the sticky rice and mung beans separately for at least 4 hours. Drain thoroughly.

Steam the mung beans until soft enough to mash into a smooth, dense paste. Shape into a small disc or ball.

Steam the sticky rice with a pinch of turmeric powder until translucent and chewy.

While the rice steams, thinly slice the chicken breast and sauté in a non-stick pan until lightly golden and cooked through. Season with a dash of fish sauce.

Assemble the bowl: Start with the vibrant yellow sticky rice. Shave or crumble the mung bean paste over the hot rice—it will melt slightly into the grains. Top with the sautéed chicken.

Finish by scattering the crispy fried shallots over the top for texture. Serve immediately while hot, perhaps with a side of fresh herbs like cilantro to cut the richness.