Breakfast · Vietnamese · 10 min
Xoi Xeo with Shredded Chicken and Crispy Shallots
- Calories
- 523
- Protein
- 32g
- Carbs
- 60g
- Fat
- 17g
Ingredients
- 185.8 g Rice, white, long-grain, cooked
- 115.0 g Chicken breast, raw
- 61.9 g Mung bean (split), cooked
- 15.7 g Fried shallots (commercial)
Method
- 01Steam the long-grain rice with a pinch of turmeric until vibrant yellow and fluffy.
- 02Steam the mung beans until tender, then mash them into a smooth, thick paste.
- 03Poach the chicken breast in water with ginger and a pinch of salt until cooked through; once cooled, shred the meat into thin, delicate strands.
- 04To 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.
- 05Finish 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.
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