Breakfast · Vietnamese · 25 min
Xoi Xeo (Northern Vietnamese Turmeric Sticky Rice with Mung Bean and Chicken)
- Calories
- 456
- Protein
- 32g
- Carbs
- 41g
- Fat
- 19g
Ingredients
- 45 g glutinous rice
- 0.5 tsp ground turmeric
- 0.25 tsp salt
- 4.3333 tbsp mung beans
- 82.2 g chicken breast
- 1 tsp fish sauce
- 1 tsp palm sugar
- 2 tbsp shallots
- 2 tbsp scallion
- 1.15 tbsp vegetable oil
Method
- 01Soak glutinous rice in water for at least 4 hours, then drain thoroughly. Toss the soaked rice with ground turmeric and half of the salt. Steam in a steamer basket for 25 minutes until tender, sticky, and glossy.
- 02Steam split mung beans until soft (about 20 minutes), then pound or mash into a smooth, firm paste. Shape or set aside.
- 03In a small skillet, heat 1 tsp of the vegetable oil over medium-high heat. Add the finely diced chicken breast, fish sauce, and palm sugar. Stir-fry for 4 to 5 minutes until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- 04Prepare scallion oil: Heat remaining vegetable oil until hot and shimmering, then pour over finely chopped scallions in a heatproof bowl until sizzling.
- 05To assemble, spoon warm turmeric sticky rice onto a plate. Spread a layer of mung bean paste over the rice. Top with glazed chicken, crispy fried shallots, and a drizzle of scallion oil. Serve hot.
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