Breakfast · Vietnamese · 20 min
Xoi Xeo with Crispy Shallots and Mung Bean Paste
- Calories
- 505
- Protein
- 34g
- Carbs
- 51g
- Fat
- 14g
Ingredients
- 51.9 g glutinous rice
- 0.25 tsp ground turmeric
- 79.4 g split yellow mung beans
- 70.8 g chicken breast
- 2.1333 tsp vegetable oil
- 1 tsp fish sauce
- 14.5 g shallots
Method
- 011. Soak glutinous rice and split yellow mung beans separately in ample water for at least 4 hours, then drain thoroughly.
- 022. Steam the mung beans in a steamer basket over high heat for 15-20 minutes until completely tender. Mash into a smooth, dense paste and shape into a compact ball.
- 033. Mix the drained glutinous rice with ground turmeric powder and steam for 20-25 minutes until chewy and translucent yellow.
- 044. Heat vegetable oil in a skillet over medium-high heat. Add thinly sliced chicken breast and sauté for 4 to 5 minutes until fully cooked, showing no pink, and reaching an internal temperature of 165°F (74°C). Season with fish sauce.
- 055. Scoop the steamed turmeric sticky rice into a bowl. Slice or shave the mung bean paste directly over the hot rice.
- 066. Arrange sautéed chicken on top and scatter crisp fried shallots over the dish before serving hot.
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