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Xôi bắp

Name: Xôi bắp
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Vietnamese
Ingredients: 250 g glutinous (sticky) rice; 200 g sweetcorn kernels; 0.75 tsp salt; 100 g split, skinned mung beans; 4 shallots; 4 tbsp neutral oil; 2 tbsp sugar

Xôi bắp: Hanoi sticky corn and rice with mashed mung beans, fried shallots and sugar

Features:

On Hanoi pavements at dawn, xôi sellers scoop warm sticky rice and corn into banana leaves, press a slab of yellow mung bean on top and finish it with crisp fried shallots, a pinch of sugar and salt; office workers carry it to their desks for breakfast or lunch. At home, fresh sweetcorn stands in for the waxy corn cooked with lime used on the street. The rice and beans need soaking overnight. The common mistake is boiling sticky rice like ordinary rice; it must be steamed, or it turns to paste. Chef's tip: toss the steamed rice with a spoon of the shallot oil halfway through, which keeps the grains separate and glossy.

Total time: 65 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

For the rice and corn

9 oz glutinous (sticky) ricesoaked overnight
7 oz sweetcorn kernelscut from 2 cobs, or frozen
¾ tsp saltdivided

For the mung beans

3 ½ oz split, skinned mung beanssoaked for 2 hours or overnight

For the topping

4 shallotsthinly sliced
4 tbsp neutral oil
2 tbsp sugar

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What you'll need

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Method

0/6 done

Step 1: Drain 9 oz glutinous (sticky) rice and mix with 7 oz sweetcorn kernels and ⅜ tsp salt. Steam in a muslin-lined steamer over boiling water for 20 minutes.
20 min
Step 2: Meanwhile, fry 4 shallots in 4 tbsp neutral oil in a small pan over a medium-low heat for 8–10 minutes, stirring, until evenly golden. Lift out onto kitchen paper (they crisp as they cool) and keep the oil.
10 min
Step 3: Toss the half-steamed rice with 1 tbsp of the shallot oil and steam for another 15–20 minutes, until every grain is soft, chewy and translucent.
18 min
Step 4: Drain 3 ½ oz split, skinned mung beans and steam them separately (or in a corner of the steamer) for 20–25 minutes, until they crush easily. Mash with ⅜ tsp salt into a thick paste and press into a firm block.
25 min
Step 5: Spoon the hot rice into bowls or onto banana leaves, slice thin shavings of mung bean over the top and finish with the fried shallots and a sprinkle of 2 tbsp sugar.
Step 6: For a lunchbox, cool the rice for 15 minutes, keep the shallots separate so they stay crisp, and eat within the day.

Nutrition per serving

Calories: 420 kcal
Protein: 11 g
Carbs: 80 g
Fat: 7 g
Fibre: 5 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does xôi bắp take?: About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of shallots?: Half an onion per 2 shallots.
What can I use instead of sugar?: Caster sugar, same amount.

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