Xoi Xeo - a popular sticky rice in Hanoi

Update: 14:30 | 24/03/2019

There is nowhere in Vietnam that so many types of sticky rice - or “xoi” present like they do in Hanoi. But standing out among the various kinds, “xoixeo” is not only creative art with a sophisticated combination of ingredients and color but the sophistication even leaks out to its odd name.

Amazingly attractive with its bright yellow color, “xoixeo” is sold in every wet market or may even be right on the street corner early in the morning. The seller keeps “xoixeo” warm in a bamboo basket which is carried on the shoulder or fastened behind the bicycle. 

Xoi Xeo, popular sticky rice, Hanoi, sophisticated combination, bright yellow color, glutinous rice, unique part

Illustrative image.

“Xoi xeo” is a special dish for breakfast, especially with students and manual laborers thanks to its rather low price, its fulfillment and palatability.

“Xoi xeo” is regarded as one of the hardest-to-cook “xoi”, despite the fact that it is concocted from ingredients which are very popular and familiar with Vietnamese. The ingredients for making “xoixeo” remain the same everywhere: glutinous rice, turmeric powder, mung bean, shallot, and some liquid fat. 

The turmeric powder, mixed with water and glutinous rice, will create the natural yellow for the dish. Mung bean, after being carefully chosen and peeled; is steamed, pummeled and then rolled into small balls. 

Travellers are often amazed at the sight of the seller skillfully smashing the balls inside their palms, covering the base with yellow thin layers of bean. On top of the portion lays brownish crunchy deep fried shallot. To complete the taste of “xoixeo”, the seller will add a tablespoon of liquid fat. 

The yellow of the turmeric rice and bean, the brown of shallot, the distinctive green of banana leaf mix and match perfectly, and combine to make an eye-catching “xoixeo”.

Some people, especially children, like eating “xoixeo” with a lot of mung bean or fried shallots, while other may enjoy theirs with lot of “ruoc”- smashed and fried salted pork. A warm large portion of “xoixeo”, wrapped in banana leaf and old newspaper, first thing in the morning, which runs for a mere 5000-7000vnd can keep one full until late noon.

In the cold weather, a brazier is used to prevent the oil from being frozen. “Xoi xeo” is an exceptionally favorite dish in winter because the bright yellow colour and liquid fat make people feel warm and cheerful.

Nobody knows where “xoixeo” came from and why it has such a weird name “xeo”, as “xeo” is used as an impolite way of telling people to go away in Vietnamese. Abnormal as it is, “xoixeo” is still a unique part of Hanoi’s cuisine that is loved by many people, both locals and foreigners.


More than 'pho': 5 dishes every Hanoi visitor needs to try
With US President Donald Trump visiting Hanoi to meet with Chairman of the Workers’ Party of Korea and Chairman of the State Affairs Commission of the Democratic People's Republic of Korea (DPRK) Kim Jong Un, the world's gaze is now on the capital of Vietnam. Here are five dishes every Hanoi visitor -- not just global leaders -- should try.
Delicious Vietnam dishes from pork
In Vietnamese cuisine, pork is the main ingredient in many savory dishes. Here is a look at some of them.
Vietnamese gumbo, Da Nang’s signature dish
It is cheap, it is tasty and it comes with a dizzying array of ingredients.
"Traveller" names three Vietnamese treats among top dishes
Three Vietnamese treats including "bun rieu" (noodle soup with freshwater crab), snails and "banh mi" in Hoi An have been listed among the top 21 dishes of the year by the Australian travel website Traveller.
Three Vietnamese dishes among world’s best in 2018
Australian travel website Traveller has picked three dishes from Vietnam in their list of world’s best dishes in 2018.

Source: NDO

Bình luận mới vừa được thêm vào. Click để xem
Mới nhấtHay nhấtXếp theo: