

History
Xoi is steamed glutinous rice with many savoury and sweet varieties, and xoi xeo is one of the savoury ones. Xoi Yen at 35B Nguyen Huu Huan lists xoi xeo, white xoi and corn xoi with toppings of chicken, cha, lap suong, braised egg and floss on a 17-item menu, and serves in the shop and through ShopeeFood.
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Common allergens: Pork, Soy
Make it at home
Ingredients
- 500g glutinous rice, soaked 6 hours
- 1 tsp ground turmeric
- 200g split yellow mung bean, soaked 4 hours
- 1 tsp salt
- Fried shallots and shallot oil (3 tbsp)
- Caramel pork or pate to top
Method
- Drain the glutinous rice and toss with turmeric and 1/2 tsp salt.
- Steam in a lined steamer for 25-30 minutes until tender.
- Drain and steam the mung bean for 20 minutes until soft. Mash with 1/2 tsp salt while still hot.
- Form mung bean into a soft log and slice rounds.
- Plate the turmeric rice in bowls; top with mung-bean discs, fried shallots, a drizzle of shallot oil and your choice of caramel pork or pate.
Tip from the editors. Banana leaf parcels keep the rice warm for hours; line the steamer with banana leaf if you can find it.
Where to eat xôi xèo
Xôi Xèo in Hanoi
Xôi Yến ★ 4.4
Xôi Yến sells sticky rice at 35B Nguyen Huu Huan: xôi xéo with mung bean and fried shallots, plain and corn sticky rice, with chicken, pork roll and egg.
OrderXôi xéo thập cẩm, the mixed xoi xeo that the shop lists as its most ordered dish.
TipThe ShopeeFood menu runs from 20,000 to 94,000 VND, and a portion taken away stays hot.
More places near Xôi Yến
Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.
- Bun Cha Ta Hanoi Restaurants, under 100 m away
- Ốc Vi Saigon Restaurants, about 200 m away
- Chợ Hàng Bè Markets, about 200 m away
- Gác Bánh Mì & Cafe Casual dining, about 250 m away
- The Gourmet Corner Restaurant Restaurants, about 250 m away
- Bia Hơi Corner Ta Hien Late night, about 300 m away
More cities are in research. Want xôi xèo covered somewhere specific? Tell us where you want to eat.
