Xoi xeo is sticky rice served with smashed mung beans, fried onions and rousong. At Xoi Yen on Nguyen Huu Huan the xeo base takes chicken, cha, lap suong or braised egg.

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.

Where to eat Xôi Xèo in Hanoi

1 editor pick for Xôi Xèo in Hanoi, ranked by editorial score. All Hanoi signature dishes · Xôi Xèo across every city.

  • Xôi Yến

    Order Xôi xéo thập cẩm, the mixed xoi xeo that the shop lists as its most ordered dish.

    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.

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Make it at home

Serves Serves 41 hrEasy

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

  1. Drain the glutinous rice and toss with turmeric and 1/2 tsp salt.
  2. Steam in a lined steamer for 25-30 minutes until tender.
  3. Drain and steam the mung bean for 20 minutes until soft. Mash with 1/2 tsp salt while still hot.
  4. Form mung bean into a soft log and slice rounds.
  5. 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.

Editor tip. Banana leaf parcels keep the rice warm for hours; line the steamer with banana leaf if you can find it.

Common allergens: Pork, Soy.