''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'')

Vietnamese dish Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflec ...

made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.

Varieties

Savory

Savory ''xôi'' are called ''xôi mặn'' in Vietnamese. They include the following varieties: * Xôi ngô - made with corn and smashed cooked mung beans * Xôi cá - fried fish xôi * Xôi chiên phồng - deep-fried glutinous rice patty * Xôi gà - with chicken * Xôi khúc - with mung bean filling with a coating of pandan leaves paste * Xôi lạc (northern Vietnamese name; called ''xôi đậu phộng'' or ''xôi đậu phụng'' in southern Vietnam) - made with

peanut The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible seeds. It is widely grown in the tropics and subtropics, important to both small and ...

s * Xôi lam - cooked in a tube of

bamboo Bamboos are a diverse group of evergreen perennial flowering plants making up the subfamily Bambusoideae of the grass family Poaceae. Giant bamboos are the largest members of the grass family. The origin of the word "bamboo" is uncertain, ...

of the genus '' Neohouzeaua'' and often served with grilled pork or chicken; a specialty of highland minority groups * Xôi lạp xưởng or ''xôi lạp xường'' - served with

Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name (or ) (). Varieties There is a choice of fatty or lean s ...

, meat floss and boiled

quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

egg * Xôi pate - served with

pâté ''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often ser ...

and

ham Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in ''Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term "ham ...

s * Xôi sắn or ''xôi khoai mì'' - cooked with

cassava ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

* Xôi thập cẩm - subgum ''xôi'' * Xôi thịt kho - served with thịt kho tàu (caramelized pork and eggs) * Xôi trứng - served with fried eggs, caramelized eggs or omelette *

Xôi xéo ''Xôi'' () is a savory (''mặn'') or sweet (''ngọt'') Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or de ...

- served with smashed mung beans, fried onions, and

rousong ''Rousong'' or ''yuk sung or bak hu'' ( ; ), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. ''Rousong'' is used as a topping for many foods, such as congee, to ...

* Xôi xíu mại - served with '' siu mai''

Sweet

Sweet ''xôi'' are called ''xôi ngọt'' in Vietnamese. They include the following varieties: * Xôi bắp - made with corn, sugar, fried

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

s, and smashed cooked mung beans * Xôi đậu đen - made with black

urad bean ''Vigna mungo'', also known as black gram, urad bean, urid bean, mash kalai, uzhunnu parippu, ulundu paruppu, minapa pappu, uddu, or black matpe, is a bean grown in South Asia. Like its relative, the mung bean, it has been reclassified from the ...

s * Xôi đậu xanh - made with mung beans * Xôi dừa - made with coconut * Xôi gấc - made with the aril and seeds of the '' gấc'' fruit * Xôi lá cẩm (also called ''xôi tím'') - made with the magenta plant **Xôi lá cẩm đậu xanh - made with the magenta plant and mung beans * Xôi lá dứa - made with pandan leaf extract for the green color and a distinctive pandan flavor * Xôi lam - cooked in a tube of

of the genus '' Neohouzeaua'' and often served with sesame seeds and salt; a specialty of highland minority groups * Xôi lúa - with boiled waxy maize, fried shallot and mung bean paste * Xôi nếp than - made with black glutinous rice * Xôi ngũ sắc - 5-colored ''xôi'': purple from the leaf extract of the magenta plant, green from pandan leaf, red from '' gấc'' fruit, yellow from mung beans, and the white color of natural glutinous rice * Xôi nhộng - made with

silk worms The domestic silk moth (''Bombyx mori''), is an insect from the moth family Bombycidae. It is the closest relative of ''Bombyx mandarina'', the wild silk moth. The silkworm is the larva or caterpillar of a silk moth. It is an economically im ...

* Xôi sầu riêng - made with durian * Xôi vị - hard cooked xôi with pandan leaves. * Xôi vò - the glutinous rice grains do not stick together in this type of ''xôi'', as they are coated with ground peeled-and-boiled mung beans * Xôi xiêm - cooked with coconut juice * Xôi xoài - made with coconut milk and fresh ripe mango; of Thai origin

References

{{Vietnamese cuisine Vietnamese rice dishes Vietnamese words and phrases Thai cuisine

Varieties

Savory

Sweet

See also

References