Go Back
–+ servings
Vietnamese Savory Sticky Rice - Xoi Man

Vietnamese Savory Sticky Rice | Xoi Man

By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 30 minutes
Soak overnight: 12 hours
Total Time: 12 hours 45 minutes
Servings: 6
"Xoi Man" is a Vietnamese savory sticky rice, made with cooked glutinous rice that serves as a canvas for a savory mix topping consisting of Chinese sausage, dried shrimp and mushroom. This fulfilling snack encapsulates the essence of comfort food.

Ingredients

  • 2 cups glutinous rice or sweet rice grains, soak in water overnight
  • 1 liter coconut water
  • 1 cup dried shrimp, soak in water overnight, rough chop
  • 1 cup dried shitake mushroom, soak in water overnight, rough chop
  • ½ cup salted radish (optional), chopped
  • 1 tsp kosher salt
  • ⅓ cup coconut milk
  • 1 tsp, plus a pinch, sugar
  • 1 Tbsp, (plus extra for frying radish) avocado oil or any neutral oil, I use the oil from frying the shallots
  • 1 cup Chinese sausage, cut bite size pieces
  • 1 Tbsp Maggi, or soy sauce
  • 1 tsp mushroom powder
  • 1 large shallot, thinly sliced
  • ½ cup avocado oil, or any neutral oil
  • 5 green onions, chopped
  • ¼ cup peanuts

Instructions

  • Soak rice grains overnight in coconut water. You can also soak the dried shrimp and the dried shiitake mushroom with warm water, separately, overnight.
  • If using salted radish, soak this in water overnight as well.
  • The next day, drain rice, shrimp and mushroom.
  • Add salt, coconut milk, sugar and oil, and mix it together with the rice.
  • In a bamboo steamer, or any steamer, when the steamer is piping hot, add rice and steam for 15 minutes.  
  • Add a generous amount of oil in a pan and fry up the radish until slightly golden brown. Remove oil and radish. 
  • Place only radish back in pan, sprinkle with sugar and fry for a few seconds until it’s crispy and dry.
  • Drain shrimp, and cut into bite size pieces.
  • I like to put the shrimp in a small food processor and pulse a few times. Put aside.  
  • Drain shiitake mushroom, squeeze out all the water and cut into bite size pieces.
  • In same pan, on medium heat, cook the Chinese sausage, stirring constantly. You don’t need to add oil to the pan as the Chinese sausage will release quite a bit of it.
  • After 3 minutes, or when the Chinese sausage turns a light brown, add shrimp and shiitake mushroom and stir fry them together for a minute.
  • Add maggi/soy sauce and mushroom powder.
  • Fry shallots in a small saucepan with ½ cup oil, but watch them so they don't burn. Remove shallots from oil, then fry up green onions.   
  • Top sticky rice with Chinese sausage mix and garnish with fried shallots, peanuts and green onion oil.

Notes

You can add or remove any protein that you wish, as this recipe is very forgiving. You can, for example, add shredded rotisserie chicken and/or cha lua (Vietnamese ham). If you want to make a vegan version, then substitute Chinese sausage with fried tofu bits.

Nutrition

Serving: 1portion | Calories: 741kcal | Carbohydrates: 74g | Protein: 44g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 457mg | Sodium: 2537mg | Potassium: 691mg | Fiber: 7g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 5mg

Equipment

  • bamboo steamer or any steamer