Best 3 Mung Beans Sticky Rice Vietnamese Xoi Vo Recipes

Embark on a culinary journey to discover the delightful flavors of Xôi Vò, a traditional Vietnamese sticky rice dish. This delectable creation, also known as Mung Beans Sticky Rice, is a harmonious blend of glutinous rice, mung beans, and a symphony of fragrant spices. Originating from the northern region of Vietnam, Xôi Vò has captured hearts with its unique texture and captivating taste, making it a beloved dish served during special occasions and daily meals alike.

Our article presents a comprehensive guide to crafting this culinary masterpiece, featuring three irresistible variations: the classic Xôi Vò, the savory Xôi Vò Mặn, and the sweet Xôi Vò Ngọt. Each recipe is meticulously explained with step-by-step instructions and a carefully curated list of ingredients, ensuring that home cooks of all levels can recreate this cherished Vietnamese delicacy. The classic Xôi Vò embodies the perfect balance of sweet and savory flavors, while the Xôi Vò Mặn tantalizes taste buds with its savory filling of minced pork, wood ear mushrooms, and aromatic spices. For those with a sweet tooth, the Xôi Vò Ngọt offers a delightful combination of sticky rice, mung beans, and the irresistible flavors of coconut and pandan leaves.

Whether you're a seasoned home cook or a novice in the kitchen, our detailed recipes will empower you to create this iconic Vietnamese dish that is sure to impress family and friends. So, gather your ingredients, prepare your taste buds, and embark on this exciting culinary adventure to discover the enchanting flavors of Xôi Vò.

Check out the recipes below so you can choose the best recipe for yourself!

MUNG BEAN STICKY RICE (XOI VO)

Mung bean sticky rice (xoi vo) image

Here is another Vietnamese sticky rice. This it's very good since it have the aroma of the mung bean and chewy too. Add in some sesame sugar and it's super good.

Provided by ch3rri_blossoms

Categories main dish

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

1 1/2 cup glutinous rice (soak 4+hours or overnight)
1 1/2 cup split mung bean (soak 4+hours)
1 1/2 teaspoon sugar
1 teaspoon salt
3-4 tablespoon coconut powder (optional)
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons roasted sesame

Steps:

Drain mung bean and steam for 20 minutes. After steaming then mash it finely. Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and coconut powder and stir well.
Steam for another couple minutes until the rice is tender. The rice should taste and a little sweet. The rice should also be separated and not stick together.
Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance.

MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)

Mung Beans Sticky Rice (Vietnamese Xoi Vo) image

I loved this dish growing up. It's so versatile, breakfast, lunch, dinner, snack, whatever meal. Sweet or savory. This dish works anytime. Found the recipe at petitechef.com. I have not yet made it. But I keep all my recipes here. I don't use the sesame sugar due to my allergy to sesame seeds. However, I've always seen them served together. It must be good.

Provided by Nado2003

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups glutinous rice (soak 4hrs or overnight)
1 1/2 cups mung beans, split (yellow, soak 4+hrs)
1 1/2 teaspoons sugar
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons roasted sesame

Steps:

Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

Nutrition Facts : Calories 577.6, Fat 3.9, SaturatedFat 0.5, Sodium 907, Carbohydrate 111.4, Fiber 16.7, Sugar 7.9, Protein 25.1

XOI VO (VIETNAMESE MUNG BEAN COATED STICKY RICE)

Xoi Vo (Vietnamese Mung Bean Coated Sticky Rice) image

Xoi Vo (Vietnamese Mung Bean Coated Sticky Rice) is one of the classic dishes of Hanoi. The mung bean coating gives the sticky rice hearty and wholesome flavors.

Provided by Sophie

Time 3h

Number Of Ingredients 4

Ingredients

7 oz sticky rice ((200g / scant 1 cup))
3.5-4 oz split mung beans ((100g / scant ½ cup))
1/2 teaspoon plus 1/8 teaspoon salt, divided
1 tablespoon cooking oil

Steps:

Rinse sticky rice and then soak in plenty of water for 2-4 hours. Also rinse then soak mung beans in plenty of water for 2-4 hours.
Drain the mung beans well and toss with ⅛ teaspoon salt. Then steam until they are soft, about 20 minutes. Remove from the steamer basket and let them cool slightly to let excess moisture evaporate.
Once the mung beans have cooled down, transfer to a food chopper/food processor and grind finely.
While steaming the mung beans in Step 2, drain the rice very well. After grinding the mung beans, toss the drained sticky rice with half of the mung bean powder, remaining salt and cooking oil. Before tossing, you can also use paper towels to absorb excess water from the rice.
Transfer the sticky rice to the steamer basket and steam until soft, about 25-30 minutes. Then let it cool slightly.
Toss the steamed sticky rice with the remaining mung bean powder. If you see big clumps, you can use your fingers to separate the grains while rubbing them with the mung bean powder.
You can enjoy the sticky rice right away on its own, or with Vietnamese sweet dessert soups (such as mung bean pudding), or with roast pork, roast chicken.

Nutrition Facts : Calories 302 kcal, Carbohydrate 56 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 301 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

Tips:

Soak the mung beans overnight: This will help them cook more evenly and quickly. If you're short on time, you can also soak them for at least 2 hours.
Use a heavy-bottomed pot: This will help distribute the heat evenly and prevent the mung beans from sticking to the bottom of the pot.
Add a little salt to the cooking water: This will help enhance the flavor of the mung beans.
Cook the mung beans until they are tender but still hold their shape: Overcooked mung beans will become mushy.
Rinse the mung beans with cold water after cooking: This will help stop the cooking process and prevent them from becoming overcooked. If you're not planning on using the mung beans right away you can store them in the refrigerator for up to 3 days or the freezer for up to 6 months.
To make the sticky rice: Use glutinous rice, which is a short-grain rice that has a sticky texture when cooked. Rinse the rice well before cooking to remove any starch.
Cook the sticky rice in a steamer or rice cooker: This will help ensure that the rice is cooked evenly.
When the rice is cooked, let it cool slightly before serving: This will make it easier to handle.

Conclusion:

Mung beans and sticky rice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a popular street food in Vietnam. With its combination of sweet, savory, and nutty flavors, it's sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give mung beans and sticky rice a try!