Xoi – a quick fix for empty stomach

ABO/VNA - If rice is Vietnam’s staple crop, xoi (steamed sticky rice) is the nation’s choice dish, as much as the famous pho (rice noodle soup), if not more so.

Xoi ngu sac used to be served on special occasions, but is a daily dish in the northern region now (Photo: monan9.com)

It is a breakfast favourite, and the most popular snack or meal at late night or in early dawn.

It is sold by vendors in early morning markets and it can be found in fanciest restaurants serving traditional Vietnamese food.

There are any numbers of specialty xoi restaurants, as well as push carts that stand on street corners or bicycles that go around the streets well past midnight, long after restaurants and other eateries have closed.

Xoi, as the name suggests, is made with glutinous rice, steamed or cooked. There are those who love having this regularly for breakfast and those who have it at any time of the day or night, but almost every Vietnamese will have it at least once a month.

But xoi is not one dish. There are many varieties, each with its distinct taste, colour and/or flavour.

Each region has its own special xoi dishes. Vegans and vegetarians can enjoy xoi with muoi vung (ground sesame and peanuts) or sugar, while others have a wide range of meat choices, including xoi thit kho tau (sticky rice with Chinese braised pork) and xoi with liver pate, sausage, fried eggs, char siu, chickens or roasted pigeons.

(Source: VNA)