Xoi (Steamed Glutinous Rice)

Wandering around Vietnam's streets early in the morning, travelers can easily catch sight of a throng of people gathering at a corner, waiting impatiently. Moving a little closer, one can see in the middle of the crowd a woman with a small basket, continuously serving some intriguing food onto banana leaves. That is “Xoi”—one of the most beloved Vietnamese street foods.
Photo: vietnamnet.vn

What is Xoi?

“Xoi,” or glutinous rice, sweet rice, or sticky rice in English, is prevalent in many Asian cuisines, particularly in Southeast Asia. To prepare “xoi,” Vietnamese typically soak glutinous rice for approximately four hours, allowing the grains to absorb enough water. The rice is then drained and steamed until it's tender yet holds its shape well, remaining soft without becoming mushy.
Photo: 24h.com.vn

Sometimes, people use electric rice cookers to make “xoi,” following a method similar to cooking regular rice. However, this may lead to the grains becoming glue-like and overly soft under direct heat.

“Xoi” is enjoyed at any time of the day, but it is typically chosen as a delicious and budget-friendly breakfast option in Vietnam.

Variety of Xoi

From the basic plain white “xoi,” nearly hundreds of variations have been developed. Traditionally, sticky rice can be steamed with various ingredients, including mung beans (both black and red varieties), corn, peanuts, and more.

Like many other Vietnamese street foods, “xoi” is made to be enjoyed in a customizable way, allowing individuals to complement it with their preferred toppings!

For breakfast, people often pair “xoi” with “ruoc”—stringy, salty dried pork; “muoi vung”—salty sesame and peanuts; or simply with deep-fried shallots and a drizzle of vegetable oil. The cost for a basic serving of “xoi” ranges around VND 10,000 to VND 15,000. Others might serve their “xoi” topped with braised eggs, braised pork, “lap xuong”—Chinese-style sausage, “gio cha”—Vietnamese pork pie, or chicken; these variations can range from VND 20,000 to VND 50,000 depending on the toppings.

Different regions of Vietnam boast distinct varieties of “xoi.” In the northern mountainous areas, ethnic minorities take pride in their “five-color xoi,” which is cooked with local herbs to achieve colors of red, black, purple, and yellow, all derived from natural sources, ensuring health benefits.
Photo: dienmayxanh.com

Hanoi, the capital city, is particularly renowned for its “Xoi com”—a delicacy featuring young green sticky rice only available in the autumn. Combined with coconut, the grains carry a delightful fragrance that lingers on the palate. In Southern Vietnam, coconut milk and pandan leaves are added, turning “xoi” into a sweet dessert that is perfect for supper.
Photo: pasgo.com

Discover the most popular types of Xoi here

Where to try Xoi?

Typically, “xoi” can be readily purchased from small roadside vendors in the morning. Returning to the bustling scene we observed earlier, the vendor simply needs a bamboo basket filled with “xoi” (kept warm with a light blanket) and small containers with “ruoc,” “muoi vung,” and deep-fried shallots to satisfy customers. Most sellers usually occupy the same spot each day, often positioned near schools, offices, or street corners where customers frequent. Patrons place their orders and receive their food within three minutes, highlighting why “xoi” is categorized as Vietnamese fast food!

Observing the transactions at these street stalls is fascinating. The vendor stands in the middle, surrounded by customers eager for their turn. Patrons can keep an eye on their portions while being served, ensuring they receive their fair share, often expressing their preferences with requests like “add more” or “less of that,” and vendors skillfully accommodate their desires.

A serving of “xoi” is typically wrapped three times—first in banana leaves, then in recycled paper or old newspapers, and finally inside a plastic bag to retain warmth during consumption.

“Xoi” holds a significant place in Vietnamese culture, featuring prominently in various rituals. During Tet (the Lunar New Year in Vietnam), families prepare “xoi gac”—sticky rice with momordica, believing its vibrant red color will bring good fortune for the coming year. Students often consume mung bean “xoi” the day before exams, hoping for high scores and avoiding peanut “xoi” due to cultural associations with misunderstanding the exam requirements (in Vietnamese, mung bean means "pass," while peanuts signify "fail").

The diversity in ingredients extends to corn or peanuts, with some varieties colored with black beans and others flavored with salted sesame seeds. “Xoi” stands as one of the most satisfying meal options, with prices seldom exceeding VND 20,000 (around $0.85). It can be enjoyed hot or cold, wrapped in banana leaves or plastic wrap.

Many Vietnamese savor “xoi” for breakfast, and local markets typically feature at least one vendor selling this delightful dish. While the availability of “xoi” in local markets seems constant, an increasing number of restaurants are specializing in “xoi” or incorporating it into their menus. When visiting Vietnam, don’t miss the chance to try “xoi” at any mealtime to experience the fragrant flavors of lotus or mung beans and appreciate Vietnamese rice in a unique and authentic way.