Xôi
Vietnamese rice dish
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Xôi (Vietnamese pronunciation: [ʃoj˧˧]) 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 dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
Varieties
- Xôi lá cẩm
- Xôi gà (chicken xôi)
- Xôi ngũ sắc (five-colour xôi)
Savory
Savory xôi are called xôi mặn in Vietnamese. They include the following varieties:
- Xôi ngô or Xôi bắp – 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[1] (northern Vietnamese name; called xôi đậu phộng or xôi đậu phụng in southern Vietnam) - made with peanuts
- Xôi lam – cooked in a tube of bamboo 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, meat floss and boiled quail egg
- Xôi pate – served with pâté and hams
- Xôi sắn or xôi khoai mì – cooked with cassava
- 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 – served with smashed mung beans, fried onions, and rousong
- 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 onions, and smashed cooked mung beans
- Xôi đậu đen – made with black urad beans
- Xôi đậu xanh[2] – made with mung beans
- Xôi dừa – made with coconut
- Xôi gấc[3] – 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 bamboo 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
- 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
Gallery
- Bánh khúc
- Xôi khúc (or xôi cúc, bánh khúc) when intact
- Xôi khúc and the core inside
- Xôi sắn
- Xôi chiên side dishes
- Xôi mỡ hành
- Xôi giò trứng
- Xôi đỗ xanh
- Xôi cúc sprinkled with scallions that have been sautéed
- Xôi giò lạp xường
- Xôi lá cẩm was interrupted
- Xôi gấc
- Xôi gấc used in weddings
- Xôi ruốc in a Northern wedding
- Xôi cá rô
- Xôi nén
- Particular food in Vietnam
- Xôi nếp of Thái people
See also
Wikimedia Commons has media related to Xôi.
References
- ^ "Way to easily cook delicious xôi lạc" (in Vietnamese). Retrieved 4 March 2017.
- ^ Thanh Lê. "Tricks to simply make xôi đậu xanh by rice cooker" (in Vietnamese). Khỏe & Đẹp. Phunutoday.vn. Retrieved 4 March 2017.
- ^ "How to make delicious xôi gấc for New Year celebrations" (in Vietnamese). Retrieved 4 March 2017.
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