An iconic Northern Vietnamese street food breakfast. Xôi Xéo is a brilliant study in textural contrast and visual warmth. The radiant yellow glutinous rice (dyed naturally with turmeric) provides a chewy, grounding base, topped with a rich, savory paste of steamed mung beans, and crowned with the crispy, aromatic crunch of fried shallots and a drizzle of shallot oil.
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Soak the rice and beans. Rinse the glutinous rice until the water runs clear. In a large bowl, dissolve the turmeric in plenty of water, add the rice, and soak for 4-8 hours . In a separate bowl, rinse and soak the split mung beans for 4 hours .
Prepare the shallots (Hành Phi). In a small saucepan, combine the sliced shallots and the 1/2 cup of neutral oil over medium-low heat. gently, stirring frequently, until the shallots turn golden brown and crispy (about 15-20 minutes ). Carefully strain the shallots through a fine-mesh sieve, catching the oil in a bowl. Spread the shallots on paper towels to crisp up and cool. Reserve the shallot oil.
the mung beans. Drain the soaked mung beans well. Toss them with 1/2 tsp of salt. Place them in a steamer basket over water and for 15-20 minutes until easily mashed between two fingers.
Form the mung bean paste. While the beans are still hot, transfer them to a mortar and pestle, food processor, or use a potato masher. Pound or process them into a completely smooth, fine paste. Mix in 1 tbsp of neutral oil (or rendered chicken fat/shallot oil). While still warm and pliable, tightly compress the paste into a firm, dense ball. Cover with plastic wrap and let it cool and set.
the sticky rice. Drain the turmeric-soaked rice thoroughly. Toss with the remaining 1/2 tsp of salt and 1 tbsp of the reserved shallot oil. Place the rice in a steamer basket lined with cheesecloth or a muslin cloth. Make a few holes in the rice layer to allow to escape.
the rice over water for 30-35 minutes . At the 25-minute mark, gently sprinkle the coconut milk (if using) evenly over the rice and fluff it gently with chopsticks. Continue until the rice is tender, sticky, and slightly translucent, but not mushy.
Assemble the dish. Place a portion of the warm yellow sticky rice onto a plate or a banana leaf.
Take the firm ball of mung bean paste and, using a sharp knife, shave off very thin, delicate slices directly over the hot rice. The heat of the rice will slightly soften the mung bean shavings.
Drizzle 1-2 teaspoons of the reserved fragrant shallot oil over the rice and mung beans.
Garnish generously with the crispy shallots. Serve immediately while warm.
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