Xôi



Xôi 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.

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 (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 – made with mung beans
 * Xôi dừa – made with coconut
 * Xôi gấc – 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