Xoi Xeo

Xoi Xeo is a classic Northern Vietnamese sticky rice dish, believed to have originated in Hanoi, where it has been a beloved street breakfast for decades. The name refers to the method of layering glutinous rice with a thin, smooth paste made from hulled mung beans, then topping it with savory ingredients. Key components include steamed sticky rice, a spread of mung bean paste, fried shallots, and a drizzle of scallion oil; versions often add shredded pork, pork floss, or pâté. A great Xoi Xeo is distinguished by the rice’s perfect tenderness—neither too hard nor mushy—and the harmony of the rich, buttery mung bean layer with the crisp, aromatic shallots. The oil should be fragrant and not greasy, and any meat accompaniment must be well-seasoned but not overpowering. Regional variations exist: in Hanoi, it is commonly eaten plain with soy sauce or topped with pork, while in Saigon, vendors sometimes incorporate Chinese-style char siu or chicken. This dish is famously served at Xoi Yen, a Hanoi venue praised by food critic Mark Wiens for its balance of textures and deep, savory flavors.