Vietnamese Sticky Rice with Hand-cut Mung Beans is a top-tier breakfast choice for me, no doubt. But when I need more protein, the Savory Sticky Rice is my priority. This dish ticks all the boxes for a nutritious start to the day, offering a perfect blend of carbs and protein. It’s one of the best sticky rice dishes.
This Vietnamese Xoi recipe is topped with a mixture of savory ingredients such as pork floss, shredded chicken, Chinese sausage, dried shrimp, and boiled quail eggs. The dish is seasoned with a combination of soy sauce, chili sauce, and other spices. All create a flavorful and satisfying dish that will make you want it for more.
What I love most about Savory Sticky Rice is its convenience. It’s like a portable breakfast package, easy to bring along wherever I go. If you want more nutrition for your breakfast, you can pair the Savory Sticky Rice with a steaming cup of soya milk. I saw that many locals here do that.
This is quite easy to make, as long as you gather enough ingredients. Here is how to make the Savory Sticky Rice easily and simply:
Ingredients
For the sticky rice
- 400 g glutinous rice
- 1 cup pork floss
- 1 cup pork bologna, sliced
- 1/2 cup pate
- 1/2 cup Chinese sausage, sliced
- 1/4 cup dried shrimp, soaked and drained
- 10 boiled quail eggs
- 50 g green onions, chopped
- 1/2 tsp salt
- 1/2 tsp sugar
- 5 tbsp cooking oil
- 50 g shallots, thinly sliced
For the sauce
- 2 tbsp soy sauce
- 2 tbsp water
- ½ tbsp sugar
- A dash of pepper
Instructions
- Rinse the glutinous rice under cold water until the water runs clear.
- In the rice cooker, combine glutinous rice and water (make sure it’s about 1cm above the rice surface). Stir in 1/4 teaspoon of salt. Cook the rice.
- Heat 2 tablespoons of oil in a pan over medium heat. Toss in the sliced shallots and stir over high heat. Once the shallots achieve a rich, dark yellow and satisfying crispiness, turn off the heat. Transfer them to a plate lined with paper towels to soak up excess oil, allowing them to cool.
- In the same pan, drizzle 1 tbsp of cooking oil and let it heat up. Fry the Chinese sausage until it takes on a delightful golden hue, then introduce the dried shrimp to the mix. Set these toppings aside.
- In a bowl, combine green onions, 1/2 tsp of salt, and 1/2 tsp of sugar. Heat 2 tbsp of cooking oil in a pan. Once the oil is hot, swiftly add the mixture of green onions, stirring until the sugar and salt completely dissolve.
- In a bowl, vigorously stir together all the sauce ingredients until well combined.
- Plate a small, even portion of sticky rice on a plate, and smoothly spread a layer of pate across its surface. Drizzle the sauce (step 6) and scallion oil garnish (step 5). Finally, crown your dish with the tantalizing toppings and cripsy fried shallots before serving.
Xoi Man – Easy Vietnamese Savory Sticky Rice Recipe
Ingredients
For the sticky rice
- 400 g glutinous rice
- 1 cup pork floss
- 1 cup pork bologna sliced
- 1/2 cup pate
- 1/2 cup Chinese sausage sliced
- 1/4 cup dried shrimp soaked and drained
- 10 boiled quail eggs
- 50 g green onions chopped
- 1/2 tsp salt
- 1/2 tsp sugar
- 5 tbsp cooking oil
- 50 g shallots thinly sliced
For the sauce
- 2 tbsp soy sauce
- 2 tbsp water
- ½ tbsp sugar
- A dash of pepper
Instructions
- Rinse the glutinous rice under cold water until the water runs clear.
- In the rice cooker, combine glutinous rice and water (make sure it’s about 1cm above the rice surface). Stir in 1/4 teaspoon of salt. Cook the rice.
- Heat 2 tablespoons of oil in a pan over medium heat. Toss in the sliced shallots and stir over high heat. Once the shallots achieve a rich, dark yellow and a satisfying crispiness, turn off the heat. Transfer them to a plate lined with paper towels to soak up excess oil, allowing them to cool.
- In the same pan, drizzle 1 tbsp of cooking oil and let it heat up. Fry the Chinese sausage until it takes on a delightful golden hue, then introduce the dried shrimp to the mix. Set these toppings aside.
- In a bowl, combine green onions, 1/2 tsp of salt, and 1/2 tsp of sugar. Heat 2 tbsp of cooking oil in a pan. Once the oil is hot, swiftly add the mixture of green onions, stirring until the sugar and salt completely dissolve.
- In a bowl, vigorously stir together all the sauce ingredients until well combined.
- Plate a small, even portion of sticky rice on a plate, and smoothly spread a layer of pate across its surface. Drizzle the sauce (step 6) and scallion oil garnish (step 5). Finally, crown your dish with the tantalizing toppings and cripsy fried shallots before serving.
Discover More:
Xoi Xeo – Vietnamese Sticky Rice with Hand-cut Mung Beans
Vietnamese Xoi Khuc – Cudweed Sticky Rice Cake
Vietnamese Pho Recipe with Flank Steak (Vietnamese Beef Noodle Soup)
Bun Bo Hue – Vietnamese Spicy Beef Noodle Soup Recipe
Chicken Onigiri – Delectable Japanese Rice Ball
Banh Mi Meatballs Recipe (Banh Mi Xiu Mai)