How to make a Vietnamese savory sticky rice, or Xôi Mặn! We all know sweet sticky rice, but savory sticky rice is up there for me! Served with the best toppings like chinese sausage, fried shallots, pork floss, dried shrimp, and my favorite special ingredient: mung bean. Definitely give this a try and don’t skip out on the scallion oil!
📝 Ingredients
Servings: 2–3
⏱ Time: ~45 min
For different servings, multiply ingredients accordingly.
🍚 Sticky Rice Base
- 1 cup glutinous rice
- ½ cup water
- ½ cup chicken stock
- ½ tbsp fish sauce
- ½ tbsp soy sauce
🥓 Toppings
- ½ cup Chinese sausage, sliced
- ½ cup dried shrimp
- ⅓ cup pork floss
- ½ tbsp sugar
- ½ tbsp soy sauce
- Dash of MSG
- Dash of black pepper
- 1 tsp chicken bouillon
🌿 Mung Bean & Garnish
- ⅓ cup mung bean (soaked overnight, blended & cooked until mushy)
- Fried shallots
- Scallion oil
👩🍳 Directions
- In a pot, combine glutinous rice, water, chicken stock, fish sauce, and soy sauce. Cook for 20–25 minutes until rice is tender and sticky.
- Meanwhile, slice the Chinese sausage and puree the soaked mung beans in a food processor. Cook the mung bean puree over low heat until mushy, stirring often.
- In a pan, sauté the Chinese sausage, dried shrimp, and seasonings (sugar, soy sauce, MSG, bouillon, and black pepper) for 3–5 minutes.
- Once rice is cooked, spread the mung bean over the top, followed by the cooked toppings.
- Garnish with fried shallots and scallion oil. Serve warm!
Tamonde 