VIETNAMESE STICKY RICE (XOI)

Alongside Banh Mi, Com Tam (broken rice), and Banh Xeo, Xoi is a simple and cherished dish that has been close to the hearts of city dwellers for generations. It is not only a delicious and enticing meal but also a hallmark of Vietnamese culinary culture, catering to a diverse range of palates—from savory to sweet—at an affordable price.

If one were to ask how many types of Xoi exist, it would be difficult to count them all. Xoi is made from perfectly steamed glutinous rice, combined with various plant or animal-based ingredients. Examples include sticky rice with mung beans, black beans, peanuts, lotus seeds, cashews, corn, or coconut meat, as well as fruit-based versions like mango, durian, and gac (baby jackfruit) sticky rice, or savory options served with chicken, pork, or duck.

For instance, standing before a roadside savory Xoi vendor in Ho Chi Minh City, the array of toppings displayed on her cart will surely captivate any visitor. There is pâté, sausages, roasted pork, char siu, smoked meat, shredded chicken, eggs, various types of Vietnamese ham, and Chinese sausage. As for the sweet varieties, the dipping components are equally diverse, including toasted sesame salt, crushed peanuts, or shredded coconut.

Ho Chi Minh City may be vibrant and modern, but it is also beautiful in small, rustic things—like a simple Xoi stall nestled by the roadside.