Xoi vo

Xoi vo is a delightful Vietnamese sticky rice dish made with glutinous rice and mung beans, offering a rich, savory flavor profile. This Kosher version maintains traditional elements while ensuring compliance with dietary laws.

Ingredients

• Glutinous rice - 200 grams
• Mung beans (split and peeled) - 100 grams
• Salt - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Shallots (finely chopped) - 2 tablespoons
• Black sesame seeds (toasted) - 1 tablespoon
• Coriander (fresh, chopped) - 2 tablespoons
• Soy sauce (Kosher) - 1 tablespoon
• Water - 500 milliliters

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Rinse the mung beans and soak them in water for about 1 hour.
3. Drain the soaked rice and mung beans. In a steamer or bamboo basket lined with cheesecloth, layer the rice and mung beans evenly.
4. Steam the rice and mung beans over simmering water for about 30 minutes, or until both are tender and cooked through.
5. While steaming, heat vegetable oil in a pan over medium heat. Add the chopped shallots and sauté until they turn golden brown and fragrant.
6. Once the rice and mung beans are cooked, transfer them to a mixing bowl. Add the sautéed shallots, salt, soy sauce, and mix well to combine.
7. Serve warm, garnished with toasted black sesame seeds and fresh coriander.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in carbohydrates for sustained energy.
• Contains fiber from mung beans, promoting digestive health.

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