Xoi Xeo

Xoi Xeo is a delicious Vietnamese sticky rice dish topped with savory mung beans and crispy shallots, offering a delightful mix of textures and flavors. This kosher version is perfect for a satisfying lunch, combining traditional ingredients with dietary restrictions in mind.

Ingredients

• Glutinous rice - 200 grams
• Mung beans - 100 grams
• Shallots - 2 medium, thinly sliced
• Vegetable oil - 3 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon

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. Cook the mung beans in a pot of boiling water for about 15-20 minutes until soft, then drain and mash them with a fork. Mix in salt and pepper to taste.
3. Drain the soaked glutinous rice and place it in a steamer lined with cheesecloth. Steam the rice over boiling water for about 30 minutes until fully cooked and sticky.
4. In a small pan, heat the vegetable oil over medium heat. Add the sliced shallots and fry until golden brown and crispy, then remove from oil and drain on paper towels.
5. Once the rice is cooked, transfer it to a serving dish. Layer the mashed mung beans on top of the sticky rice, followed by the crispy shallots.
6. Drizzle with soy sauce and sesame oil, then garnish with fresh cilantro before serving.

Nutrition

• Calories: 450
• Protein: 10 g
• Carbs: 80 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.2 L

Health Benefits

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

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