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Vietnamese Savory Sticky Rice | Xoi Man

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By: Cindy Lam Lorimer
Prep Time: 15 minutes
Cook Time: 30 minutes
Soak overnight: 12 hours
Servings: 6
"Xoi Man" is a Vietnamese savory sticky rice, made with cooked glutinous rice that serves as a canvas for a savory mix topping consisting of Chinese sausage, dried shrimp and mushroom. This fulfilling snack encapsulates the essence of comfort food.

Ingredients 

  • 2 cups glutinous rice or sweet rice grains, soak in water overnight
  • 1 liter coconut water
  • 1 cup dried shrimp, soak in water overnight, rough chop
  • 1 cup dried shitake mushroom, soak in water overnight, rough chop
  • ½ cup salted radish (optional), chopped
  • 1 tsp kosher salt
  • ⅓ cup coconut milk
  • 1 tsp, plus a pinch, sugar
  • 1 Tbsp, (plus extra for frying radish) avocado oil or any neutral oil, I use the oil from frying the shallots
  • 1 cup Chinese sausage, cut bite size pieces
  • 2 Tbsp Maggi, or soy sauce
  • 1 tsp mushroom powder
  • 1 large shallot, thinly sliced
  • ½ cup avocado oil, or any neutral oil
  • 5 green onions, chopped
  • ¼ cup peanuts

Instructions

  • Soak rice grains overnight in coconut water.
  • Soak the dried shrimp and the dried shiitake mushroom in water, separately, overnight.
  • If using salted radish, soak this in water overnight as well.
  • The next day, drain rice, shrimp and mushroom.
  • Add salt, coconut milk, sugar and oil, and mix it together with the rice.
  • In a hot bamboo steamer, or any steamer, steam rice for 15 minutes.
  • Drain radish and slice it very thin.
  • Squeeze all water out of the radish and pat dry with paper towel. (Skip these steps if not using radish).
  • In a pan, on medium high heat, add a generous amount of oil in a pan and fry up the radish until golden brown.
  • Remove oil and radish.
  • Place only radish back in pan, sprinkle with sugar and fry for a few seconds until it’s crispy and dry.
  • Drain shrimp, and cut into bite size pieces.
  • In a small food processor, add dried shrimp and pulse a few times. If you don't have a food processor, then you can easily chop the dried shrimp. Put aside.
  • Drain shiitake mushroom, squeeze out all the water and cut into bite size pieces.
  • In same pan, on medium heat, cook the Chinese sausage. You don’t need to add oil to the pan as the Chinese sausage will release quite a bit of it.
  • After a few minutes, add shrimp and shiitake mushroom and stir fry them together.
  • Add maggi/soy sauce and mushroom.
  • In a saucepan over medium high heat, add ½ cup oil and fry shallots until they turn light golden brown. Remove from oil immediately and place on paper towel lined plate. Once shallots dry they will get crispy.
  • While the oil from the fried shallots is still hot and removed from the heat, add green onions to make green onion oil.
  • Top sticky rice with Chinese sausage mix and garnish with fried shallots, peanuts and green onion oil.

Notes

You can add or remove any protein that you wish, as this recipe is very forgiving. You can, for example, add shredded rotisserie chicken and/or cha lua (Vietnamese ham). If you want to make a vegan version, then substitute Chinese sausage with fried tofu bits.

Nutrition

Serving: 1portion | Calories: 741kcal | Carbohydrates: 74g | Protein: 44g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 457mg | Sodium: 2537mg | Potassium: 691mg | Fiber: 7g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 5mg

Equipment

  • bamboo steamer or any steamer

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