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Greatest plates · Breakfast
Xoi Man - Vietnamese Sticky Rice with Chicken, Mung Bean and Fried Shallot
A hearty savoury breakfast of glutinous rice steamed until glossy, topped with shredded soy-glazed chicken, creamy split mung bean and a shower of crunchy fried shallots. It eats like a warm, satisfying bowl and packs well over 24g of protein per serve.
Serves 6Prep 25 minCook 45 minBreakfastChicken
Containsgluten · soy · fish
Protein 18%Carbs 50%Fat 32%
About 590 kcal a serve — 27 g protein, 75 g carbs, 21 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Soak the grains
prepRinse the glutinous rice and split mung beans separately until the water runs clear. Soak both overnight (rice) and at least 2 hours (beans), then drain well.
In two bowlssoak →
overnight
Fry the shallots
toppingHeat the oil in a small pan over medium heat. Add the sliced shallots and fry, stirring often, for 6-8 minutes until golden. Lift out with a slotted spoon onto paper towel; they crisp as they cool. Reserve 1 tbsp of the shallot oil.
In the panfry →
6-8 min, medium
Season the chicken
chickenToss the chicken thighs with the fish sauce, soy sauce, sugar, garlic and white pepper. Leave to marinate while the rice steams.
In the bowlmarinate →
15 min
Steam the rice and beans
riceToss the drained rice and mung beans with the salt. Line a steamer with baking paper or cheesecloth, spread the mixture evenly, and steam over rapidly boiling water for 30-35 minutes, fluffing once halfway, until tender and glossy.
In the steamersteam →
30-35 min
Cook the chicken
chickenHeat the reserved shallot oil in the pan over medium-high. Add the marinated chicken and cook 10-12 minutes, turning, until caramelised and cooked through. Rest 5 minutes, then shred or slice.
In the pancook →
10-12 min
Assemble
finishMound the hot sticky rice into bowls. Top with the shredded chicken and any pan juices, then scatter over the crispy shallots and sliced spring onions. Serve warm.
In the bowlserve →
serve warm
Cook's noteSoaking the rice overnight is essential for even steaming. A dash of extra fish sauce or chilli on top is traditional.
Estimated per serve
590 kcal · 27 g protein · 75 g carbs · 21 g fatestimates, within ~10%
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