Xôi (Vietnamese pronunciation:[ʃoj˧˧]) is a savory (mặn) or sweet (ngọt) Vietnamese dish made from glutinous rice and other ingredients. Xôi is a common on-the-go breakfast item, and a popular snack nationwide. Although it is often served as a breakfast or dessert, people also eat it at lunch or dinner as a main dish in many areas in Vietnam.
Varieties
Xôi lá cẩm
Xôi gà (chicken xôi)
Xôi ngũ sắc (five-colour xôi)
Savory
Savory xôi are called xôi mặn in Vietnamese. They include the following varieties:
Xôi ngô or Xôi bắp – made with corn and smashed cooked mung beans
Xôi cá – fried fish xôi
Xôi chiên phồng – deep-fried glutinous rice patty
Xôi gà – with chicken
Xôi khúc – with mung bean filling with a coating of pandan leaves paste
Xôi lạc[1] (northern Vietnamese name; called xôi đậu phộng or xôi đậu phụng in southern Vietnam) - made with peanuts
Xôi lam – cooked in a tube of bamboo of the genus Neohouzeaua and often served with grilled pork or chicken; a specialty of highland minority groups
Xôi lạp xưởng or xôi lạp xường – served with Chinese sausage, meat floss and boiled quail egg
Xôi gấc[3] – made with the aril and seeds of the gấc fruit
Xôi lá cẩm (also called xôi tím) – made with the magenta plant
Xôi lá cẩm đậu xanh – made with the magenta plant and mung beans
Xôi lá dứa – made with pandan leaf extract for the green color and a distinctive pandan flavor
Xôi lam – cooked in a tube of bamboo of the genus Neohouzeaua and often served with sesame seeds and salt; a specialty of highland minority groups
Xôi lúa – with boiled waxy maize, fried shallot and mung bean paste
Xôi nếp than – made with black glutinous rice
Xôi ngũ sắc – 5-colored xôi: purple from the leaf extract of the magenta plant, green from pandan leaf, red from gấc fruit, yellow from mung beans, and the white color of natural glutinous rice