How to Cook Vietnamese Xoi Vo

Prepare the Sticky Rice

Rinse the sticky rice thoroughly, then soak it in water for 5-8 hours, changing the water occasionally to prevent sourness. If using warm water, soak for about 3-4 hours.

After soaking, drain the rice, but do not rinse it again as it may cause the grains to break. Once the rice is slightly dried, add 1/2 teaspoon of coarse salt and mix well.

Cookbeo prepares Xoi Vo to be served with Che Hoa Cau, a sweet mung bean dessert. Because the dessert is sweet, Cookbeo adds just enough salt to the sticky rice to prevent it from tasting bland. If you prefer a saltier Xoi Vo, increase the amount of salt to 1-1.5 teaspoons.

Prepare the Mung Beans

Rinse the mung beans thoroughly and soak them. The soaking time for mung beans is shorter than for sticky rice, usually around 3-4 hours.

After soaking, lightly rinse the mung beans under water and drain. Add water to a pot, filling it about halfway up to the steamer basket. Bring the water to a boil, then place the mung beans in the steamer and cover with a lid. Steam over low heat for about 20-25 minutes until the beans are cooked through.

Once cooked, transfer the mung beans to a bowl and mash them while they are still hot.

Make sure to steam the mung beans only after the water has boiled to prevent the bottom layer from becoming too mushy.

Mix the Mung Beans and Sticky Rice

Once the mung beans are mashed, place half of them in a large bowl, then add the drained sticky rice. Gently mix the mung beans and sticky rice together by hand. The mung beans will coat the rice grains, helping them to remain separate and fluffy, which is the hallmark of Xoi Vo.

Finally, add a small amount of cooking oil to the mixture to give the rice a glossy finish and to prevent it from clumping together. Cookbeo uses chicken fat, which enhances the flavor of Xoi Vo.

After mixing the mung beans and sticky rice, you can place the mixture in a muslin cloth bag before steaming. Using a cloth bag makes it easier to handle the rice and prevents it from sticking to the steamer basket, making cleanup easier afterward.

Steam the Sticky Rice

Add water to the steamer, filling the bottom section about one-third full, and bring it to a boil. Then, place the steamer basket with the mung bean and sticky rice mixture on top. Spread the mixture evenly and poke a few small holes on the surface with chopsticks to allow steam to escape evenly.

Cover the steamer and cook the sticky rice over low heat for the first steaming, which should take about 30 minutes.

After 30 minutes, remove the steamer basket, mix the sticky rice with the remaining mung beans, and drizzle with coconut milk for extra richness. This step is particularly popular for those who enjoy coconut-flavored Xoi Vo. Cover the rice with a cloth and let it rest for 5-10 minutes.

Next, proceed with the second steaming. Once again, bring the water to a boil, reduce the heat, and return the rice mixture to the steamer. Spread it evenly and poke holes on the surface, then cover with a cloth. At this stage, if you have pandan leaves, you can wash and bundle them and place them in the steamer to infuse the rice with a fragrant aroma. Steam for another 10-20 minutes.

After 15-20 minutes, turn off the heat, transfer the Xoi Vo to a large bowl, fluff it up with chopsticks, and let it cool. Your Xoi Vo is now ready to serve.