Xôi Đậu Xanh Thập Cẩm-Savory Sticky Rice with Multiple Toppings.

Vietnamese food

If Emeril makes a recipe for this dish, do you think it is worth trying?

“Xôi” cooked sticky rice is a humble dish that can be eaten as breakfast or snack or a meal.  Combine mung beans or other beans (black, red, peanuts, etc.) and sticky rice is popular in Vietnam.  We all know only animal provides complete protein.  Incomplete protein comes from other sources like in mung beans or grain/rice, etc.  When combine mung bean and rice together they act like a complete protein.  How our ancestors know about it? We never know, don’t we?  Wait, if you remember: cooked sticky rice is called Xôi if it is cooked by steaming. and Cơm nếp if it is cooked in a rice cooker or a pot over a stove.

Sometime a little dark soy sauce and soy sauce is adding into the rice before cooking to make it a little darker color but we do sprinkle extra plain soy sauce over them when eating if necessary.  No fish sauce or dipping sauce here.  Oop sorry Emeril “BAM” 

Any of leftover as chicken, meat, bacon, hot dog, sausage, spam etc. can be use as toppings if you like too. How easy is that?

Sticky rice will absorb water slightly different from brand to brand, adjust water next time if you like your rice softer or drier.

Sticky Rice with Mung beans

Make 4-6 servings

   2 cups sticky/glutinous rice
  1/2 cup dried skinless mung beans
  1 tsp vegetable oil
  1/4 tsp salt

  1. Put mungbean in a small bowl, cover with  hot boiling water (about 1 inch above the top of mung beans) for 20 minutes.  Place sticky rice in another bowl, rinse several times with water to remove dust and enhance flavor, then cover with water (not need warm or hot water)
  2. Drain the rice well in a colander and transfer it to a rice cooker.  Rinse mung beans several times until water is clear.   Drain well, then add mung beans, salt and oil to rice. Toss well.  Add 1 3/4 cup water. The water should need to rise above the rice level about 1/4 inch.  Cook 15 minutes more after the cook button turns off automatically.  The rice and bean should be soft all the way to the core when you press a grain of rice between two fingers. 
  3. If you do not have a rice cooker, use a regular pot.  Bring it to a boil and turn the heat down to simmer (medium or medium low), cover for 10 minutes.  Open and stir and cover up again.  When the water evaporate and the surface rice gets dried, cover and adjust the heat to medium low or low to keep the steam is gentle but steady.  Cook until the rice is cooked through like above.   

Toppings

Chicken
   One half of chicken breast about 11 oz
   1 small shallot, finely minced
   2 garlic cloves, finely minced
   1 Tbs fish sauce
   1/2 Tbs sugar
   1/4 tsp ground black pepper
   1 Tbs vegetable oil or melted chicken fat 
Dried Shrimp
   1/3 cup dried shrimp, soaked in boiling hot water until soft about 20-30 minutes, drained well
   1 tsp fish sauce
   1/2 tsp sugar
  1/8 tsp ground black pepper
2 stick of Chinese sausage about 1/4 lbs, thinly sliced
2 eggs,  beaten with 1/8 tsp salt until uniform
4 green onion, thinly slice white and green part separate
2-3 Tbs vegetable oil
Soy sauce, and a few red hot Thai chili to serve
  1. Thinly slice chicken breast ( about 1/8 inch thick the thinner the faster it will be cooked)along the grain. Marinate with shallot, garlic, fish sauce, sugar, black pepper.  Set aside at least 15 minutes.
  2. In a large nonstick skillet, add a thin layer of oil cover the bottom over medium high heat.  When the oil start shimmering, add egg, swirl the pan around for the egg forming a thin layer at the bottom. Pour the extra egg back to the bowl.  Return the skillet back to the stove, when the top looks dry.  Remove the skillet from heat and turn it upside down over  a large cutting board or plate or just slide the egg out by tilting the skillet on its side.  Repeat with the remaining egg. Thinly slice eggs and set aside.
  3. Return the skillet to heat and add thinly slice sausage over medium  heat.  Slowly cook until sausages start to render the fat, curl and light brown both side.  Transfer them to a bowl.
  4. Return the skillet back to medium heat. Add 1 tsp oil, white part onion and dried shrimp.  Stir, then add 1 tsp fish sauce,  1/2 tsp sugar and 1/8 tsp ground black pepper.  Turn the heat down to medium low.  Cook 2-3 minutes for the shrimps absorb the seasoning and becomes shiny.  Do not cook too long the shrimp will be hardened.  Transfer shrimp to a bowl.
  5. Return the skillet back to the stove, add 1 Tbs of oil or melted chicken fat over medium high heat. Add chicken and marinade into a thin layer.  Cook a few minutes until the chicken turn opaque around the edges, turn over the other side. Adjust the heat if it seems too hot and not much liquid left in the skillet. Cook a few more minutes until the center cooked through-no longer pink or clear raw look.  Use the fork or chopstick poke into the center and pull apart to check.  Raw chicken is not safe to eat but over cooked chicken breast is touch. Transfer chicken to a large plate.  When the chicken is cool enough to handle, use the fingers and pull them apart into small pieces along the grain.  
  6. Return the skillet back to the stove, add 1 Tbs of oil over medium high heat.  When the oil is hot, add green onion,  remove from heat immediately and stir in chicken. 
  7. All the topping can be mixed into the cooked rice but they can be arranged on  a large platter and served on the side with regular soy sauce and thinly slice hot red pepper.

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