Xoi Man

1 minute read

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One of my mom’s favourite dishes is xôi mặn, a low brow, comfort Vietnamese food. It’s a savoury, glutinous rice dish that can be topped with a variety of toppings. Like a casserole, it’s a template and vessel for consolidating whatever leftovers you have lying around.

The base components are:

  • sticky rice
  • soy sauce
  • choice of toppings
  • green onion oil

And it’s very easy and hands-off to make. The ingredients are mostly shelf-stable pantry items, making this a great dish to keep in your back pocket.

Xoi Man:

I adapted this recipe from RunAwayRice and Vicky Pham.

To cook the glutinous rice in the instant pot, I adapted the guide from Pressure Cook Recipes.

Ingredients

Sticky Rice Ingredients

Ingredient Ratio 3 Servings
Glutinous rice - 200 g
Water 85% 170 g
Salt 1% 2 g

Stock can be substituted for more flavour.

Toppings

For 3 servings, these are rough guidelines:

  • 3 chinese sausage links
  • 2 eggs + 2 egg whites (65 g)
  • Fried onion
  • Green onion oil
  • Rotisserie chicken
  • Beef jerky

Technique

Sticky Rice Technique

  1. Wash and rinse rice.
  2. Steam sticky rice for 20-25 min. Or cook in instant pot, at 12 minutes on high pressure.
  3. Fluff the sticky rice.

Assembling

  1. Slice chinese sausage on a bias, thinly.
  2. Cook sausage in pan, with water. Fry until cooked through, doesn’t need to be browned.
  3. Set aside and reserve grease for cooking and scallion oil.
  4. Toss in 1:1 mixture of soy sauce and sugar glaze.
  5. Beat eggs and lightly season.
  6. Pour enough to coat the pan. Swirl around to cook egg crepes.
  7. Toss all ingredients together.
  8. Microwave green onion and oil for 30 seconds, to make scallion oil. Garnish.