A classic Hà Nội breakfast—golden sticky rice, creamy mung bean, crispy shallots, and a light drizzle of xì dầu (soy sauce) for extra depth.


📝 Ingredients (Serves 3–4)

Sticky rice:

2 cups glutinous rice
Water (for soaking)

For yellow color:

½ tsp turmeric powder
OR
1 tbsp fresh turmeric juice

Mung bean topping:

1 cup split mung beans (no skin)
½ tsp salt

Shallot oil:

3–4 shallots (thinly sliced)
3 tbsp oil

Seasoning:

Salt to taste
🌱 Xì dầu (light soy sauce) – for serving
Optional: sesame seeds or crushed peanuts



👩‍🍳 Instructions

1. Soak rice (with color)
Wash rice
Soak 6–8 hours (or overnight)
Add turmeric (powder or juice) into soaking water

2. Steam sticky rice
Drain rice
Steam 25–30 minutes until soft
Fluff gently

3. Cook mung beans
Soak 2–4 hours
Steam with salt 15–20 minutes
Mash and press into a firm block
Slice thinly

4. Make shallot oil
Fry shallots until golden
Keep both crispy shallots + oil

5. Assemble
Place sticky rice in bowl or banana leaf
Add mung bean slices
Top with fried shallots
Drizzle shallot oil

6. Final touch (important)
Lightly drizzle xì dầu (soy sauce) over the top

👉 This adds a subtle savoury depth that balances the creamy mung bean


💡 Tips (Hà Nội style)

✔ Use light soy sauce (xì dầu) → not too salty
✔ Only drizzle a small amount → don’t overpower
✔ Keep flavour simple and balanced
✔ Best eaten warm 👍

🌿 Why this version stands out
Authentic Hà Nội street style
Perfect balance: soft + creamy + crispy + savoury
Xì dầu adds a modern but popular touch
Naturally vegan and very satisfying