Xoi is a traditional Vietnamese dish that showcases the country's love for sticky rice. This hearty and comforting dish is often served as a main course or snack and is enjoyed throughout Vietnam. The sticky rice is steamed to perfection, creating a soft and slightly chewy texture that pairs beautifully with a variety of toppings.

One of the classic ways to enjoy Xoi is with mung beans, which add a nutty flavor and a bit of protein to the dish. Shredded chicken is another popular topping, bringing savory notes and a satisfying bite. Fried shallots are sprinkled on top, adding a crispy texture and a hint of sweetness.

The history of Xoi dates back centuries in Vietnamese culinary tradition. It has been a staple dish for families, often prepared for special occasions and gatherings. The versatility of Xoi allows for endless variations, making it a beloved comfort food enjoyed by people of all ages across Vietnam.

Ingredients:

- 2 cups sticky rice

- 1/2 cup mung beans

- 1 cup shredded cooked chicken

- 1/4 cup fried shallots (store-bought or homemade)

- Salt to taste

Method of Preparation:

1. Rinse the sticky rice thoroughly under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

2. Rinse the mung beans and soak them in water for about 2 hours.

3. Drain the soaked sticky rice and mung beans.

4. Steam the sticky rice and mung beans separately until cooked and tender. This usually takes about 25-30 minutes for the sticky rice and 15-20 minutes for the mung beans.

5. Once cooked, mix the steamed sticky rice and mung beans together in a bowl.

6. Season the rice and beans mixture with salt to taste and mix well.

7. To serve, top the sticky rice and mung beans with shredded cooked chicken and fried shallots.

8. Enjoy the Xoi warm as a delicious and satisfying meal or snack.

Nutrition Value:

1. Sticky Rice (2 cups):

  - Calories: Approximately 480 kcal

  - Carbohydrates: Around 106 grams

  - Protein: About 8 grams

  - Fat: Negligible (less than 1 gram)

  - Sodium: Very low (depends on added salt)

  - Cholesterol: Zero

  - Vitamins and Minerals: Provides small amounts of B vitamins, iron, and magnesium.

  - Nutritional Benefit: Sticky rice is a good source of carbohydrates, providing energy. It's gluten-free and suitable for those with gluten sensitivities. However, it's relatively low in protein and other essential nutrients, so it's often paired with protein-rich foods like beans or meat.

2. Mung Beans (1/2 cup):

  - Calories: About 120 kcal

  - Carbohydrates: Around 22 grams

  - Protein: Approximately 7 grams

  - Fat: Less than 1 gram

  - Sodium: Low (depends on cooking method)

  - Cholesterol: Zero

  - Vitamins and Minerals: High in folate, iron, magnesium, and phosphorus.

  - Nutritional Benefit: Mung beans are a good source of plant-based protein, fiber, and essential nutrients like folate and iron. They can aid in digestion due to their fiber content and provide a vegetarian-friendly protein option.

3. Shredded Cooked Chicken (1 cup):

  - Calories: Around 230 kcal

  - Carbohydrates: Negligible (less than 1 gram)

  - Protein: Approximately 45 grams

  - Fat: About 5 grams (varies based on cooking method)

  - Sodium: Depends on seasoning and cooking method

  - Cholesterol: Varies based on cut and preparation method

  - Vitamins and Minerals: Rich in protein, B vitamins (especially B6 and B12), and minerals like zinc and selenium.

  - Nutritional Benefit: Chicken is a lean source of protein, essential for muscle repair and growth. It also provides important vitamins and minerals for overall health.

4. Fried Shallots (1/4 cup):

  - Calories: Approximately 60 kcal

  - Carbohydrates: Around 14 grams

  - Protein: About 1 gram

  - Fat: Approximately 1 gram

  - Sodium: Varies based on frying method and seasoning

  - Cholesterol: Zero

  - Vitamins and Minerals: Contains small amounts of vitamins C and E, and some minerals like potassium and calcium.

  - Nutritional Benefit: Shallots add flavor and crunch to dishes but should be consumed in moderation due to their fat content from frying. They provide some antioxidants and micronutrients.

5. Salt (to taste):

  - Calories: Zero

  - Carbohydrates: Zero

  - Protein: Zero

  - Fat: Zero

  - Sodium: Depends on amount used

  - Cholesterol: Zero

  - Vitamins and Minerals: No significant vitamins or minerals.

  - Nutritional Benefit: Salt enhances flavor but should be used sparingly due to its sodium content. Too much sodium can contribute to high blood pressure and other health issues, so it's important to monitor intake.