Vietnamese Sticky Rice (Xôi Mặn)

Xôi mặn (aka Vietnamese savory sticky rice) is one of those dishes that feels like comfort in a bowl. It starts with chewy, sticky glutinous rice and gets piled high with savory toppings like dried shrimp, Chinese sausage, eggs, pork floss, and scallion oil. It’s salty, umami-packed, and totally satisfying—whether you eat it for breakfast, lunch, or as a midday snack. Honestly, I’ve had it for dinner more times than I can count and never once regretted it.

This dish brings back all the nostalgic memories of Vietnamese street food. Think early morning market runs or grabbing a quick bite from a food stall wrapped in banana leaves or packed up in little Styrofoam boxes. But it’s so easy to recreate at home, and honestly, way better when it’s fresh and warm out of your own kitchen.

Why You’ll Love This Recipe

• Packed with flavor and texture – Salty dried shrimp, sweet Chinese sausage, soft cha lua, crispy shallots… every bite is different and delicious.
• Totally customizable – Mix and match toppings based on what you have.
• Meal prep–friendly – Everything can be prepped ahead and reheated.
• Comforting and filling – It’s the kind of dish that sticks with you (in a good way).
• Gluten-free – As long as you use gluten-free soy sauce, this one’s safe for GF diets.

What You’ll Need (Overview of Ingredients)

Here’s what goes into this version of xôi mặn. Feel free to swap things around based on what you have—this dish is super forgiving.

Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.

• White glutinous rice – Also called sweet rice. Soak it overnight or at least 30 minutes in hot water so it steams evenly and gets that signature sticky texture.
• Dried shrimp – Adds a punch of salty umami. Soak them to soften before sautéing.
• Chinese sausage (lap xuong) – Sweet, savory, and caramelized when pan-fried.
• Shiitake mushrooms – Fresh or dried both work. Just slice and sauté.
• Eggs – Cooked omelet-style or hard-boiled, then thinly sliced.
• Pork floss (ruốc) – Light, fluffy, and salty-sweet—adds texture and flavor.
• Pork loaf (chả lụa) – A classic Vietnamese cold cut. Slice or julienne it.
• Scallion oil & fried shallots – Don’t skip these! They bring it all together.
• Soy sauce & oil – To season the rice and toppings.
• Optional: Cracked black pepper or extra soy sauce for serving.

How to Make Vietnamese Sticky Rice

1. Soak and Steam the Rice

• Rinse the rice a few times until the water runs clear.
• Soak overnight in cold water or for at least 30 minutes in hot water.
• Drain and steam in a lined steamer basket for 30–40 minutes.
• Halfway through, sprinkle 1 tablespoon soy sauce and ¼ cup water over the rice to season and keep it moist.

2. Prep the Toppings

• Dried shrimp: Sauté in oil for a few minutes until fragrant.
• Chinese sausage & mushrooms: Fry until slightly caramelized.
• Cha lua: Slice or julienne thinly. Add some soy sauce and fry it in a pan for a few minutes.
• Eggs: Whisk, cook, cool, roll, and slice.
• Keep the pork floss, scallion oil, and fried shallots ready to go.

3. Assemble Your Xôi

Fluff the sticky rice and divide it into bowls or plates. Top generously with all the prepared ingredients. Drizzle with scallion oil and finish with fried shallots. Add a little cracked black pepper or soy sauce if you like.

What to Serve with Xôi Mặn

This dish is hearty enough on its own, but you can pair it with:

• Chili garlic sauce or pickled veggies for brightness
• A light cucumber salad to balance the richness
• Vietnamese iced coffee if you’re eating this for breakfast (highly recommend)

Leftovers? Here’s How to Store It

• Fridge: Store rice and toppings separately in airtight containers for up to 3 days.
• Reheat: Steam the rice again or microwave it with a splash of water and a damp paper towel.
• Toppings: Reheat sausage and shrimp in a skillet or microwave. Avoid reheating pork floss—it’s best added fresh.

A Comfort Food Classic 💛

Xôi mặn is one of those dishes that feels like home. Whether you grew up eating it or are trying it for the first time, it’s comforting, satisfying, and honestly—pretty fun to make. All those toppings? Totally worth it. And once you’ve got the components down, you can throw it together whenever the craving hits.

Save it, make it, love it. And let me know in the comments if this becomes part of your regular rotation. I always love hearing what you’re cooking!

RECIPE