Vietnamese Sticky Rice (Xôi Mặn)

plate of savory vietnamese sticky rice xoi man.

Vietnamese Sticky Rice (Xôi Mặn)

Course: Breakfast, Main Course, Side Dish, Snack

Cuisine: Vietnamese

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: servings

Calories: 506kcal

Author: Quynh Nguyen

Xôi mặn is Vietnamese savory sticky rice topped with a mix of sweet and salty goodies like dried shrimp, Chinese sausage, pork floss, and cha lua (pork loaf). It’s a hearty breakfast or anytime snack, loaded with texture and flavor in every bite. This version is easy to assemble once all your ingredients are prepped and perfect for meal prepping ahead!

Print Recipe

Ingredients

2 cups white glutinous rice soaked overnight or 30 minutes in hot water
½ cup dried shrimp soaked in warm water for 15 minutes, then drained
1 tablespoon neutral oil (like avocado or vegetable oil)
1 tablespoon soy sauce
¼ cup water
2 eggs, cooked and thinly sliced (omelet-style)
4 dried or fresh shiitake mushrooms (rehydrated and sliced if dried)
2 Chinese sausages (lap xuong), thinly sliced
¼ cup pork floss (ruốc)
½ cup pork loaf (cha lua), thinly sliced or julienned
2 tablespoons scallion oil
2 tablespoons fried shallots

Instructions

Prepare the rice: Rinse glutinous rice 2–3 times until the water runs mostly clear. Soak overnight in cold water or 30 minutes in hot water. Drain well before cooking.
Cook the sticky rice: Steam the drained rice in a steamer lined with cheesecloth or a parchment round for about 30–40 minutes, until tender and sticky. Sprinkle in 1 tablespoon soy sauce and ¼ cup water halfway through steaming to lightly season and keep the grains moist.
Prep the toppings: In a skillet, heat oil over medium heat. Sauté the drained dried shrimp for 2–3 minutes until fragrant.
In the same pan, lightly fry the sliced Chinese sausage and mushrooms until cooked through and slightly caramelized. Set it aside.
Add the sliced pork loaf (chả lụa) to the same pan and drizzle in a bit of soy sauce. Stir-fry for 1–2 minutes, just enough for the chả lụa to warm through and soak up some of that savory flavor.
Cook the eggs omelet-style, then roll and slice into thin strips.
Assemble the savory sticky rice: Fluff the cooked sticky rice and divide into serving portions. Top each with sautéed shrimp, sausage, mushrooms, sliced egg, cha lua, pork floss, scallion oil, and fried shallots.
Serve: Enjoy warm with an extra drizzle of soy sauce or a dash of pepper if desired.

Notes

Storage Tips:

Store leftover sticky rice and toppings separately in airtight containers in the fridge for up to 3 days. Reheat rice by steaming or microwaving with a damp paper towel to keep it soft.

Nutrition