The Art of Making Vietnamese Sticky Rice with Mung Beans- xôi vò

The Vietnamese cuisine is renowned for its vibrant flavors and intricate cooking techniques, and one of the most cherished dishes is sticky rice with mung beans (xôi vò). This dish is not just a staple food but also a cultural symbol representing the meticulousness and tradition of the Vietnamese culinary arts.

The traditional method of making sticky rice is a two-step process that begins with steaming the rice and ends with a hands-on approach to mix it with cooked green beans. This method is affectionately known as "rubbing," a term that aptly describes the physical mixing required to achieve the perfect texture.

However, as times change, so does cooking methods. Modern recipes have adapted to make the process more convenient without compromising the dish's integrity. One such innovation involves soaking the sticky rice in coconut milk overnight. This technique ensures that the rice maintains its distinct texture without becoming mushy during steaming. Additionally, the mung beans are cooked, puréed, and then steamed along with the rice, eliminating the need for manual mixing.

Despite the variations in preparation, the dish's essence remains the same: the sticky rice must be tender yet firm, each grain distinct, and the mung beans must be evenly distributed throughout the dish. The result is a harmonious blend of flavors and textures that is both satisfying and visually appealing.

For those looking to try their hand at this delightful dish, here's a quick recipe that captures the essence of traditional sticky rice without the need for extensive "rubbing."

The final product is a testament to the beauty of the Vietnamese cuisine—a dish that is simple in its ingredients but complex in its creation. Whether you follow the traditional method or opt for a modern twist, the experience of making and enjoying Vietnamese sticky rice is sure to delight the senses.

Ingredients:

- 2 cups of Thai sticky rice

- 1 cup peeled mung beans

- 1/4 cup coconut oil

- 1 teaspoon salt

- 1/4 cup sugar

- 2 oz. coconut powder

- 2 pandan leaves

Directions:

1. Begin by thoroughly washing the sticky rice and green beans, removing any impurities.

2. Soak both the rice and beans in water for 6-8 hours to soften them before cooking.

3. Drain the sticky rice for about 2 hours, ensuring the grains are dry. If short on time, a towel or paper can expedite the process.

4. Steam the mung beans for approximately 20 minutes until they are fully cooked.

5. Purée the cooked beans until they achieve a powdery consistency.

6. Combine the sticky rice with half of the mung bean purée, coconut powder, sugar, coconut oil, and salt, mixing thoroughly.

7. Place pandan leaves at the bottom of the steamer before adding the rice and bean mixture.

8.Place the mixture of sticky rice and beans in the steamer and place it above the pot of boiling water. Use a towel to cover the lid so the steam doesn't fall into the sticky rice while steaming.

After about 10 minutes, open the lid and stir the sticky rice evenly. Steam for about 20 minutes until the sticky rice is cooked. Remove the sticky rice from the steamer. Mix the remaining half of the beans and use chopsticks to stir evenly. At this time, if you have a fan, fan it over the sticky rice to cool it quickly. You can add all the remaining sugar while cooking or when the sticky rice is just done.