When it comes to preparing sticky rice, “Xoi Vo” stands out as a delicious and distinctive Vietnamese dish. Unlike other types of Xoi, “Xoi Vo” is not overly sticky. Instead, the rice kernels are crumbly, perfectly coated with well-kneaded yellow mung bean. Alongside “Xoi Gac” (Red sticky rice), “Xoi Vo” holds a significant place in Vietnamese culinary tradition.
The Art of Making “Xôi Vò”
The name “Xoi Vo” itself is intriguing. In Vietnamese, “Vo” means squeezing hard, which perfectly describes the process of making this unique dish. Although it may not be an easy dish to prepare, the wonderful taste of “Xoi Vo” makes all the effort worthwhile.
To create this delicacy, we start with glutinous rice as the main ingredient. Additionally, we need mung beans, salt, sugar, and vegetable oil. The rice and dehusked beans must be carefully selected as even a single unqualified grain can ruin the flavor. They are then soaked separately for up to 12 hours. Observing the cook as they make “Xoi Vo” can be quite fascinating.
You might wonder why the rice needs to be soaked for so long and washed meticulously. The reason is simple: a perfect plate of “Xoi Vo” requires the kernels to absorb just enough water while still being completely dry and crumbly when cooked.
Similar to “Xoi xeo,” mung beans for “Xoi Vo” are steamed and mashed until they become powdery. Subsequently, the beans are mixed thoroughly with the rice, along with a touch of salt and vegetable oil. The grain is then fully covered with granular bean. The well-squeezed steamed mung beans add a creamy texture and a delightfully sweet nutty flavor to the rice. Finally, the mixture is steamed again.
After 20 minutes in the steamer, the rice becomes tender. However, the process doesn’t end there. The cook must wait for the mung bean glutinous rice to cool off before rolling it between their hands with some sugar. Once cooled, you can savor the just rewards of your labor.
What Makes “Xoi Vo” So Special?
The versatility of “Xoi Vo” is what sets it apart. Whether it’s breakfast, lunch, dinner, or supper, this dish works for any meal of the day. However, most Vietnamese people enjoy “Xoi Vo” with “che hoa cau,” a sweet dessert soup made from tapioca starch, sugar, and water. The combination of “Xoi Vo” and “che hoa cau” creates a harmonious blend of fragrances and an elegantly tender taste.
Xoi Che with Sweet Soup
As a refreshing dessert, “Xoi Che” (the combined name for both “Xoi Vo” and “che hoa cau”) is best enjoyed during the summer. It provides a cooling effect for both the body and soul. The bright yellow color, symbolizing prosperity in Asian beliefs, and the abundance of grains, symbolizing maternity, make “Xoi Vo” a special gift from nature for newborn babies and couples, creating a wish for a happily ever after life.
