Hearing the title is harsh, however why is everybody “in love” with sticky rice?

Xoi Xeo is a well-recognized breakfast dish of Hanoians, no matter rain or shine, spring – summer time – autumn and winter, when mentioning breakfast presents, they mechanically bear in mind this “smell-up” sticky rice. The shiny golden sticky rice wrapped in lotus leaves, banana leaves, dong leaves… price 10 thousand, even 5 thousand is sufficient to fulfill with this greasy, aromatic, supple sticky rice…

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How to make sticky rice with cooking phases takes lots of time from selecting sticky rice to the completed product on show.

Specifically, the cook dinner should select the scrumptious yellow sticky rice, then soak it in heat water for about 5 hours earlier than cooking the sticky rice. In addition, select inexperienced beans with yellow flesh (take away the pores and skin), grind the seeds in half and in addition soak them in heat water for about 2 hours, then carry them to cook dinner with a little bit salt. After the inexperienced beans are cooked, use chopsticks to beat them easy and squeeze the beans into fists.

After measuring the sticky rice, the saleswoman will use a knife to chop into skinny slices of beans and drop them straight right into a handful of sticky rice. The picture of “slanting” every bean like this has grow to be very acquainted to many individuals in Hanoi. Is this picture the origin of the title “Xoi Xeo”?

Xoi Xeo is indispensable for fried onions, that are golden and aromatic. Take a spoonful of onion fats and unfold it evenly right into a handful of sticky rice, chop extra inexperienced beans, fry and sprinkle on high of a handful of sticky rice, full with iridescent, aromatic photographs.