Vietnamese Mung Bean Rice: Savory Steamed Sticky Rice

Vietnamese mung bean rice, often called xôi đậu xanh, is sticky rice steamed with tender yellow mung beans and finished with savory toppings. This version keeps the grains distinct but soft, with mashed beans folded through for a creamy, lightly nutty flavor; it is served warm as a snack, side dish, or simple meal.

Ingredients

2 cups (400 g) glutinous rice, also sold as sweet rice or sticky rice
3/4 cup (150 g) hulled yellow split mung beans
8 cups (1.9 L) cool water for soaking the rice, plus 4 cups (950 ml) for soaking the beans
3/4 teaspoon (4 g) fine salt
1 tablespoon (15 ml) neutral oil, such as canola or sunflower oil
3 scallions (about 45 g), thinly sliced
2 tablespoons (30 ml) neutral oil for the scallions
1/3 cup (25 g) crisp fried shallots, homemade or store-bought
1 tablespoon (9 g) toasted sesame seeds, optional
About 6 cups (1.4 L) water for the steamer, adding more if needed

Instructions

Soak the rice and beans separately. Rinse the glutinous rice in several changes of water until the water is less cloudy. Cover it with the 8 cups (1.9 L) cool water and soak for 6 hours at room temperature. Rinse the mung beans, cover them with the 4 cups (950 ml) water, and soak for 2 hours. The shorter bean soak can take place during the rice soak. If your kitchen is especially warm, refrigerate both bowls while they soak.
Drain and prepare the beans. Drain the mung beans and rinse them once more. Set up a lidded steamer with water below the level of its basket and bring it to a steady boil. Spread the beans in the basket, preferably over a clean, damp muslin cloth or steamer liner so they cannot fall through. Cover and steam for 18 to 22 minutes, until the beans crush easily between your fingers. Keep the water at a steady simmer rather than letting the pot boil dry.
Drain and season the rice. While the beans steam, drain the soaked rice in a fine-mesh sieve for about 15 minutes. Mix the rice with the salt and 1 tablespoon (15 ml) oil, turning gently so the grains are coated without being crushed. The oil helps the grains stay separate and gives the finished rice a pleasant sheen.
Steam the rice. Transfer the rice to the steamer basket, lined with a damp cloth if needed. Spread it in an even layer, leaving a few small gaps for steam to move through. Cover and steam over medium-high heat for 30 to 35 minutes. At about 18 minutes, carefully lift the lid and fluff the rice with a fork or chopsticks, moving the rice from the outside toward the center. If the grains look dry or have firm centers, sprinkle over up to 2 tablespoons (30 ml) hot water, cover, and continue steaming until tender.
Mash and fold in the mung beans. Put the steamed beans in a bowl and mash them with a fork or potato masher. Leave some small pieces for texture rather than making a completely smooth paste. Tip the hot rice into a wide bowl, add the mashed beans, and fold gently until the beans are distributed. Return the mixture to the lined steamer basket and steam for 5 more minutes so the flavors come together and the center is piping hot.
Make the scallion oil and serve. Warm the 2 tablespoons (30 ml) oil in a small pan over medium-low heat. Add the sliced scallions and cook for 30 to 60 seconds, just until softened and fragrant; do not brown them. Spoon the scallion oil over the rice, scatter on the fried shallots and sesame seeds if using, and serve warm.

Tips

Use the right rice. Glutinous rice is the key to the characteristic chewy, cohesive texture. It contains no gluten despite its name. Regular jasmine or long-grain rice will cook, but it will be fluffy rather than sticky and will not make the same dish.
Give the grains room to steam. A thick, tightly packed layer can cook unevenly, leaving wet rice near the edges and hard rice in the middle. Use a wide steamer basket, spread the rice loosely, and fluff it once during cooking. If your basket is small, steam in two batches rather than compressing the full amount.
Check the beans before mashing. They should be tender all the way through. If they still have a chalky center, steam them for another 3 to 5 minutes before adding them to the rice. Older dried beans may take a little longer, so tenderness is a more reliable guide than the timer alone.
Choose a practical shallot substitute. Crisp fried shallots are a familiar topping, but thinly sliced fried onions work if shallots are unavailable. They taste sweeter and less delicate. For a lighter finish, leave them off and add extra scallion oil or sesame seeds instead.

Serving Suggestions

Serve the rice warm in small bowls or mound it onto a platter, with the fried shallots kept crisp on top until the last moment. It works as a filling breakfast or afternoon snack, and it can also accompany a larger Vietnamese-style meal. A simple plate of sliced cucumber, pickled vegetables, or fresh herbs adds coolness and crunch alongside the soft rice.

For a more substantial meal, pair it with grilled tofu, sautéed greens, or a savory vegetable dish. If you serve it with a protein, keep the toppings balanced: the rice is mildly salty and rich from its sticky texture, so a bright, tangy side is useful. Offer extra scallion oil and fried shallots at the table, allowing each person to add more without making the whole batch oily.

Variations

Home cooks make xôi đậu xanh in different ways. Some cook the soaked beans and rice together, while others steam the beans separately and fold them in as this recipe does. Separating them makes it easier to judge when each ingredient is done and gives you control over whether the beans remain chunky or become more evenly blended.

For a richer variation, replace 2 tablespoons (30 ml) of the water sprinkled over dry rice with coconut milk. Use only a small amount: too much liquid can make the grains heavy or gummy. Coconut milk lends a gentle sweetness and a more fragrant finish, so reduce the fried shallots slightly if you prefer the dish to stay savory.

To make a more strongly savory topping, add 1 tablespoon (15 ml) fish sauce to the scallion oil after taking the pan off the heat, then taste before adding any extra salt. For a vegetarian version, leave out fish sauce and use salt. You can also top each serving with chopped cilantro, roasted peanuts, or a little chili oil; those are optional additions rather than requirements for the basic rice.

If you want a softer, more integrated texture, mash the beans more thoroughly and fold them into the rice while both are hot. For a more distinct look and bite, leave the beans in small pieces and fold gently. Keep the same rice-to-bean quantities when changing the texture, and avoid adding extra soaking water to the cooked rice.

Storage and Reheating

Do not leave cooked rice at room temperature for more than 2 hours. Transfer leftovers to shallow, covered containers and refrigerate promptly; they keep for 3 to 4 days. Store the scallion oil and crispy shallots separately if possible, since the shallots soften when they sit against moist rice. For longer storage, freeze the rice in individual portions for up to 2 months, then thaw it overnight in the refrigerator or reheat it from frozen with a splash of water.

To reheat one portion, sprinkle it with 1 to 2 teaspoons (5 to 10 ml) water, cover, and microwave in short bursts, stirring or turning it once so the middle heats evenly. You can also re-steam it in a lined basket for about 8 to 12 minutes, until hot throughout. The USDA FSIS advises reheating leftovers to 165°F (74°C); use a food thermometer to check the center, especially for a large portion. Add fresh scallion oil and crispy shallots after reheating to restore the contrast in texture.

Frequently Asked Questions

Is Vietnamese mung bean rice the same as xôi đậu xanh?
Yes. Xôi đậu xanh is a common Vietnamese name for sticky rice with mung beans. Recipes vary by household and region: the beans may be mashed, left partly whole, cooked separately, or mixed through the rice earlier in the process. This recipe uses soaked rice, separately steamed beans, and savory toppings.

Can I make it without a steamer?
A steamer gives the most even texture, but you can improvise with a metal colander or heat-safe basket set over a pot of simmering water, as long as it sits above the water and can be covered. Line it with a clean cloth so rice does not fall through. Avoid boiling the rice directly in a saucepan, which tends to make it waterlogged rather than distinctly sticky.

Can I use canned mung beans?
Dried hulled split mung beans are best for this method because they steam into a tender, mashable layer without excess moisture. Canned beans are already cooked and wetter, so they can make the rice soft. If using them, drain and rinse very well, pat them dry, and fold them in near the end; you can skip the bean soaking and steaming steps.

Why is my sticky rice hard in the center?
The rice may not have soaked long enough, the steamer may not have produced steady steam, or the grains may have been packed too tightly. Soak for the full 6 hours, leave gaps for steam to circulate, and check the water level in the pot. If the rice is still firm after 35 minutes, sprinkle on a little hot water and steam in 5-minute increments.

Can I soak the rice overnight?
Yes. Soak it for up to about 10 hours in the refrigerator, especially if you are preparing ahead. Drain it well before steaming. A refrigerated soak may leave the grains cool, so allow a few additional minutes of steaming if needed and judge doneness by the texture rather than relying only on the stated time.

Is this recipe vegetarian?
The rice itself is vegetarian when made with neutral oil, salt, and the listed toppings. Check packaged fried shallots for their ingredients if you are cooking for someone who avoids particular additives. If you choose the fish-sauce variation, the dish is no longer vegetarian; use salt or a suitable plant-based seasoning instead.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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