Vietnamese Sticky Rice (Xôi Mặn)

If there is one dish that I have over and over whenever I visit Vietnam, it is Xôi Mặn. This satisfying dish features a base of sticky rice topped with plenty of savory toppings.

I have tried over 20 versions from many different restaurants in Vietnam and literally dissected each plate, taking note of all of the ingredients. After experimenting with tens of versions, changing up the toppings, and fine-tuning the rice cooking method, I’m excited to finally share my take on this Vietnamese classic!

⭐️ Why You Will Love It

A symphony of flavor and textures.

If you ever thought rice was boring, wait until you try this dish! It’s most probably the tastiest rice dish you will ever experience! The plethora of savory toppings combined with the chewiness of the sticky rice makes it a flavor bomb, and I’m not exaggerating.

First, the sticky rice is subtly sweet and chewy, then the pickles add crunch and tanginess. The vegan bologna contributes a hearty meatiness, while the cilantro and green onions add freshness. Add to that a dollop of mayo, a generous sprinkle of crispy fried onions, and a sprinkle of vegan meat floss, and you are in for a real treat!

As authentic as possible.

As I spend my time between here and Vietnam, I get the chance to test and compare my recipes to authentic dishes. If you have ever tried Xôi Mặn there, this recipe will take you back to those bustling streets, as I made it as authentic as possible. Actually, it even got my Vietnamese mother-in-law’s approval stamp, so you can be sure it’s as authentic as it gets!

By the way, don’t let the long list of ingredients fool you. This dish is actually super simple to make and incredibly versatile.

📘 What Is Xôi Mặn

Xôi mặn is a classic Vietnamese dish that consists of sticky rice served with a variety of toppings. Xôi means “cooked sticky rice,” and mặn means “salty”. It is usually sold as a street food and enjoyed for breakfast, although it can be found all day long.

There are many different types of xôi mặn depending on the toppings used; however, sticky rice remains the base.

🌾 Ingredient Notes

Disclaimer: I acknowledge that it might be difficult to source some of the ingredients below. Don’t worry if you can’t find all of them, this recipe is quite versatile. Most, if not all, of the toppings can be replaced with substitutes. Nothing is set in stone!

Sticky rice

Don’t be mistaken: sticky rice isn’t simply regular rice that’s been cooked too long. It’s actually a different variety of rice grown mainly in Asia and used in both savory and sweet dishes (for example, mango sticky rice is made with this type of rice!).

Compared to basmati rice, sticky rice has a chewier texture and a sweeter taste. Although each grain sticks to each other, they stay separated enough to create a fluffy texture.

Where to buy: Sometimes called glutinous or sweet rice, you can get sticky rice online or at your local Asian supermarket.

Soy sauce

A drizzle of soy sauce is essential to season the rice. It’s generally poured directly over the rice after cooking.

Note: For a more authentic flavor, I highly suggest using Vietnamese soy sauce from the brands Maggi or Chin-su. Bragg’s liquid aminos taste great, too.

Mayo

Spreading mayonnaise on top of the rice adds creaminess and richness. It’s not a must, but I believe it really takes the whole dish to another level. You can use homemade vegan mayo or a store-bought one.

Bologna

Bologna (chả lụa in Vietnamese) is a common topping for savory sticky rice. It adds meatiness and protein. In this plant-based version, I use my vegan bologna sliced into thin strips.

Substitute: Feel free to use your favorite plant-based protein. Sautéed seitan, tofu, marinated vegan chicken, or vegan frankfurters are great substitutes!

Pickles

Radish and carrot pickles are also a popular addition, bringing some crunch and tanginess. You can check my Vietnamese pickles recipe here. It’s super simple to prepare, and you can use the pickles in other recipes such as bánh mì, bánh xèo, rice bowls, etc.

Preserved radish

Known as “củ cải muối” or “xá bấu” in Vietnamese, preserved radish is not a traditional topping, but it has grown in popularity over the last few years. Each bite packs an interesting crunchiness with a hint of sweetness!

Note: This is not to be confused with Korean pickled radish, which is a radish that has been pickled and dyed with a vibrant yellow color. Preserved radish is simply daikon radish that has been salted and sun-dried for several days.

Where to buy: You can buy preserved radish online or in well-stocked Asian supermarkets. It is typically sold in the condiment section and can be found either whole, sliced into strips, or chopped into chunks.

Meat floss

Vegan meat floss is totally optional, but it adds meatiness and makes the whole dish look more interesting.

Where to find it: You can find vegan meat floss in Asian supermarkets. Note that not all supermarkets have it in stock, and you may have to ask them if they can order it for you. Otherwise, check online or make it yourself by following my meat floss recipe here!

Chili paste

If you like a touch of spiciness, you can serve this dish with chili paste or chopped chili.

Substitute: Use your favorite chili paste, chili oil, or chili sauce!

Fresh herbs

I use sautéed green onions and fresh cilantro as a topping to add plenty of freshness. Do not omit the green onions, as they add a ton of flavor to this dish!

🥣 How to Make It

1. Cook the rice

There are many ways to cook sticky rice, but my preferred way is to use a steamer. It yields sticky rice that is perfectly tender and fluffy every time. Plus, as opposed to pressure cooking methods, it’s fast and easy to check the doneness of the rice.

1. Rinse the rice. Add the rice to a small bowl and cover it with water. Stir using your hands to rinse it – the water will turn cloudy as the rice releases some starch. Strain it using a fine-mesh colander. Repeat the process until the water is almost clear.

2. Soak it. Transfer the rice back into the bowl and cover with cold water (about 1 inch above the top of the rice is enough – the rice won’t expand during soaking). Cover the bowl with plastic wrap and allow the rice to soak for at least 6 hours, preferably overnight.

3. Assemble a steamer. Pick a deep pot that can fit under your bamboo steamer basket. Fill the pot with about 2 cups of water and bring it to a boil. Line the bamboo steamer basket with a damp cheesecloth that just slightly overhangs the sides of the basket (you don’t want it to catch the flames).
4. Steam the rice. Drain the soaked rice and transfer it to the lined bamboo basket. Spread the rice into an even layer. Place the bamboo basket over the pot of boiling water and steam for about 25 minutes, stirring once halfway through steaming. Note: I cook mine for 25 minutes as I prefer soft sticky rice, but if you like a more chewy texture, steaming for 20 minutes should be enough. While the rice is steaming, prepare the toppings (see below).

2. Prepare the toppings

Rehydrate the preserved radish.

It’s important to soak the preserved radish for a few minutes to reduce its saltiness. Otherwise, it’s overly salty. Here is how to do it:

1. Soak it. Add the preserved radish to a small bowl and cover with cold water. Allow the radish to soak for 30 minutes. Next, drain it and squeeze it to remove the extra moisture. Set aside.

Sauté the green onions.

1. Sauté. Heat a tablespoon of oil in a pan over medium heat. Once hot, add the chopped green onions and cook for 30 seconds. Remove from the heat and set aside.

Tip: Don’t discard the green onions infused oil! Drizzle it over the rice later to add flavor.

3. Assemble

1. Divide the rice. Once the rice is cooked, divide it between two serving plates. Drizzle about 1 teaspoon of soy sauce over each plate of rice.
2. Add the mayo. Evenly spread a tablespoon of mayo on top of the rice. At this point, you can also add vegan pâté and/or chili paste or chili sauce if you want it spicy.
3. Add the vegetables. Next, add the preserved radish and a few radish and carrot pickles on top of the sticky rice.

4. Garnish. Finally, add the sliced vegan bologna, fried onions, vegan meat floss, sautéed green onions, and cilantro.
5. Enjoy immediately while the rice is still hot!

🔥 Variations

Xôi mặn is a versatile dish that can be easily customized by changing the toppings. Here are some suggestions:

• Paté: Mix equal amounts of mayo and vegan paté before spreading it on top of the rice.
• Vegan ribs: Make it meatier by incorporating thinly sliced vegan char siu ribs!
• Mushrooms: Sauté oyster mushrooms and season them with a splash of soy sauce before adding them to the rice.
• Roasted peanuts: Sprinkle crushed peanuts on top for extra crunch and nuttiness.

💬 FAQ

From tangy pickles to meaty bologna, crispy fried onions, and chewy rice, this Vietnamese dish is loaded with a mix of flavors and textures! It’s a delicious and cozy dish that you should definitely try!

🇻🇳 More Vietnamese Recipes

Easy Vegan Vietnamese Curry

Bánh Tiêu (Vietnamese Donuts!)

Green Papaya Salad (Vietnamese-Inspired!)

Banh Da Lon (Vietnamese Steamed Cakes)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note

This recipe was first released in November 2020 and updated with new process shots and detailed instructions in December 2024. You can find the original photos below.