Xôi chiên phồng is sticky rice and mung beans, steamed, kneaded into a dough, sliced and fried in oil until the pieces puff up. It’s usually eaten with grilled chicken, and roast duck (vịt quay) is the best partner of all. You can find it almost everywhere in Vietnam, and it’s cheap: when this recipe was written, about US$1 bought a full plate. Time: about 30 minutes of preparation and another 30 minutes of cooking. Plan ahead: the beans need to soak in water for 3–6 hours in advance. The pieces are easy to get hooked on, so the original recipe suggests making 20 pieces for 5–6 people. Ingredients 300 g sticky rice 90 g mung beans (green beans) 40 g sugar 30–50 ml cooking oil Coconut milk, as much as you like (optional) Some fat, for kneading How to make xôi chiên phồng 1. Soak the beans and rice Soak the mung beans and the sticky rice in water for 4–6 hours. If you’re short of time, use warm water to speed things up. 2. Steam and mash the mung beans Steam the mung beans until they are cooked right through, then mash them. Mix the sticky rice with the mashed beans. 3. Steam the mixture Steam the rice and bean mixture. If you want it richer, add some coconut milk. 4. Mix in the sugar and knead Spread the steamed mixture out on a flat surface and sprinkle the sugar over it. Work quickly to mix the sugar into the beans and rice. Keep kneading with your palms until the mixture holds together in one mass, working in some fat as you go. Stop when it no longer sticks to your hands, which takes about 10 minutes. 5. Shape and slice Roll the dough into a log and cut it into small rounds, 0.5 cm thick. 6. Fry until puffed Heat the oil in a pan. When you hear it sizzle, add the sticky rice pieces. They sink to the bottom at first, then float up to the surface as they cook and start to puff. Use a large spoon to push each piece back down to the bottom. Press gently at first, then harder as it goes on. Don’t put too many pieces in at once, or they will stick together. Keep frying until the pieces turn a straw colour. This is the step that makes the dish, so take your time over it. Serve straight away, while the pieces are just cooked and still crunchy. Share:
