Savory Vietnamese Sticky Rice (Xôi Mặn) — Traditional Recipe

Xôi mặn (Vietnamese savory sticky rice) is a comforting, flavorful dish built on chewy glutinous rice topped with savory ingredients like dried shrimp, Chinese sausage, eggs, pork floss, and scallion oil. Salty and umami-rich, it works for breakfast, lunch, a snack, or even dinner. Homemade xôi mặn tastes best when served warm, and it’s simple to prepare once the components are ready.

This dish evokes memories of Vietnamese street food—early market mornings or quick bites from a stall wrapped in banana leaves. The good news is you can recreate those fresh flavors at home with minimal fuss.

Why You’ll Love This Recipe

• Full of texture and flavor – chewy rice, crispy shallots, sweet-salty sausage, and umami shrimp combine in every bite.
• Customizable – swap or omit toppings based on what you have.
• Meal-prep friendly – toppings keep well and can be reheated quickly.
• Comforting and filling – a hearty dish that satisfies.
• Gluten-free adaptable – use gluten-free soy sauce if needed.

Ingredients Overview

Below are the main ingredients for this xôi mặn. Quantities and full instructions appear in the recipe card further down.

• White glutinous rice (sweet rice) — soak overnight or at least 30 minutes in hot water for even steaming and sticky texture.
• Dried shrimp — soaks briefly to soften, then sautéed for savory umami.
• Chinese sausage (lap xuong) — thinly sliced and pan-fried until caramelized.
• Shiitake mushrooms — fresh or rehydrated dried mushrooms, sliced and sautéed.
• Eggs — cooked as an omelet, rolled and sliced thin.
• Pork floss (ruốc) — light, fluffy, and salty-sweet for texture.
• Pork loaf (chả lụa) — sliced or julienned, quickly warmed in the pan.
• Scallion oil & fried shallots — essential finishing touches for aroma and crunch.
• Soy sauce & neutral oil — to season rice and toppings.
• Optional: cracked black pepper, chili sauce, or pickled vegetables for serving.

How to Make Vietnamese Sticky Rice

1. Soak and Steam the Rice

• Rinse glutinous rice until the water runs mostly clear.
• Soak overnight in cold water or for 30 minutes in hot water, then drain well.
• Line a steamer with cheesecloth or parchment and steam the rice 30–40 minutes until tender and sticky.
• Halfway through steaming, sprinkle 1 tablespoon soy sauce and 1/4 cup water over the rice to season and keep it moist.

2. Prep the Toppings

• Dried shrimp: Drain and sauté in a little oil until fragrant, a couple of minutes.
• Chinese sausage & mushrooms: Fry until the sausage caramelizes and mushrooms are cooked through.
• Cha lụa (pork loaf): Slice or julienne, then toss briefly in the pan with a splash of soy sauce to warm and flavor.
• Eggs: Make thin omelets, roll, and slice into strips.
• Have pork floss, scallion oil, and fried shallots ready to top the rice.

3. Assemble Your Xôi

Fluff the cooked sticky rice and portion into bowls or on plates. Layer on the sautéed dried shrimp, Chinese sausage, mushrooms, sliced egg, cha lụa, pork floss, and top with scallion oil and fried shallots. Finish with cracked black pepper or a splash of soy sauce if you like.

What to Serve with Xôi Mặn

Xôi mặn is satisfying on its own but pairs nicely with bright or acidic sides to cut the richness:

• Chili garlic sauce or pickled vegetables for brightness.
• A light cucumber salad to balance the dish.
• Vietnamese iced coffee if enjoying xôi for breakfast.

Storage and Reheating

• Fridge: Store rice and toppings in separate airtight containers for up to 3 days.
• Reheat rice: Steam again or microwave with a splash of water and a damp paper towel to retain moisture.
• Toppings: Reheat sausage and shrimp briefly in a skillet or microwave; add pork floss fresh for best texture.

A Comfort Food Classic

Xôi mặn feels like home whether you grew up with it or are discovering it now. It’s satisfying, versatile, and fun to assemble. Once you’ve prepped the components, this dish comes together quickly whenever the craving hits.

Save it, make it, love it.

RECIPE