Vietnamese Savoury Sticky Rice (Xôi Mặn)

A classic Southern Vietnamese breakfast

Vietnamese Savoury Sticky Rice, or Xôi Mặn, is one of the most loved breakfast dishes across Southern Vietnam. It's hearty, comforting and endlessly customisable, with countless versions featuring toppings such as shredded chicken, cured pork, Chinese sweet sausage (lạp xưởng) and more. All variations share one thing in common: bold and savoury flavours, which is exactly why this dish is called Xôi Mặn.

My version of this Vietnamese Savoury Sticky Rice is simple, homely and always dependent on what I have in the fridge. Today's toppings combine hot-dog sausages, Chinese sweet sausages and dried shrimps, stir-fried with fragrant aromatics and finished with crispy fried shallots and spring onion oil. It's quick, satisfying and incredibly delicious.

Preparing the sticky rice

Traditionally sticky rice requires soaking for several hours before steaming. However, when Vietnamese Savoury Sticky Rice dinner is requested last-minute, shortcuts become lifesavers. Fortunately, sticky rice cooks perfectly well in a rice cooker, giving you soft, glossy grains without compromising flavour.

Quick sticky rice method

• Rinse the sticky rice several times until the water runs mostly clear.
• Add half a teaspoon of salt for seasoning.
• Pour in water until it sits around 1cm above the rice level.
• Press "cook" and leave the rice cooker to do its job.

If you're using a normal pot, keep the heat low and use slightly less water than you would for jasmine rice. Cover with a lid and allow the rice to steam gently while absorbing the water.

Preparing the aromatics and toppings

The heart of Xôi Mặn lies in its toppings - salty, sweet, savoury and aromatic all at once.

What I prepared

• Hot-dog sausages - soft and savoury, a modern shortcut ingredient.
• Chinese sweet sausages (lạp xưởng) - essential for that sweet, smoky flavour.
• Dried shrimps - soaked in warm water until plump and softened, adding a deep umami note.
• Small shallots - thinly sliced for frying.
• Spring onions - chopped finely, green and white parts separated.
• Garlic - minced for fragrance.

Making the crispy fried shallots

Fried shallots add crunch, fragrance and warmth to the Vietnamese Savoury Sticky Rice. I heat a generous amount of olive oil (you can use neutral oil too) in a small pan, then add the shallots. They need constant stirring, the moment they turn slightly golden, I remove them from the heat because they continue browning even once drained. Leaving them in too long can turn them bitter.

Don't discard the leftover hot oil. I reserve some for mixing into the rice later and some will be used to make the spring onion oil.

Spring onion oil

I pour two tablespoons of the hot shallot oil over the bowl of chopped green spring onion. This simple yet magical mixture gives Xôi Mặn its signature aroma.

Stir-frying the savoury topping mix

Using the remaining shallot oil, I sauté:

1. The white parts of the spring onions and minced garlic until fragrant.
2. Chinese sweet sausages first (they need longer to render their fat).
3. Hot-dog sausages and softened dried shrimps next.

I season with soy sauce for saltiness and a small spoon of sugar to balance the savouriness. The sugar also helps the sausages caramelise slightly, given even more flavour. After a few minutes of tossing, the topping mix becomes glossy, aromatic and ready to use.

Enhance the sticky rice

Once the rice cooker finishes its first cycle, I open the lid and stir in some coconut milk and a couple of tablespoons of the reserved fried shallot oil. This enriches the rice, giving it a subtle creaminess and a lovely aroma.

Then I close the lid and cook the rice again for a second cycle (around 10-12 minutes). This extra step creates soft but cohesive grains, the perfect base for Vietnamese Savoury Sticky Rice.

Assembling the Vietnamese Savoury Sticky Rice

When both components are ready, I gently mix the savoury topping mixture into the sticky rice into the sticky rice. I also add a couple of tablespoons of spring onion oil and mix gently to distribute everything evenly.

To serve, I spoon the Xôi Mặn into bowls, top with the remaining toppings then add:

• A drizzle of spring onion oil
• A generous sprinkle of fried shallots

These finishing touch bring the entire dish together. The bowl becomes a mix of textures - soft sticky rice, chewy dried shrimps, sweet-savoury sausage slices and crispy shallots. Fresh cucumber slices on the side lighten the richness and add a refreshing contrast.

If you enjoyed this Vietnamese Savoury Sticky Rice and want to try more comforting Vietnamese sticky rice recipes, why not check out the other sticky rice dishes on my blog? They're all simple, nostalgic and perfect for both breakfast and dinner.