Hue, Vietnam’s ancient capital, is a treasure trove of culture and cuisine, with its sticky rice dishes standing out as a beloved culinary tradition. Known locally as xoi, these flavorful creations showcase the city’s creativity and resourcefulness, blending sticky rice with an array of ingredients like mung beans, gac fruit, and savory meats. For food lovers and travelers alike, exploring Hue’s sticky rice varieties offers a delicious dive into the region’s rich gastronomic heritage.
A Taste of Hue’s Sticky Rice Delights
Hue’s sticky rice comes in an impressive range, each type distinguished by its unique side ingredients and preparation methods. Here’s a closer look at some of the most iconic varieties:
Xoi Trang (Plain Sticky Rice): A timeless classic, this dish was traditionally steamed in bamboo steamers for a soft, flavorful texture. Today, it’s often cooked in pots, mixed with skinned mung beans, black beans, or peanuts, offering a simple yet satisfying bite that reflects Hue’s understated elegance.
Xoi Bap (Corn Sticky Rice): This variety combines limewater-boiled corn with sticky rice, steamed to perfection. Topped with spiced mung beans, fried onions, sesame salt, and a drizzle of oil and sugar, it’s a harmonious blend of sweet and savory.
Xoi Khoai Kho (Dried Sweet Potato Sticky Rice): Soaked dried sweet potatoes join forces with sticky rice and mung beans, steamed and wrapped in areca leaves. Sliced for serving, it’s a rustic treat with a subtle sweetness.
Xoi Vo (Mung Bean-Coated Sticky Rice): A labor of love, this dish historically involved double-cooking sticky rice before mixing it with ground mung beans, pig fat, and spices. Modern versions simplify the process, coating each grain with mung bean for a rich, nutty flavor.
Xoi Xeo (Sticky Rice with Mung Bean and Crispy Onion): Enhanced with pig fat and salt, this sticky rice is crowned with ground mung beans and crispy fried onions, delivering a delightful crunch and depth of taste.
Xoi Gac (Gac Fruit Sticky Rice): Infused with vibrant gac fruit flesh, this pinkish-orange sticky rice is seasoned with pepper, onion, and oil. Its striking color and enhanced flavor make it a standout dish.
Sticky Rice with Meats: Pairings like chicken, duck, eel, or freshwater fish elevate sticky rice to hearty fare. The meat is boiled, shredded, stir-fried with seasonings, and mixed with the rice, creating a savory, filling meal.
Xoi Chien Lap Xuong (Stir-Fried Sticky Rice with Chinese Sausage): Fried Chinese sausage and onions mingle with sticky rice, soy sauce, and spices, served alongside a fried egg for a bold, aromatic twist.
Xoi Duong (Sweet Sticky Rice): Soaked in black bean water and simmered with sugar and fragrant spices like star anise and cinnamon, this purple-hued sticky rice was once a holiday staple, preserved for days with its sweet, lingering aroma.
Each variety reflects Hue’s culinary artistry, balancing textures and flavors while showcasing local ingredients and time-honored techniques.
Savor Hue’s Sticky Rice Legacy with Hue Smile Travel
Hue’s sticky rice is more than just food—it’s a cultural emblem, weaving together tradition, innovation, and community. From the vibrant hues of xoi gac to the comforting simplicity of xoi trang, these dishes invite you to taste the essence of Hue. Ready to embark on a culinary adventure? Join Hue Smile Travel to explore Hue’s food scene—Hue City tour today at huesmiletravel.com and indulge in the flavors of this historic city!
