Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (400 g) glutinous rice
- 1/2 tsp ground turmeric
- 1 cup (200 g) split mung beans (peeled)
- 6 large shallots, thinly sliced + 3/4 cup (180 ml) neutral oil
- 4 scallions, thinly sliced
- 3 tbsp fish sauce, 1/2 cup (120 ml) water, 1 1/2 tbsp sugar, 1 tbsp fresh lime juice, 1 small garlic clove, optional sliced chili
- 1 tsp fine salt, plus a pinch more
- Optional: 1 tbsp rice flour (for extra crispy shallots)
Do This
- 1. Rinse rice and mung beans separately. Soak rice 6 hours; soak mung beans 2 hours. Drain well.
- 2. Toss rice with 1/2 tsp salt and 1/2 tsp turmeric (mixed with 1 tbsp warm water). Steam over simmering water 25–30 minutes until tender and glossy.
- 3. Steam drained mung beans 20–25 minutes until soft; mash with 1/2 tsp salt and 1 tsp sugar, then press through a sieve to make a fine crumb.
- 4. Fry shallots in 3/4 cup oil at 250–275°F (120–135°C) for 12–18 minutes until light golden; drain and save 3 tbsp shallot oil.
- 5. Make scallion oil: heat reserved 3 tbsp oil just to a shimmer, remove from heat, stir in scallions and a pinch of salt.
- 6. Stir light fish sauce: dissolve 1 1/2 tbsp sugar in a bit of hot water, then add 1/2 cup water, 3 tbsp fish sauce, 1 tbsp lime juice, minced garlic, chili.
- 7. Layer rice and mung bean crumb, drizzle scallion oil, pile on crispy shallots, and spoon over fish sauce to taste.
Why You’ll Love This Recipe
- Classic Vietnamese street breakfast made manageable at home with clear timing and temperatures.
- Fluffy, bouncy sticky rice meets buttery-soft mung bean crumbs for a comforting, layered bite.
- Emerald scallion oil and a mountain of bronze-crisp shallots add aroma and crunch.
- A light, bright fish sauce drizzle ties everything together without overpowering the rice.
Grocery List
- Produce: Shallots, scallions, garlic, lime, optional red chili, optional pandan leaf
- Dairy: None
- Pantry: Glutinous (sweet) rice, split mung beans (peeled), fish sauce, sugar, salt, neutral oil, ground turmeric, optional rice flour
Full Ingredients
For the Sticky Rice
- 2 cups (400 g) glutinous rice (sweet rice)
- 1/2 tsp ground turmeric, dissolved in 1 tbsp warm water
- 1/2 tsp fine salt
- Optional: 1 pandan leaf, knotted
For the Mung Bean Crumb
- 1 cup (200 g) split mung beans, peeled
- 1/2 tsp fine salt
- 1 tsp sugar
For the Crispy Shallots
- 6 large shallots (about 300 g), very thinly sliced
- 3/4 cup (180 ml) neutral oil (e.g., rice bran, canola)
- 1/4 tsp fine salt, plus more to taste
- Optional: 1 tbsp rice flour
For the Scallion Oil
- 3 tbsp reserved shallot oil (or neutral oil)
- 4 scallions, thinly sliced (white and green)
- Pinch of fine salt
Light Fish Sauce Drizzle
- 1/2 cup (120 ml) water
- 1 1/2 tbsp sugar
- 3 tbsp fish sauce
- 1 tbsp fresh lime juice
- 1 small garlic clove, minced
- Optional: a few thin slices of red chili
To Serve
- Freshly ground black pepper (optional)
- Cucumber slices or herbs on the side (optional)
Step-by-Step Instructions
Step 1: Soak and rinse the rice and beans
Rinse the glutinous rice under cool water until the water runs mostly clear, then soak it in plenty of room-temperature water for 6 hours. Rinse the split mung beans until water runs clear and soak them separately for 2 hours. Drain both thoroughly.
Step 2: Season and steam the sticky rice
Toss the drained rice with 1/2 tsp salt and the turmeric mixture (1/2 tsp turmeric dissolved in 1 tbsp warm water) until evenly tinted. Line a steamer basket with cheesecloth or a clean kitchen towel (add the knotted pandan leaf if using). Bring water in the steamer pot to a lively simmer. Spread the rice in an even layer in the lined basket; cover and steam for 20 minutes. Uncover, fluff with a fork or chopsticks, sprinkle 2 tbsp hot water over the rice, then steam 5–10 minutes more until grains are tender, glossy, and bouncy. Keep warm, covered.
Step 3: Steam and make the mung bean crumb
Spread the drained mung beans in a shallow, heatproof dish and steam over simmering water for 20–25 minutes until very soft and easily mashed. While hot, transfer to a bowl and mash thoroughly with 1/2 tsp salt and 1 tsp sugar. For the signature fine texture, press the mash through a fine-mesh sieve or pulse in a food processor until sandy and fluffy. Keep warm, loosely covered.
Step 4: Fry perfectly crispy shallots
Pat the sliced shallots very dry. Optional: toss with 1 tbsp rice flour and 1/4 tsp salt for extra crunch. Place shallots and 3/4 cup oil in a small saucepan. Set over medium heat and gently fry, stirring often, maintaining 250–275°F (120–135°C) for 12–18 minutes until light golden. Remove from heat just before deep gold—the color will deepen as they cool. Strain, spread on paper towels to cool, and sprinkle with a pinch of salt. Reserve 3 tbsp of the flavorful shallot oil for the scallion oil.
Step 5: Make the scallion oil
Warm 3 tbsp reserved shallot oil in a small pan just until it shimmers. Remove from heat and immediately stir in the sliced scallions and a pinch of salt. Let sizzle 30–60 seconds until the scallions turn vivid green and fragrant. Do not brown. Set aside.
Step 6: Mix the light fish sauce
In a small bowl, dissolve 1 1/2 tbsp sugar in 2 tbsp hot water. Stir in 1/2 cup water, 3 tbsp fish sauce, 1 tbsp lime juice, minced garlic, and chili slices if using. Taste: it should be light, slightly sweet, and bright. Adjust with a splash more water or lime as desired.
Step 7: Layer and serve
For each bowl, spoon in a layer of hot sticky rice, sprinkle a generous layer of mung bean crumb, then add more rice. Drizzle with 1–2 tsp scallion oil, crown with a mountain of crispy shallots, and finish with a spoonful of the light fish sauce. Add a pinch of black pepper if you like. Serve immediately while everything is warm and crisp.
Pro Tips
- Line your steamer with cheesecloth or a thin towel so water droplets do not wet the rice; keep the simmer gentle and the water below the basket.
- Press the cooked mung beans through a sieve for the fluffiest, sandy crumb that layers beautifully without clumping.
- Slice shallots uniformly (about 2 mm) and fry at low temperature; pull them when pale gold to prevent bitterness.
- Use the fragrant shallot oil for the scallion oil—it amplifies the aroma without extra effort.
- Keep rice covered and warm; if it cools, re-steam for 3–5 minutes to restore bounce.
Variations
- Vegetarian/Vegan: Replace fish sauce with a light sauce made from 3 tbsp light soy sauce, 1/2 cup water, 1 1/2 tbsp sugar, 1 tbsp lime juice, and a splash of mushroom seasoning.
- Traditional color: Instead of turmeric, infuse yellow with gardenia pods or a pinch of saffron steeped in warm water.
- Protein add-ons: Top with shredded poached chicken, Vietnamese pork sausage, or pork floss for a heartier breakfast.
Storage & Make-Ahead
Soak rice up to 12 hours ahead (refrigerated). Cooked sticky rice keeps 3 days in the refrigerator; re-steam 5–7 minutes or microwave covered with a damp towel until hot. Mung bean crumb can be made 4 days ahead; reheat gently and re-fluff through a sieve if needed. Crispy shallots store in an airtight jar at room temperature for up to 2 weeks; keep the shallot oil refrigerated for 2 weeks. Scallion oil keeps 1 week in the fridge. Light fish sauce can be mixed 3 days ahead and refrigerated.
Nutrition (per serving)
Approximate: 480 calories; 80 g carbohydrates; 12 g protein; 11 g fat; 2 g fiber; 900 mg sodium. Values will vary with drizzle amounts and add-ons.
