Vietnamese Sticky Rice with Mung Beans
A speciality from Ha Noi, the capital of Vietnam. (contributed by Midori)
Vietnamese Sticky Rice with Mung Beans
A speciality from Ha Noi, the capital of Vietnam. (contributed by Midori)
Cooking Instructions
- 1
Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.
- 2
Rinse the mung beans, soak until softened and enlarged. Then steam, finely grind and shape into round balls. Note: when shaping the mung bean balls, add some salt to enhance the flavor.
- 3
After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.
- 4
Peel the shallots, rinse, slice into really thin slices. Then fry in a wok with cooking oil until yellow.
- 5
When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots. Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.
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