The little package of yellow, turmeric infused steamed glutinous rice is topped by shavings of cream coloured mung beans and sunburnt crispy shallots.
Taking a break the other day from my lovely green smoothie breakfasts a la Vedged Out, I decided to carb-out and make this popular Hanoian breakfast dish. For some months now it’s been sitting looking yellow and handsome in my copy of Tracey Lister and Andreas Pohl’s book, Vietnamese Street Food, and it was specifically recommended (and requested) by Hang, a new Vietnamese friend who took the time to google search all her favourite Hanoian food that she missed with me. When it got to this dish, the look in her eye was particularly sorrowful and longing – a good sign.
Although the exact quantities can be found in the Street Food book, you make this dish by soaking glutinous rice and yellow mung beans overnight, steaming the glutinous rice in a kitchen cloth for about 30 minutes with (fresh) turmeric, salt and sugar, boiling the mung beans till soft then squeezing them into a ball and grating it over the top of the rice. You then top with fried shallots and shallot oil or sesame oil if you don’t have that. I hadn’t been able to sleep the night before making this and was worse for wear in the morning, ending up setting fire to the kitchen cloth and burning half of it off while trying to use it to steam the rice. So… be careful.
I’m more than usual on the hunt for great vegetarian Vietnamese dishes at the moment, since a friend of mine and I are hoping to host our very first, one off Supper Club towards the end of the summer. This is pretty exciting news and I will keep posting with new developments. The Sticky Rice and Mung Bean breakfast parcels turned out to be a bit carby and mild to suit a dinner party menu, but it’s addictive and the rice is so dense that you can use your hands to eat it and it will all hold together! This is a breakfast fit for a workman with delicate flavour sensibilities.
photos by Luke Walker