Xoi man – savory sticky rice with sausage and egg Recipe
Xoi man is a hearty breakfast dish from northern Vietnam: sticky rice served with slices of Vietnamese sausage, egg, and fried shallots. It’s the equivalent of a “breakfast of champions” – after a bowl like this you can easily work for half a day. The flavor is salty-umami, with a light sweetness from the rice and crunchy fried onions on top.
Xoi man to popularne śniadanie uliczne w Hanoi, często sprzedawane z przenośnych koszyków z parującym ryżem i pudełkami z dodatkami. W domu przygotowuje się je także z resztek wędlin i jajek, jako szybki, sycący posiłek na chłodniejsze dni.
This dish brings the atmosphere of a Hanoi street breakfast to your kitchen: simple ingredients, but a satisfying combination of textures – soft sticky rice, juicy sausage, runny yolk, and crispy onions.
Dlaczego ta wersja działa
- Gotowanie na parze zamiast w wodzie daje sprężyste ziarna bez ryzyka rozgotowania.
- Dodanie jajka do gorącego ryżu delikatnie wiąże ziarna i wzbogaca smak bez nadmiernej lepkości.
- Powolne smażenie cebuli na średnim ogniu pozwala ją wysuszyć i uzyskać prawdziwą chrupkość.
- Mieszanka sosu sojowego i rybnego daje głębsze umami niż użycie tylko jednego sosu.
Chef's tips
Don’t skip soaking the rice – it ensures even cooking and the right sticky but separate texture. When mixing in the egg, work quickly so it coats the hot grains instead of scrambling into chunks.
How to serve
Serve xoi man in deep bowls, with extra fried onions and chopped herbs on the table so everyone can adjust the topping to their taste. A small dish of chili sauce or sliced fresh chili works well on the side.
Na co uważać
- Nie skracaj namaczania ryżu – zbyt twarde ziarna nie ugotują się równomiernie na parze.
- Przy smażeniu cebuli unikaj zbyt wysokiej temperatury, bo szybko ściemnieje, pozostając miękka w środku.
- Jajko mieszaj z ryżem bardzo szybko, inaczej zetnie się w grudki zamiast cienko oblepić ziarna.
Zamienniki
- Kiełbasę cha lua możesz zastąpić dobrej jakości szynką lub parówką drobiową, krojoną w cienkie plasterki.
- Sos rybny da się podmienić na dodatkową łyżkę sosu sojowego i szczyptę cukru, choć smak będzie mniej złożony.
- Szczypiorek możesz zastąpić dymką lub natką pietruszki, jeśli chcesz łagodniejszy aromat.
Ingredients
- sticky rice soaked - 400 g
- Vietnamese sausage cha lua or another mild sausage - 200 g
- egg 2 for serving, 1 for the rice - 3 piece
- onion thinly sliced into feathers - 1 piece
- vegetable oil for frying - 4 tablespoons
- soy sauce for seasoning the rice - 2 tablespoons
- fish sauce - 1 tablespoon
- sugar - 1 teaspoon
- chives chopped - 0.5 bunch
- cucumber sliced for serving - 1 piece
- salt for cooking the rice - 0.5 teaspoons
Preparation
- Rinse the sticky rice several times until the water is almost clear, then soak it in cold water for at least 3 hours, preferably overnight. Drain before cooking.
- Steam the rice: line a sieve or steamer insert with cheesecloth or a thin kitchen towel, add the rice, sprinkle with salt, and steam over boiling water for 25–30 minutes, until the grains are soft and slightly sticky.
- Meanwhile, slice the onion into very thin feathers. Heat 2 tablespoons of oil in a pan over medium heat, add the onion and fry for 8–10 minutes, stirring often, until golden and crispy. Transfer to a paper towel.
- Slice the sausage into thin rounds. In the same pan, fry it for 3–4 minutes until lightly browned.
- In a small bowl, mix the soy sauce, fish sauce, and sugar. Beat the egg in a separate small bowl.
- Transfer the cooked rice to a large bowl, add the beaten egg and mix quickly so the egg coats the grains evenly and sets slightly from the heat.
- Add the soy and fish sauce mixture and gently mix, taking care not to mash the rice.
- In a separate pan, fry 2 eggs sunny-side up, keeping the yolks runny.
- Divide the rice between bowls, top with sausage slices and a fried egg, then sprinkle with fried onions and chives.
- Serve with cucumber slices on the side.
Storage
Store leftover sticky rice in an airtight container in the fridge for up to 2 days. Reheat gently in a steamer or in a covered dish in the microwave with a splash of water so it doesn’t dry out. Fry fresh eggs and onions just before serving for the best texture.
I like to prepare the fried onions in a larger batch and keep them in a jar – then making xoi man on a weekend morning becomes almost as quick as making toast.
