Xôi Bắp Huế, also known as sticky rice with corn, is a Vietnamese dish that tantalizes the taste buds with its unique combination of flavors and textures. In this article, we embark on a culinary journey to uncover the delightful world of Xôi Bắp Huế, exploring its origin, ingredients, preparation, and the cultural significance it holds.

Xôi bắp Huế (sticky rice with corn) is a popular Huế specialty. It is made with glutinous rice, corn kernels, mung beans, and a savory topping of fried shallots, peanuts, and sesame seeds. The rice is cooked in coconut milk and water until it is soft and sticky. The corn kernels are added towards the end of cooking so that they remain crunchy. The mung beans are cooked separately and then mashed. The topping is made by frying shallots in oil until they are golden brown. Peanuts and sesame seeds are then added and fried until fragrant. Xôi bắp Huế is typically eaten for breakfast or as a snack. It is often served with a side of sweetened condensed milk or yogurt.

Here is a recipe for Xôi bắp Huế:

Ingredients:
1 cup glutinous rice
1 cup corn kernels
1/2 cup mung beans
1/2 cup coconut milk
1/2 cup water
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup chopped fried shallots
1/4 cup roasted peanuts
1/4 cup sesame seeds

Instructions:

1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. Rinse the corn kernels and mung beans in cold water.
3. Drain the rice and corn kernels.
4. In a large saucepan, combine the rice, corn kernels, mung beans, coconut milk, water, sugar, and salt. Bring to a boil over high heat.
5. Reduce heat to low and simmer for 20-25 minutes, or until the rice is soft and the corn kernels are cooked through.
6. Remove from heat and let cool slightly.
7. Fluff the rice with a fork.
8. To make the topping, heat the oil in a small frying pan over medium heat. Add the shallots and cook until golden brown.
8. Add the peanuts and sesame seeds and cook for 1 minute more.
9. To serve, divide the rice among serving bowls. Top with the topping and serve immediately.

Xôi Bắp Huế is a delicious dish that marries the sweetness of corn with the comfort of sticky rice. This culinary creation offers a harmonious blend of flavors, making it a beloved treat for locals and a unique experience for those new to Vietnamese cuisine.

Originating from the charming city of Huế, Xôi Bắp Huế is deeply rooted in the region's culture and cuisine. The dish captures the essence of Huế's culinary traditions, incorporating locally sourced ingredients to create a symphony of taste and texture.

While the traditional Xôi Bắp Huế recipe remains beloved, contemporary chefs have also embraced the dish, adding their own twists. Some variations incorporate coconut milk or different types of corn to create new flavor profiles while maintaining the essence of the original dish.

It seems that almost no one in Hue has not enjoyed corn sticky rice for breakfast at least once. Corn sticky rice is a familiar breakfast dish for many people in Hue. From students, university students, laborers to officials, office workers, it's a dish that evokes fond memories for those from Hue who are far from home, causing them to yearn even more.

Here are some recommended addresses to buy Hue-style corn sticky rice:
👉 Me Cam (Intersection of To Huu and Ha Huy Tap streets)
👉 Aunt Diem (224 Nguyen Sinh Cung Street, across from Vy Da Market)

Frequently Asked Questions (FAQs)

1. What makes corn sticky rice unique?
Corn sticky rice's uniqueness lies in its combination of sticky rice and corn, creating a delightful blend of flavors and textures.

2. Is corn sticky rice a sweet or savory dish?
corn sticky rice leans towards the sweeter side due to the inclusion of sugar and corn, offering a harmonious balance of flavors.

3. Can corn sticky rice be enjoyed on special occasions?
Absolutely! Corn sticky rice is a versatile dish enjoyed both on regular days and during festive occasions, adding a touch of comfort and celebration.

4. Are there variations of corn sticky rice in other regions?
While the dish has its origins in Huế, variations can be found in other regions, each adding a unique touch while preserving its essence.