🇻🇳 Vietnam · Food
Sticky Rice with Mung Bean and Pork Floss
By eatmundo · August 4, 2026
🇻🇳 VNA beloved Vietnamese breakfast staple. The creamy texture of steamed mung bean pairs perfectly with chewy glutinous rice and crispy fried shallots.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 300g glutinous rice in water for 4 hours, then drain well.
- 2
Steam 100g peeled mung beans for 20 minutes until tender, then mash them into a smooth paste.
- 3
Mix the soaked rice with 1/2 tsp salt and steam for 30 minutes in a steamer.
- 4
Fold the mashed mung bean paste into the cooked rice and drizzle with 200ml coconut milk.
- 5
Thinly slice 3 shallots and fry them in 2 tbsp oil until golden and crispy.
- 6
Serve the rice hot, topped generously with crispy shallots and 50g savory pork floss.
- 7
Add 1 tbsp sugar to the rice if you prefer a subtle sweet-and-savory contrast.
- 8
Ensure the shallots are crisp by draining them thoroughly on a paper towel immediately after frying.
Frequently Asked Questions
Can I use normal rice?+
No, glutinous rice is essential for the sticky, chewy texture that defines this dish.
What is pork floss?+
It is a dried, fluffy, savory meat product found in Asian markets; it adds a salty crunch.
Why do I soak the rice?+
Soaking ensures the grains cook evenly and become perfectly soft and chewy.
Can I omit the coconut milk?+
You can, but it adds a necessary richness and fragrance to the sticky rice.
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