|Photo 1: Sticky rice with chicken – Xôi gà|
I remember eating xôi (sticky/glutinous rice) almost everyday for breakfast throughout elementary and junior-high school time, and it still remains my favourite dish at present. That is to say, it would absolutely be a major shortcoming not to mention “xôi” in the Vietnamese cuisine, especially Xôi gà. (There are of course many other kinds of Xôi and I will try to write about them as well). People generally like to cook xôi in chicken broth to give it a better taste and scent. Boiled chicken is then shredded and well-flavoured with onions, persicaria odorata (rau răm), lemon, and other spicies.
Xôi gà is typically served in traditional events such as the Lunar New Year, national holidays, marriages, and even death anniversaries. This is mainly because chicken is an indispensable offering in the Vietnamese culture, and xôi is a ultimate complement. On the other hand, Xôi gà is also sold at small street vendors as a popular morning or sometimes afternoon dish.
Remaining its basic role in both traditional events and the daily life, Xôi gà is indeed a simple yet very distinctive Vietnamese dish.
|Chicken and xôi among other offerings (Photo from Google)|
|Photo 4: Xôi gà as a popular everyday dish|
– Photo 1-4: 41 Nguyen Thi Minh Khai street (morning to late afternoon). Amaaazing xoi ga at just 10,000VND, unbelievable! A definite must try. (as of March 2012)
– Photo 5 and 6: Bà Vui – 64 Le Hong Phong (6am to 7pm)