Of course, the main ingredient of this dish is sticky rice. To cook sticky rice, you can cook in a rice cooker, an instant pot or steam it. If you cook in rice cooker or instant pot, rinse the sticky rice with water several times, then add a small amount of water so that it just covers the rice in the pot. For steaming, although it’s more difficult, you can achieve the best texture and flavor of sticky rice. Soak the rice in at least 6 hours and steam in 15-30 minutes. Refer to detailed guide on cooking sticky rice here.

While waiting for the sticky rice to be cooked, you can start preparing the toppings. Many toppings are ready to go, such as pork floss and Vietnamese Ham.

Frying Chinese Sausage (lap cheong): In a skillet, add 2-3 sausages and turn on medium heat. You don’t have to add more cooking oil, as the fat from sausages will flow out. Fry until the lower side are scorched, then flip. Total frying time is around 3-5 minutes.

Making Onion Oil: Wash a handful of Spring Onion then chop it. Heat up cooking oil until boiling then add chopped onion and turn off the heat.

Cutting Vietnamese Ham: Cut the ham into small strips.

Boiling Quail Eggs: The quail egg in Xoi Man is usually hard-boiled quail eggs. Boil the eggs in around 10 minutes to achieve hard-boiled eggs.

Prepare Other Toppings (Pork Floss, Pâté…)

In a dish or a box, add cooked sticky rice first, then add all available toppings on. Finally, garnish Spring Onion Oil & Fried Shallot on top and enjoy.