Xôi vò is the Vietnamese sticky-rice dish coated with finely ground mung beans.
Its name is often explained through the technique of rubbing or separating the grains so that each grain becomes lightly covered in cooked mung-bean powder. Glutinous rice is soaked, steamed, mixed with prepared mung beans, and steamed again. The finished dish is soft but relatively loose and granular compared with more compact sticky-rice cakes.
Xôi vò may be served sweet or savory. It can accompany chicken, pork, or other dishes, and sweet versions may include sugar or coconut. It belongs to Vietnam’s broad xôi tradition, which includes many regional preparations made with glutinous rice and ingredients such as corn, mung beans, or gac fruit. It should not be confused with xôi bắp, which incorporates corn kernels.