Xôi bắp is the Vietnamese sticky-rice dish that combines glutinous rice with fresh corn kernels.
The dish is prepared by steaming glutinous rice with corn, allowing the grains and kernels to cook together while retaining distinct textures. It may be finished with coconut, mung beans, sesame, fried shallots, or a savory topping. The result can be eaten for breakfast, as a snack, or as part of a simple meal.
The word bắp means corn in southern Vietnamese usage, while ngô is common in northern Vietnam. That regional vocabulary difference can make the dish appear under different names. Xôi bắp belongs to Vietnam’s wide range of xôi preparations, but it is not xôi vò, in which mung-bean powder coats the individual sticky-rice grains.