Xôi gà (chicken sticky rice), xôi gấc (gac fruit sticky rice), xôi dừa (coconut sticky rice), xôi ngũ sắc (five-colored sticky rice), and xôi vò (mung bean sticky rice) have been voted the most delicious sticky rice dishes in Vietnam in 2025. These choices stand out for their regional characteristics and flavors that appeal to a wide range of food lovers.

The list, updated in mid-February, aims to celebrate local cuisine, spark pride in traditional dishes, and encourage travelers to discover new and exciting flavors.

Xôi Gà – Chicken Sticky Rice

Praised for being simple yet nutritious, xôi gà is a classic in Vietnamese cuisine. It typically consists of glutinous rice served with either boiled or fried chicken, often laid on a banana leaf for presentation.

Variations include colored or flavored sticky rice paired with sautéed greens, fresh herbs, or char siu pork. The dish is commonly topped with crushed dried shrimp and a touch of chili sauce to enhance the flavor.

While it appears on restaurant menus, xôi gà remains a popular street food found across many provinces in Vietnam.

Xôi Gấc – Gac Fruit Sticky Rice

Xôi gấc is a traditional Vietnamese dish made from glutinous rice and gấc, a bright red fruit known for its vibrant color. The fruit’s flesh is mixed with the rice and steamed, often with added coconut milk and sugar to enrich the taste.

The signature red color of xôi gấc symbolizes luck and prosperity, making it a staple at weddings and Lunar New Year celebrations.

Despite its slight sweetness, it’s commonly served with savory accompaniments like shredded pork floss (ruốc) or Vietnamese pork sausage (chả lụa) for a balanced flavor.

Xôi Dừa – Coconut Sticky Rice

This dessert dish features steamed glutinous rice infused with the fragrance of pandan leaves. It may be mixed with or topped with coconut milk or fresh coconut shreds for added richness.

Xôi dừa is often garnished with sweetened shredded coconut and toasted sesame seeds, giving it a delightful nutty sweetness. Pandan leaves not only enhance the aroma but also lend a gentle green hue, making the dish both visually and gastronomically appealing.

Xôi Ngũ Sắc – Five-Colored Sticky Rice

Originating from the Tày ethnic group in Sa Pa, xôi ngũ sắc is a visually stunning traditional dish made from five types of colored glutinous rice. Each color represents an element: red for fire, green for wood, yellow for earth, black for water, and white for metal.

Depending on the region, the specific colors may vary, but red, yellow, and green are always present. The rice is soaked for 6–8 hours and naturally dyed using local fruits and vegetables before being steamed.

Not only beautiful, xôi ngũ sắc also offers the distinct flavors of Vietnam’s northwestern highlands.

Xôi Vò – Mung Bean Sticky Rice

A unique variation among xôi dishes, xôi vò is known for its dry, separated grains, unlike the sticky texture of other varieties. It’s made with glutinous rice, mung beans, salt, sugar, and vegetable oil.

The rice and mung beans must be carefully selected and soaked separately for 12 hours. Once mixed, the mung beans coat the rice grains, creating a loose texture after steaming.

The result is a soft, slightly sweet dish with a rich, nutty flavor that doesn’t clump, offering a unique mouthfeel and appearance.

Source: Vnexpress