Xoi, or steamed sticky rice, is as popular for breakfast of the Vietnamese as bread in Western countries. Xoi comes in all sorts of strange flavours. Almost every street has a xoi vendor, waiting to ladle big spoonfulls of steaming xoi into bowls, or wrap it in leaves.
Popular varieties include xoi ngo, or sticky rice mixed with sweet corn; xoi dau xanh, mixed with green beans; xoi xeo, with green bean paste and fried onions; xoi lac, mixed with peanuts; and xoi gac, which is coloured red with the tangy gac fruit. The latter type of xoi is a traditional dish at Vietnamese weddings, thanks to its lucky red colouring. Xoi is also served with accompanying meats, including pork in a clay pot, or chicken. And its eaten plain, or dipped in a mixture of crushed sesame seads and salt.