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In Vietnamese culinary tradition, sticky rice is profoundly significant and deeply intertwined with cultural and spiritual life. Beyond its role as sustenance, it symbolises heritage and community, gracing tables during sacred holidays, worship ceremonies, weddings, and even a child's first birthday.
Yet, sticky rice is also a quick morning pick-me-up across the country. From bustling urban sidewalks to quiet rural corners, steaming pots of sticky rice are a familiar sight, their enticing aroma drawing people in. Vendors—whether stationed on streets or roaming with carts—offer sticky rice as breakfast and an all-day indulgence.
Sticky rice in Vietnam is enjoyed in both sweet and savoury varieties, with sweet options like green bean, jackfruit, and charcoal sticky rice, and savoury versions topped with braised pork, chicken, fish, or even ant eggs. Regional variations further shape the dish, with the north favouring salty toppings like scallion oil and crispy shallots, the south embracing sweetness with coconut milk, and Central Vietnam adding bold, spicy flavours with pepper.
Tucked away in a quiet alley on Hoang Hoa Tham Street in Ho Chi Minh City's Binh Thanh District, Xôi Bát is a hidden gem that earned a place on the 2024 MICHELIN Guide Vietnam Bib Gourmand list. This unassuming eatery stands out not only for its commitment to quality but also for its heartfelt story, steeped in tradition and passion.
In 2021, 29-year-old Saigonese chef and owner Huynh Phuc Thinh founded Xôi Bát with a simple yet powerful vision: “While many have reinvented pho and banh mi, sticky rice—a quintessential Vietnamese dish—has been overlooked.” Understanding the cultural and culinary importance of sticky rice, Thinh saw an opportunity to preserve this beloved dish while reintroducing it in a way that would appeal to both local and international diners.
Sticky rice, why not?
Driven by a passion for highlighting the authentic flavours of Southern Vietnam, he sought to elevate sticky rice, positioning it as a dish worthy of standing alongside other globally recognised Vietnamese staples. Above all, Xôi Bát was a heartfelt homage to his mother, whose treasured recipes formed the foundation of the bistro. In tribute to her influence, Thinh appointed her as head chef, ensuring that each dish exuded the warmth and authenticity of home cooking.
At the heart of Xôi Bát's appeal lies the quality of its sticky rice. Sourced from the renowned Golden Flower Sticky Rice in the north, the rice is expertly cooked to achieve a soft texture, with each grain perfectly round, loose, and fragrant with coconut milk and pandan leaves. The meticulous process involves steaming the rice in small batches to preserve its freshness and quality throughout the day.
The topping menu features a range of options, from classics like shredded chicken, sausage, and braised pork to unique pairings such as pâté, char siu, braised offal, and fried eggs. Each topping is carefully crafted to complement the sticky rice, ensuring a harmonious balance of flavours. Except for the sausage, all side dishes are prepared daily by Thinh's mother using carefully selected, high-quality ingredients.
What to order?
The menu's standout dish is the signature xôi bát, a sticky rice creation that brings together a symphony of flavours and textures. The bowl is generously topped with pâté, braised eggs, shredded chicken, braised offal, and char siu. The offal is expertly prepared, removing any undesirable odours while preserving its satisfying crispness. The char siu, made with lean cuts of meat, is tender, fragrant, and delightfully moist.Another highlight is the xôi thịt kho tàu, a sticky rice dish that features pork belly and eggs, slow-cooked in coconut water, fish sauce, and caramelised sugar until tender—a dish that showcases rich Southern Vietnamese flavours. While it may resemble the northern-style sticky rice with braised pork, the southern version is distinct for its tender pork, slow-cooked to perfection and infused with the sweet, creamy essence of coconut milk, filling the air with an irresistible aroma.
“Sticky rice is a beloved staple, but at Xôi Bát, we aim to elevate it—making it better, cleaner, and more refined,” says Thinh. “We hope to introduce this unique aspect of Vietnamese culinary culture to the world.”
Illustration image: © Mervin Lee/ MICHELIN Guide Vietnam
Bib Gourmand • Inspectors’ favourites for good value
