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The Great Debate: Xôi Khúc or Xôi Cúc, Which is the Right Name?

Today, we settle the debate: Xôi khúc or Xôi cúc - which is the correct name? This question has been on everyone's minds, and it's time to set the record straight.

Administrator

6 August, 2024

Have you ever wondered about the street vendors’ cries of “Ai xoi khuc, xoi cuc khong?” (Who wants herbal sticky rice cakes?) but been unsure of the correct name? Well, wonder no more, as we delve into the world of this delicious Vietnamese treat and uncover its intriguing name variations.

1 Xôi khúc or Xôi cúc: Which is the Right Name?

Xôi khúc or Xôi cúc: Unraveling the Name Mystery

The answer lies in regional variations: Both Xôi cúc and Xôi khúc refer to the same type of sticky rice cake originating from the Red River Delta region in Northern Vietnam. However, different localities have their unique ways of naming this delicacy, hence the two names.

For instance, in Hanoi, the cake is made with rau khúc (a type of herb), while in Nam Dinh, the cooking method remains traditional, but the cake is wrapped in chuối ngự banana leaves, imparting a distinct flavor.

2 What is Xôi khúc or Xôi cúc?

Unveiling the Delicious World of Xôi khúc and Xôi cúc

Xôi khúc and Xôi cúc are sticky rice cakes with roots in the Red River Delta region. They are made with rau khúc leaves, which come in two varieties: khúc tẻ and khúc nếp (or khúc Ông and khúc Bà). For a more aromatic cake, khúc nếp is the preferred choice, and it is often paired with a savory filling.

These cakes boast a unique aroma from the herb, a mild spiciness, and a sticky texture from the glutinous rice, all complemented by the nutty flavor of mung beans and the richness of meat. They are commonly enjoyed as breakfast or snacks and have gained a loyal following.

3 Easy Xôi khúc Recipes to Try at Home

Xôi khúc with Mung Beans

Xôi khúc with Mung Beans: A Classic Favorite

One of the most popular variations of Xôi khúc is the one made with mung beans. The main ingredients are glutinous rice, pork belly, and mung beans, and it’s best to use peeled mung beans to save time.

Each cake is skillfully shaped into a perfect sphere, coated with an extra layer of sticky rice to enhance its texture and aroma. Make sure to add this recipe to your collection and treat your family to this delightful dish.

Xôi khúc with Chinese Sausage

Xôi khúc with Chinese Sausage: A Tasty Twist

If you’re a fan of Chinese sausage, you’ll love this variation of Xôi khúc. In addition to glutinous rice and mung beans, this recipe calls for pork belly and Chinese sausage, creating a unique flavor profile.

Despite the slight difference in ingredients, this dish remains true to its roots, delivering an authentic taste that is especially appealing to those who enjoy a savory bite.

Vegetarian Xôi khúc

Vegetarian Xôi khúc: A Meatless Delight

For our vegetarian friends, we present a meatless version of Xôi khúc that is just as delectable. The main ingredients remain glutinous rice and mung beans, but the filling consists of various types of mushrooms, creating a sweet and savory blend.

After preparing the ingredients, the cakes are shaped into spheres, with mung beans and rice on the outside and a mushroom filling on the inside, before being steamed to perfection. The aroma of steamed rice and beans mingles with the natural sweetness of the mushrooms, resulting in a dish that is hard to resist.

We hope that this article has not only clarified the names Xôi khúc and Xôi cúc but also inspired you to try your hand at making these delicious sticky rice cakes. Impress your family and friends with your culinary skills and share the joy of Xôi khúc!

Frequently asked questions

The correct name is actually xôi khúc, which refers to a traditional Vietnamese sticky rice dish with a unique cylindrical shape and a delicious combination of sweet and savory flavors.

The confusion arises due to the similar pronunciation of ‘khúc’ and ‘cúc’ in Vietnamese. Over time, people have mistakenly interchanged the words, leading to the variant spelling and name, xôi cúc.

Xôi khúc is made with glutinous rice, often dyed a beautiful purple color using natural dyes from plants like butterfly pea flowers. It is then stuffed with a savory filling, typically a mixture of mung bean paste, shallots, and fried onions. The dish is shaped into cylinders, resembling ‘khúc gỗ’ (wooden logs), hence the name xôi khúc.

While xôi cúc is not the original or correct term, it has gained some acceptance due to its widespread use. However, to respect the dish’s cultural heritage and traditional naming, xôi khúc is the preferred and accurate name.

By educating people about the dish’s history and the reason behind its name, we can raise awareness and encourage the use of the correct term, xôi khúc. This includes sharing accurate information through various media platforms and ensuring that reputable sources and culinary experts use the right name in their content and references.