Upland sticky rice Xôi nếp nương
Xôi nếp nương is upland sticky rice steamed twice in a wooden steamer, often coloured red, purple, yellow, and green with leaves, tubers, and fruit. The grains are plump, glossy, soft, and fragrant, and a ball of it leaves your hand clean.
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The culture desk says the grains are plump, glossy, sweet, fragrant, and soft, and that a ball leaves the hand clean. Vietnamnet says it is steamed, not sticky on the hand, after two passes in a wooden steamer. Vietnam News says soft and aromatic when balled by hand.
How to enjoy it
The culture desk: steam it twice in a wooden steamer. Leaves, tubers, and fruit give red, purple, yellow, and green. Eat it with grilled fish or grilled pork, or carry a packet. The packet is called cóong xôi.
Vietnamnet: soak the rice for many hours so it does not go hard. Steam it in the wooden steamer, turn it out into a basket, spread it with chopsticks, rest it, and steam it again until it is even. White rice is also described, beside the coloured rice.
Vietnam News says visitors buy the rice to carry, and that the Thái table eats it with grilled fish and pork.
Where to try it
The Thái table. The carried packet is for the road.