• Jengo

Vegan Vietnamese Sticky Rice (Xoi Lao Xoung)

Updated: Apr 15, 2020

This is my a Vegan adaptation of the beloved Vietnamese dish Xoi Lap Xoung. I actually made a how to video for this years ago before I was Vegan. I’ll link it below so you can follow the steps. I haven't had this dish for 3+ years. So, I'm very happy to have it once again.

I subbed the traditional lap xoung (sausage) with vegan ground beef and ham.

Prep time: 15 minutes (Not including rice soaking time)

Cook time 25 minutes

Yields 1-2 servings


Sweet sticky rice 1/2 - 1 cup — soaked over night

Shitake mushrooms 1/2 cup approx chopped 1/4 cup onion - purple , yellow or white

1/4 green onion - chopped

Salt - to taste

Dark soy sauce - to taste but start with 1/4 - 1/2 tbsp

Vegan Chicken powder 1/2 - 1 tbsp — can be subbed with veggie broth, or veggie soup seasoning mix (can be found at Asian markets)

Beyond Beef 1/4 pound

Vegan ham - just a few slices — chopped (I get the one from Trader Joe’s)

Cooking oil 1/2 tbsp — more if you want more shine

Fried onion- optional but so delicious


  1. Ideally, wash and soak the sticky rice over night. If you cannot then make sure to soak it at least 1 hour before cooking. It doesn’t matter how much rice you use. Just fill the pot with water, enough to cover the rice. Add the chicken powder, salt and oil. Give it a mix and pop it in the rice cooker or cook it on the stove like I did. Bring pot to boil. There‘s very little water so this will only take a few minutes. Then cook on low heat with lid for another 5 minutes or so until water is evaporated. Watch it. It will evaporate quickly. If you notice the rice is too dry you can add a little bit of water or broth and mix it in. You can give it a mix to keep it from sticking to the pot and burning. Turn off heat once water seems evaporated but rice is still wet. Let it sit covered for about 5 minutes. You take the lid off the last minute or so to let the rice dry out.

  2. Meanwhile in a heated and oiled pan cook the beyond beef. Then throw in the onions, next shitake. Cook it a bit to soften, adding more oil as needed. Add the vegan ham. Season to taste with salt and soy sauce. I used only a sprinkle of salt and maybe 1/2 tbsp of soy sauce. You can turn off the heat and throw in some green onions at this point. Or you can follow the method in the video linked below. Set aside.

Fill a bowl with rice and add the toppings and green onions. Fried onions is good too for topping. Enjoy!

Serving tip: if you want to make the rice dome shaped, fill a bow with rice and pat it down gently. Then turn it upside down onto a plate. :)

Watch Youtube Video here for the steps:



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