Xôi
| Type | Cơm |
|---|---|
| Course | Gạo nếp |
| Place of origin | Vietnam |
| Associated cuisine | Vietnamese cuisine |
| Created by | Tai tribes |
| Invented | Middle Ages |
| Serving temperature | Hot or at room temperature. |
| Main ingredients | Sticky rice and pure water. |
| Ingredients generally used | Salt |
| Variations | Bánh bỏng, bánh chưng, bánh giầy, bánh đòn, bánh lá liễu, bánh ít, chè lam, cốm, cơm lam, cơm rượu, kem xôi, xôi chè |
Xôi (Vietnamese pronunciation: [soj˧˧]) is a traditional Vietnamese dish of sticky rice.
With a history tracing back to Tai tribes in Southeast Asia, sticky rice became a staple crop in Vietnam partly due to the region's suitability for its growth. While somewhat replaced by other forms of rice which are easier to grow, it is still eaten in the modern era, prepared in a variety of different ways.