Xoi Gac is a visually striking and culturally significant Vietnamese sticky rice dish that gets its vibrant red-orange color from gac fruit, also known as baby jackfruit or spiny bitter gourd.

This dish holds special meaning in Vietnamese culture, traditionally served during important celebrations like Lunar New Year (Tet) and weddings. The bright red color is considered auspicious, symbolizing good luck and prosperity.

The preparation process involves soaking glutinous rice overnight, then mixing it with the flesh and seeds of gac fruit, which are carefully separated from their membranes. Coconut milk and a pinch of salt are added to create a rich, creamy flavor. The mixture is then steamed until the rice becomes tender and translucent while maintaining its striking color.

While the traditional recipe focuses on the pure flavor of gac fruit, modern variations might include additions like mung beans, dried coconut shreds, or roasted sesame seeds for added texture and nutritional value. Some cooks also incorporate pandan leaves during steaming for an additional layer of aroma.

In Vietnam, Xoi Gac is typically enjoyed as a breakfast dish or ceremonial food. It's often shaped into decorative forms for special occasions and can be served either warm or at room temperature. The dish is commonly paired with Vietnamese tea to balance its rich, slightly sweet taste.

From a nutritional perspective, Xoi Gac is more than just a beautiful dish. Gac fruit is exceptionally rich in beta-carotene and lycopene, containing up to 70 times more lycopene than tomatoes. It's also high in antioxidants and vitamin E. However, as a sticky rice dish, it's relatively high in carbohydrates, so those monitoring their carb intake should enjoy it in moderation.