A harbinger of good fortune, xoi gac is traditionally served at Viet weddings and Tet celebrations, paired with roast pork or sausages. As my mom says, “Red is a lucky color and the sticky rice helps the luck stay with you.” This sticky rice is named after the gac fruit (Momordica cochinchinensis) whose cockscomb red pulp and seed membranes stain the grains with brilliant color and impart a light fruity fragrance and flavor. Rough skinned and cantaloupe sized, the fruit is believed to promote health and energy. (In fact, it is full of antioxidants.) Because this exotic fruit is not yet widely available in the United States, Vietnamese American cooks often substitute food coloring when they make this dish. I prefer a combination of tomato paste and ground annatto seeds, which better mimics the real thing. If you travel to Vietnam, buy some gac powder from one of the spice vendors at Ben Thanh Market in Saigon, and use 2 tablespoons of the powder in place of the tomato paste and annatto.
As energizing as an energy bar, with a much simpler ingredient list.
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