When autumn comes, it goes along with the elegant aroma of a favorite type of long-grain snacks which enchants the soul of Hanoians as well as many pilgrims living in Hanoi. This snack is made from young rice, collected at the end of the summer. Green sticky, originally called Com, has been sold in every street of Hanoi, but have you been curious about where Com originated? Let’s explore this special gift from nature.

How to make young rice

Green sticky is initially made from young glutinous when the sticky begins to mature and still contains milk and fragrance. The process of making the green sticky is quite complicated. Right after harvesting the green rice, they have to pass severalpreliminary processing, then roast at the appropriate temperature to make the scrumptious and flexible Com. For the connoisseurs, they can easily figure out three types of ingredient to make the best Com:

– Com made from rice in the early season is thinner, softer and more flexible, which is suitable for vegetarian or should eat with banana.

– Com from the mid-season, the seed is more mature, so it’s often used to make fried nuggets.

– At the end of the season, the seed is larger, thicker and it’s slightly hard to eat, just suitable for cooking or sticky.

What are the popular types of Vietnamese young rice?

Vong village 

The Vong village in Dich Vong Hau Ward, Cau Giay District, Hanoi City is known for its distinctive green sticky rice. It is said that Vong hamlet is where this delicacy first appeared. It is distinctive for its softness, intense scent, and sweetness, and it brings a lightness that captures the spirit of autumn in the city. Green rice of Vong village is made from glutinous with yellow flowers, giving round, glossy and smooth grains, the most delicious harvested in the period from July to October. 

Because of the development of society, Vietnamese green rice from Vong village has slowly disappeared and no longer have endless fields. Coming here, you can still stop by a few houses still keeping the craft to chat and buy some it as a gift.

Tu Le village

Vietnamese green rice from Tu Le village differs from Vong village’s one in that it has larger, rounder, more flexible grains and a sweeter, cooler flavor.

Unlike the green rice from Vong village, which is excellent for immediate eating, this variety of one is frequently used to prepare other foods such sweet soup, stir-fry, or sticky.

Authentic Vietnamese recipes to enjoy green rice flakes

Vietnamese green sticky is only one of the distinctive flavors and ingredients that distinguish Vietnamese cuisine. This article will examine a few Vietnamese dishes that incorporate young rice.

Green rice with banana

Green sticky flakes and bananas are a popular and delicious combination in Hanoi. To get the best taste, it is recommended to use ripe bananas, which are sweet and soft. The adhesion of the bananas makes it easy to dip the nuggets without worrying about them falling off.

Steamed Green Sticky Rice with Mung Beans

In Hanoi, steamed green sticky rice is a delectable and aesthetically pleasing delicacy. Fresh nuggets, mung beans, lotus seeds, shredded coconut, and white sugar are the simple components used to make it. This recipe is perfectly complemented by the flavorful lotus seeds, the fatty taste of shredded coconut, and the rich flavor of mung beans.

Green sticky rice cake

Green rice cake is a traditional dish associated with Hanoi’s cuisine. This is an indispensable gift for the proposal ceremony of Vietnamese (or anywhere) cumbersome wedding process. The sweet green bean and coconut fillings reflect the love of Hanoi’s people for the visitors. It is a source of great pride for Hanoians and Vietnamese, as a dish that represents love, childhood, origins, tradition and the elegance of a city.

Young rice and pork cake (chả cốm)

Chả cốm is mainly made of young rice and has the subtle scent of new one. Other ingredients for the dish include lean pork and pork paste.  the skin is crisp, cốm inside soft and the fragrance of the grain mixed with lotus. It can be dipped into chilli or fish sauce to be eaten with cooked rice or bún đậu mắm tôm (fermented shrimp paste with fried tofu and vermicelli)