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, young rice has been sold in every street of Hanoi, but have you been curious about where it originated? Let’s explore this special gift from nature in this article.
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 places in Vietnam are famous for young rice?
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 commune
Tu Le commune, Van Chan district, Yen Bai province is famous for its typical sticky rice variety. Around the end of September and early October, rice begins to ripen on terraced fields. In the village, the rhythmic sounds of mortar and pestle are preparing to produce Tu Le young rice that is famous from near and far.
This young rice has the typical green color of the rice variety. It is best when eaten right after making. The seeds are soft, flexible, fragrant and the aftertaste is a bit bitter then changes to a mild and slightly sweet taste. Cốm is often eaten with red persimmons, bananas or cooked with duck porridge, sticky rice, sweet soup and made with savory dishes such as green rice rolls, fried spring rolls…
Authentic Vietnamese recipes to enjoy young rice
Young 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 sausage (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).