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Green rice (or "com" in Vietnamese) is a special kind of young sticky rice roasted over low heat. This unique ingredient holds a significant place in Vietnamese cuisine, especially in Hanoi. It is considered a precious autumn gift, arriving in the golden season between late August and early November.
A serving of com wrapped in lotus leaves. Photo: CafeF
You can find the dish throughout Vietnam, but it is most popular in the Red River Delta and the best in Hanoi. If you travel to Vietnam in autumn, make sure to this delicacy. Asia King Travel will introduce you to the gift of nature through the following article.
In Hanoi, the arrival of young ripe sticky rice signals the beginning of fall. The city comes alive with freshly roasted rice wafting through the streets. This delicacy is deeply ingrained in Hanoian culture. To help you visualize the purity of Hanoi green rice season, Asia King Travel would like to quote an excerpt from "36 Streets of Hanoi" written by Thach Lam:
"The autumn breeze sweeps across the lotus fields on the lake, carrying the fragrant scent of leaves, as if heralding the arrival of a refined and pure delicacy. Have you ever smelled, while walking through green rice fields where the first grains of sticky rice weigh down the still-green stalks, the fresh scent of young rice flowers?
Inside that green husk, there is a drop of sweet white milk, faintly perfumed with the fragrance of flowers. Under the sunlight, the milk gradually firmer, and the rice ear bends lower and lower, heavy with Heaven’s pure and precious essence."
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Harvested young sticky rice. Photo: Dan tri
Green rice is more than just a food; it's a symbol of tradition. Its fleeting availability only during the autumn makes it a coveted treat to look forward to every year. Making requires skill to preserve the vibrant green color and delicate flavor that make the dish so special.
The green doesn't come from dye but from young sticky rice grains. They are harvested when they are just ripe. To produce a chewy and delicious product requires high-level craftsmanship, a secret only craft villages know. Nonetheless, the basic production process usually includes the following steps.
The young sticky rice is put into a tub of water. The broken grains will float to the surface and be removed. This step both cleans the rice and ensures the quality of each grain. They will then be dried to prepare for the crucial roasting stage.
The cleaning sticky rice process. Photo: Dan tri
The roasting pan must be cast iron, surrounded by coal ash, and heated by firewood. The maker must stir continuously to ensure the rice grains are evenly cooked during the roasting process. The fire must be low to prevent the grains from burning. Depending on the ripeness of the sticky rice, the maker decides how long to cook it. Only skilled artisans can master this technique.
The roasting stove is always red-hot during the green rice season.Photo: Lao dong
After roasting, the green rice is pounded 3-5 times. After each pounding, the husks are sifted out. The green color inside the rice gradually appears more. When the pounding is finished, the emerald green grains are wrapped in two layers of lotus leaves. The inner layer preserves moisture and color while the outer must be fragrant to enhance the inviting aroma.
There's an art to eating green rice the Hanoian way. It starts with using your hands - scoop up a small amount with your fingers. This is not a snack to hurry. You should eat each small piece slowly, chewing thoroughly to appreciate the sweetness in each grain. The best time to taste is when freshly bought. If you leave it too long, it will become hard and lose sweetness.
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Use your hands to pick up small pieces when eating. Photo: Cong Thuong
Gourmets often take a sip of tea between each bite. Additionally, eating with bananas is also delicious. The sweetness of ripe bananas combined with the subtle aroma creates a surprisingly perfect combination.
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Vong Village is within Dich Vong Hau Ward, Cau Giay District. Previously, the village was on the capital’s outskirts, so there was a lot of land for growing sticky rice, gradually forming a village craft.
An old lady sells green rice in front of Vong Village's gate. Photo:Thu Trang Photography
Vong Village is considered the birthplace of making green rice. Legend says that thousands of years ago, one autumn when the rice was starting to ripen suddenly the heavy rain. The dike broke, and the fields were flooded. The villagers had to gather the remaining young rice plants to eat to survive.
Unexpectedly, this makeshift product had a surprisingly delicious flavor. Since then, the people made it every autumn. Each time they made it, the grains became greener, more chewy, and more fragrant.
Me Tri Village is right next to Vong Village, now part of Me Tri Ward, Nam Tu Liem District. Me Tri people learned how to make green rice from their neighbors. Some people claim that these grains here are thinner and blander than in Vong Village, but in fact, very difficult to distinguish.
Me Tri Village produces the most green rice in the city. Photo: Tien Phong
Me Tri currently dominates the market. While urbanization has encroached upon Vong's traditional craft space, the villagers remain committed to their ancestral making craft. Around the "Lang Com Vong" gate, still has 4 to 5 rows of vendors with bustling customers.
The most famous has got to be green rice cake. The outside is made from pounded green rice, and the filling includes mung beans, shredded coconut, and lotus seed jam. Although it only originated 150 years ago, the cake has become a pride of Hanoi, it is indispensable in weddings. The best place to buy is on Hang Than Street, Hoan Kiem district.
The cake has a rich sweet flavor but not overpowering. Photo; Banh com Nguyen Ninh
At your first bite, you can immediately feel the softness of green rice, the mung beans' sweetness, and the delicate aroma of lotus seed jam. Although it can't be kept long, the cake can still be enjoyed for a week. Be sure to bring home some and invite your loved ones to try them.
Hanoians love green sticky rice so much that they mix it with meat to create a main dish. Unlike other types of meat patties made primarily from seafood have a slightly fishy smell, this special patty has the aroma of green rice. When fried, the outside is crispy while the inside is chewy, with a sweet and savory flavor. Patties are often dipped in fish or chili sauce.
A dish that goes well with rice. Photo: Nguyen Khoi
The famous Trang Tien ice cream brand in Vietnam has created green rice ice cream full of traditional flavor. The ice cream is more chewy than other types of ice cream. The sweetness of com is transformed into a wonderful summer drink.
The interesting thing is that it becomes less liquid and chewier when melted. Photo: Kem deo truyen thong
It is simply made from green rice, lotus seeds, mung beans, and shredded coconut. But this dish contributes to the unique beauty of Hanoi cuisine. Sticky rice has a mild, sweet aroma. Enjoying a fistful of green sticky rice wrapped in lotus leaves in the autumn weather of Hanoi is a favorite pastime for many people.
A simple sticky rice dish made by mixing ingredients together. Photo: Hanoidep
Sharing similar ingredients with the sticky rice dish but with the addition of starch powder to create the sweet soup. Green rice sweet soup is delicious both hot and cold. You can add a little shaved ice to increase the coolness. This dessert is often served after meals or enjoyed on hot days.
Green rice sweet soup is not only delicious and refreshing but also brings health benefits. Photo: Gia dinh
Green rice is an iconic part of Hanoi culinary. So on your next trip to Hanoi, keep an eye out for those vibrant green grains and let your taste buds embark on an unforgettable journey through this precious local delicacy. Contact Asia King Travel to set a journey and you won't be disappointed about the true gift of autumn.
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