With Hanoi people, especially with whom spending all of their childhood in this land, Young green rice is a familiar dish whenever the Autumn comes. Gradually, this traditional hometown dish has become a symbolic image of Hanoi’s Autumn. Referring to the fall of Hanoi with the fragrance of milk flowers and layers of yellow leaves, we cannot forget the sweet and delicious flavor of Young green rice. Young green rice is totally a perfect gift of life!
1. The origin of Young green rice:
Young green rice (or Com in Vietnamese) is made from cooked glutinous rice by roasting and sifting it until all the rice husk is left. Although this dish can be found in many parts of Vietnam but it is extremely popular in Northern’s cuisine, especially in Hanoi. Among the ethnic minority groups in the Northern part of Vietnam, glutinous rice which is used to make young green rice is usually young glutinous rice.
2. Ingredients and preparation:
Young green rice is the traditional dish that owns the most simply ingredients among a thousand of Vietnamese delicious dishes:
- Young glutinous rice, or in some provinces, people can use old rice instead.
- Wood.
- Green lotus leaves.
3. Cooking method:
- Firstly, you have to reap seeds of rice, remove the straw and then soak it carefully with water. After that, put the seeds into a pan.
- Using wood to burn the oven and must use a cast iron pan to roast. Young green rice is roasted with a low temparature and flip constantly in order to keep the heat. When roasting within 30 minutes, check it by putting five seeds on a piece of wood and stroke strongly. If two seeds are shelled, and the three remaining seeds are not shelled, young green rice is well-done.
- After having roasted, you have to wait until it cool and put each batch into the mortar. The rice is pounded in about 10 minutes. The rice husk must be exposed. Usually, depending on the the youth of rice when harvesting, the pounder will estimate the number of times to grind.
- Finished young green rice will be wrapped in two layers of leaves and tied by bamboo strings. The inner layer is green leaf which is used to keep young green rice cool and not fade into turquoise color. The outer layer is lotus leaf and its effectiveness is keeping the fragnance of young green rice.
4. Some types of Young green rice around Hanoi:
There are many places around Hanoi own the best Young rice cake that visitors cannot find in anywhere, such as:
- The most famous place, Vong village’s Young rice cake at Dich Vong ward, Cau Giay district, Hanoi.
- The second place is Me Tri’s Young rice cake at Me Tri ward, Nam Tu Liem district, Hanoi.
Young green rice can also be used to make many tatsy dishes such as Young rice cake, or Young green rice sweet gruel that appear a lot of visitors when they come to visit this land. Enjoying Young green rice, you totally have a feeling of missing your hometown and a litte bit of peach in Hanoi’s fall with light yellow sunshine.
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