media

Photos Videos
Media /
These days visitors to Me Tri village can smell the soft fragrance of rice in every corner.
The harvest season for young green rice is between April and September.
In autumn, the village becomes far busier than normal as local residents work continuously to ensure the delivery of young green rice to customers near and far.
The process to produce a perfect batch of “cốm” goes through several meticulous steps.
After being harvested, the sticky rice is then dried in the sun.
It is then roasted in a pan over a small fire and constantly stirred.
It takes roughly 30 minutes to stir the sticky rice.
The next step is to pound the young sticky rice.
The finished product is then wrapped in lotus leaves to allow the scent to mix together with the rice.
People often eat “cốm” directly or use it as an ingredient in order to make “cốm xào”, young sticky rice flakes cooked with sugar, “chả cốm”, rice flake meatballs, “xôi cốm”, steamed young sticky rice flakes, “bánh cốm ”, green sticky rice flake cakes, or “chè cốm ”, sweet tapioca soup with sticky rice flakes.
“Cốm” of Me Tri village in particular and of Hanoi in general represents an indispensable dish in terms of the country’s culinary culture.

Discovering autumn delicacy of Hanoi in Me Tri village

(VOVWORLD) - Me Tri village in the outlying Nam Tu Liem district of Hanoi is famous for its tradition of making “cốm”, sticky rice flakes, a typical delicacy of the capital city when autumn arrives.

Others