Discovering autumn delicacy of Hanoi in Me Tri village
The harvest season for this type of rice is between April and September every year. In autumn, the village becomes far busier than normal as local residents work continuously to ensure that the fragrant, glutinous, and warm rice flakes reach buyers. It takes several meticulous steps in order to produce a perfect batch of “com”. 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 “com” directly or use it as an ingredient in order to make “com xao”, young sticky rice flakes cooked with sugar, “cha com”, rice flake meatballs, “xoi com”, steamed young sticky rice flakes, “banh com”, g...