Green Sticky Rice (Cốm)

Green sticky rice (Vietnamese: Cốm), a cherished delicacy from the Red River Delta region of Vietnam, holds a special place in Vietnamese cuisine. Known as green sticky rice or green rice flakes, this unique dish is exclusively prepared during autumn. The meticulous process begins with hand-picking sticky rice to ensure the integrity of the grains.

The selected rice undergoes a series of careful steps: sifting, washing, drying, and pounding in stone mortars. The pounding is repeated seven times, meticulously removing the husk to reveal the pristine rice grains. To preserve its moisture, the pounded rice is then lovingly wrapped in vibrant lotus leaves.

Traditionally, Green sticky rice is enjoyed by hand, with diners gently pinching small portions from the lotus leaves. The young rice imparts a delightful medley of flavors, combining nuttiness, sweetness, and a hint of buttery richness. Its versatile nature lends itself to various preparations, such as bánh cốm (green sticky rice cake) and cốm xào (browned green sticky rice).

Green sticky rice exemplifies the artistry and dedication of Vietnamese culinary traditions, capturing the essence of the autumn season in every delightful morsel.