Com Me Tri is made from young sticky rice grains that are still succulent and wrapped in lotus leaves, creating the most delicious and famous specialty of Hanoi. Late September and early October is the time when people in Me Tri village, Nam Tu Liem district, Hanoi are busy preparing for the biggest new green rice crop of the year.
Me Tri green rice village is busy with the harvest season
The profession of making green rice in Me Tri has a history of more than a century. There are 2 villages here (Thuong village and Ha village), both of which have many households making green rice.
When roasting green rice, people in the village always use wood, not charcoal, so that the fresh green rice will retain its intact aroma. At the beginning of roasting, you must use high heat. When the green rice is pale, you must reduce the heat, because if the fire is too high, it will burn and if the fire is too low, the rice will not meet the plasticity requirements. Each roasting batch lasts about more than 2 hours.
Currently, the stages of making green rice are done on machines, helping to reduce labor, creating more products while ensuring delicious quality. Not only traditional green rice dishes, items such as sticky rice with green rice, green rice cake, mochi… are also warmly welcomed by consumers.
Vong village green rice and Me Tri green rice have now become indispensable dishes of Vietnamese culinary culture, becoming famous elegant gifts from near and far in the Capital.
($1=24,000 VND)
According to Tien Phong