Cốm - Young Green Rice

One of the earliest origins of Cốm can be traced to Vòng village, located 7 km west of downtown Hanoi. According to local legend, this unique delicacy emerged during a severe famine in the village many years ago. As the rice crops were not yet ready for harvest, the residents had nothing to eat. In a moment of desperation, a farmer decided to roast unripe grains of rice, discovering that by roasting the rice in a clay jar and then smashing it to remove the husks, they could create a delicious dish called Cốm. Similar to the accidental invention of Coca-Cola in the West, news of this new dish quickly reached the King. Delighted by its taste, he summoned the head villager of Vòng to the court, establishing an annual tradition where Vòng villagers present their Cốm to the King each autumn.
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The process of making Cốm remains a closely guarded family secret. What is widely known, however, is that crafting Cốm is a complicated and meticulous process. The primary ingredient is young glutinous rice, carefully selected at the time of flowering. The grains undergo manual threshing and cleaning before being roasted in a stoneware pan over a firewood flame. To maintain a low and steady heat, the cooking process requires full attention. For optimal flavor and color retention, each batch should contain no more than 800 grams of rice. The roasted grains are then pounded in a mortar, stirred frequently from bottom to top. This step is repeated seven to eight times to ensure that all husks are completely removed. The final result is glossy green rice that is soft and slightly chewy, a delicacy that is truly one of a kind.
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Cốm is typically enjoyed by hand, taken in pinches, or served alongside red persimmons and ripe bananas. To fully appreciate its subtle scents, flavors, and texture, it is recommended to chew Cốm slowly. One important note is that Cốm should be consumed within 24 hours to preserve its original taste.

Due to its brief harvesting season, Cốm is often used to create various Vietnamese specialties that satisfy cravings throughout the year. Some popular derivatives of Cốm include Cốm xào (stir-fried green rice), Cốm rang (puffed green rice, reminiscent of rice krispies), Bánh cốm (green rice cakes, a staple at Vietnamese engagement ceremonies), Kem Cốm (Cốm-flavored ice cream), and Chè cốm (sweetened green rice paste). In addition, there are many delightful dishes featuring Cốm, such as chicken stewed with herbs and green rice, or shrimp coated in Cốm and fried to perfection.