Green rice or Com is extremely familiar with Vietnamese for many years. It is not only the mouth-watering junk food but also contains the rich Vietnam culture.


One of the most origins of Green rice can be traced to Vòng village, 7 km west of Hanoi downtown. The legend begins with a severe starvation in the village years ago. Since the rice crop was not ready for harvest, residents then had nothing else to eat. One hungry farmer tried roasting the unripe grains of rice as his last resort. Vong villagers found that by roasting the rice in a clay jar and smashing it to remove the husks, they could produce a delicious dish, called green rice. As the rumors about the new dish spread widely, the King sent for the head villager of Vòng to the court. The King was so delighted with this dish that thereafter, each autumn, Vòng villagers were requested to present him with their green rice.

How to make it

The making of green rice is still kept as a family secret. What most people know is that the process of making green rice is complicated and tedious. The main ingredient is young glutinous rice, carefully selected since they are in their blossom. The grain must be manually threshed and cleaned, before being roasted with a stoneware pan over firewood. The fire is kept low and steady and the cooking process need full attention. For flavor and color preserving purpose, each batch should comprise 800 grams of rice at the maximum. The dried grains are then pounded in a mortar and stirred frequently from bottom to top. This step is repeated 7-8 times to remove all the husks from the grains. The final result is glossy green rice, soft and slightly chewy, that is nowhere to be found.
Enjoy Green rice

Green rice is normally eaten by hand, a pinch at a time, or served with red persimmons and ripe bananas. Chewing slowly is the way to enjoy its subtle scents, tastes and softness. One note is that Green rice should be eaten within 24 hours or its original taste will be lost.

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