If you are a food lover, then you should not miss out on trying Cốm – the young green rice. This unique Vietnamese dish has a fascinating origin story and a complex preparation process that makes it a true culinary gem. Let’s dive into the world of Cốm and discover why it has captured the hearts and palates of many.
A Legend Born in Vòng Village
Cốm has its roots in Vòng village, located just 7 km west of Hanoi’s downtown. Legend has it that during a severe famine many years ago, the villagers faced starvation as their rice crop wasn’t ready for harvest. Desperate for food, a hungry farmer came up with a creative idea. He decided to roast the unripe grains of rice as a last resort. Little did he know that this accidental experiment would lead to the discovery of a delightful dish – Cốm.
The technique was simple yet ingenious. By roasting the rice in a clay jar and removing the husks, the villagers unveiled the delicious flavors hidden within. As news about this new dish spread far and wide, it reached the ears of the King. Captivated by the tale, the King invited the head villager of Vòng to the royal court. Delighted by the taste of Cốm, the King declared that henceforth, the villagers must present him with their precious creation each autumn.
The Secret Behind Cốm
The making of Cốm remains a well-guarded family secret to this day. What is known is that the process is intricate and time-consuming. The key ingredient is young glutinous rice, meticulously selected when it is in bloom. Before anything else, the grains are manually threshed and cleaned. They are then roasted with care in a stoneware pan over firewood. The fire is kept low and steady, demanding the cook’s full attention.
To preserve the flavor and color, each batch of rice should weigh no more than 800 grams. Once dried, the grains are pounded in a mortar, with frequent stirring from bottom to top. This laborious step is repeated 7-8 times to remove all the husks, resulting in glossy green rice that is soft and slightly chewy – a taste unique to Cốm.
A Delight to the Senses
Cốm is best enjoyed by hand, savoring each pinch at a time. It is often served with red persimmons and ripe bananas, complementing the delicate scents and flavors of the dish. Take your time to chew slowly and relish the subtle textures and softness of Cốm. However, remember that Cốm should be consumed within 24 hours to fully experience its original taste.
Beyond Cốm: A World of Possibilities
Given its short season, Cốm serves as the foundation for many other Vietnamese specialties throughout the year. Derivatives such as Cốm xào (stir-fried green rice), Cốm rang (puffy green rice resembling rice krispies), Bánh cốm (green rice cake – a must-have for Vietnamese engagement ceremonies), Kem Cốm (ice cream with Cốm flavor), and Chè cốm (sweetened green rice paste) have been created. Also, don’t miss out on dishes like chicken stewed with herbs and green rice or fried shrimp coated in Cốm, which are definitely worth a try.
So, the next time you visit Vietnam, make sure to indulge in the unique flavors and rich tradition of Cốm. Experience the magic of the young green rice and discover why it has become an essential part of Vietnamese cuisine.