Imagine a severe starvation in a village where the rice crop is not ready for harvest. Desperation leads to innovation, and that’s exactly how Cốm, also known as Young Green Rice, came into existence. This legendary dish originated in Vòng village, located just 7 km west of Hanoi downtown. The story goes that during the period of starvation, a hungry farmer decided to roast the unripe grains of rice as a last resort. Little did he know that this act would result in the accidental creation of a delicious dish that would captivate the taste buds of many.
The Accidental Invention
Much like the accidental invention of Coca-Cola in the West, the villagers of Vòng discovered that by roasting the rice in a clay jar and smashing it to remove the husks, they could produce a flavorful dish called Cốm. The word spread far and wide, reaching the ears of the King himself. Impressed by the taste and creativity of the villagers, the King summoned the head villager of Vòng to the royal court. From that point on, it became a tradition for the Vòng villagers to present their Cốm to the King every autumn.
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The Meticulous Process
The process of making Cốm is still shrouded in mystery, kept as a closely guarded family secret. What we do know is that it involves a complicated and tedious series of steps. It all starts with carefully selecting the young glutinous rice when it is in full blossom. The grains are manually threshed and cleaned before being roasted over firewood in a stoneware pan. The fire is kept low and steady, demanding full attention from the cook. Each batch must consist of a maximum of 800 grams of rice for the best flavor and color preservation.
After roasting, the dried grains are pounded in a mortar and stirred frequently from bottom to top. This process is repeated 7-8 times to remove all the husks from the grains. The result is glossy green rice that is soft, slightly chewy, and truly unique.
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The Joy of Eating Cốm
Cốm is usually enjoyed by eating it with your hands, savoring a pinch at a time. It can also be served alongside red persimmons and ripe bananas for a delightful combination of flavors. The key to fully experiencing the wonders of Cốm is to chew it slowly, allowing its subtle scents, tastes, and softness to unfold. However, it’s important to note that Cốm should be consumed within 24 hours to preserve its original taste.
Beyond Cốm – A World of Flavors
Due to its short season, Cốm has inspired the creation of numerous Vietnamese specialties that aim to satisfy people’s cravings all year round. These include dishes like Cốm xào (stir-fried green rice), Cốm rang (puffy green rice that resembles rice krispie), Bánh cốm (green rice cake – a must for Vietnamese engagement ceremonies), Kem Cốm (ice-cream with Cốm flavor), and Chè cốm (sweetened green rice paste), just to name a few. Don’t miss the chance to try dishes like chicken stewed with herbs and green rice, or fried shrimp coated in Cốm, which showcase the versatility and unique flavor profile of this extraordinary ingredient.
In conclusion, Cốm is not just a dish; it’s a symbol of creativity, resilience, and the spirit of innovation. If you ever find yourself in Vietnam, make sure to indulge in the delightful experience of Cốm, a true culinary masterpiece.
To learn more about Rừng Cúc Phương, the place that celebrates the art of Cốm and other natural wonders, visit Rừng Cúc Phương.
