Tuesday, 16:13 12/10/2021
Hanoi’s young rice making village enters a new season
After nearly two months of standstill due to the Covid-19 pandemic, villagers from Me Tri trade village are returning to their traditional job of making com or young glutinous rice as Covid-19 restrictions have been eased.
Visitors who come to the village these days will hear the familiar sounds of the rice mills, the pounding of the pestles, and the laughter of the young rice artisans.
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| The Hanoi specialty is only produced twice a year, each time lasting around two months, after the Spring and Summer rice harvests. The spring young rice season generally falls in late March to early May, while the Summer season lasts from October to late November. |
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| As Autumn approaching, local villagers buy rice from surrounding villages to make com. |
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| Making com is very hard and meticulous work. Firstly, good rice is selected, then thrashed, sieved, and washed in large washers to eliminate the thin grains that float on the surface. Then, the rice is dried in a large iron pan over a wood fire. After that, com is pounded by machines. |
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| "It must be roasted over a wood fire with proper heat so that the grain still retains its green color, fragrant, chewy, and tasty,” Sy said. |
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| Nowadays, the process of pounding rice is done by machine, which greatly reduces the time and effort of the artisans. |
| Each household in Me Tri village can produce 70 tons of young rice per crop. |
| Through many ups and downs of history, the traditionally renowned craft of making young rice in Me Tri Ward, Nam Tu Liem District, Hanoi is still well preserved and developed. |
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