Cốm,làng vòng,đặc sản, hà nội, ẩm thực, gia truyền,cốm tươi, cốm sấy, bánh cốm
GIỚI THIỆU TỚI DU KHÁCH
Rice growing farmers are the only ones who truly understand when it is time to gather young grains to make Com.
Then young rice grains are harvested, roasted and ground down to become Cốm. They are put into a large firing pan under small flames and stirred slowly for a specific period of time. They are then poured into a rice mortar and slightly pounded with a wooden pestle, rythmically and at quick intervals until the husk is removed. Following this, the young rice is removed from the mortar and winnowed before being poured again into the mortar and the process repeated. This is then repeated exactly seven times so that all the husk is removed from the young sticky grains.
If the pounding is done irregularly and in haste, or it is not repeated for the prescribed seven times, the brown colour of the grains will disappear and be replaced by an unexpected green colour. Cốm is regarded as a purely pastoral gift. To enjoy Côìm, it is advisable to chew it slowly so that one can feel the stickiness of the young rice and at the same time enjoy its sweet, fragrant taste. Visitors to Vong village (about five km from Hanoi) during the Cốm making season will have a chance to listen to the special rythmic pounding of wooden pestles against mortars filled with young rice and see women shifting and winnowing the pounded young rice.
Served with red persimmons or ripe bananas, “Cốm” is truly delicious. Vong village, on the outskirts of Hanoi, is said to produce the best “Cốm” in northern Vietnam. When autumn comes, Hanoians everywhere always remember the special taste of “Cốm” which is a special gift from the soil made by hard-working peasants, holding a simple and fresh fragrance.
Every autumn, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, and the local farmers will know it is time to make “Cốm” – a specialty made from young green sticky rice.
“Cốm” is often eaten by hand, directly from the lotus leaves, a pinch at a time. When eating “Cốm”, you must enjoy slowly and chew very deliberately in order to appreciate all the scents, tastes, and plasticity of the young rice which is sweet, nutty and buttery.
Autumn Sunlight Wake Up Flavor of Côm