The rice flakes of Mễ Trì are cooked over a blazing fire, the rhythmic pounding of pestles marking the start of the new harvest season.

During this time of year, the traditional rice flake making village of Me Tri (Me Tri Ward, Hanoi) bustles with activity as it enters its biggest production season. The small alleys around the village resound with the characteristic sounds of pestles pounding, sieving, and the laughter and chatter of villagers busily preparing a new batch of rice flakes.

The Me Tri village, known for its sticky rice flakes, boasts hundreds of households that have persistently preserved the traditional craft of making sticky rice flakes for generations. Me Tri sticky rice flakes are made from young, milky glutinous rice grains, wrapped in fresh green lotus leaves, retaining the refreshing flavor of Hanoi's autumn. With its unique historical, technical, and cultural value, the Me Tri sticky rice flake making craft has been recognized by the Ministry of Culture, Sports and Tourism as a National Intangible Cultural Heritage.

According to Ms. Do Thi Nga, owner of a rice flake production facility in Me Tri Ha village, the secret to making delicious rice flakes lies in choosing the right time to harvest when the glutinous rice grains are still sticky and milky. “One hundred kilograms of rice yields about 17-18 kilograms of finished rice flakes. From roasting and pounding to sifting, everything requires meticulous attention to detail, precise heat control, and skillful hands,” Ms. Nga shared.

Many households have now introduced machinery to assist with the strenuous tasks, helping to increase productivity while still preserving the traditional flavor of sticky rice flakes. On average, each production facility produces 80-100 kg of sticky rice flakes per day during the main season, supplying the Hanoi market and many other provinces and cities.

More than just a traditional dish, Me Tri sticky rice flakes are a symbol of sophistication in Hanoi's culinary culture. Despite modern life, the people of Me Tri still preserve their craft with passion and pride. Each fragrant, chewy grain of sticky rice embodies the love for their homeland, the perseverance in preserving the craft, and the aspirations of Hanoi's artisans.

The people of Me Tri craft village are preparing new batches of puffed rice for the production season.

People in Me Tri sort glutinous rice before processing it.

Glutinous rice is cleaned before processing.

The glutinous rice grains are roasted until evenly cooked, in preparation for pounding into flattened rice flakes.

Roasting young glutinous rice is a crucial step in producing soft, fragrant puffed rice.

The fires burn brightly day and night in the rice roasting ovens of Me Tri rice flake village.

People in Me Tri use machinery to help improve production efficiency.

The process of pounding the rice flakes with a wooden pestle retains the traditional method.

The craftsman in Me Tri sifts the pounded rice to remove the husks.

Products made from Me Tri rice flakes, such as rice flake cakes, sticky rice with rice flakes, and rice flake patties, are popular with consumers.

 

Le Phu/News and Ethnic Groups Newspaper

Source: https://baotintuc.vn/anh/com-me-tri-do-lua-ron-rang-nhip-chay-gia-vao-vu-moi-20251107101447513.htm