Com Me Tri bustles with the pounding of the pestle for the new season

On these occasions, the Me Tri green rice village (Me Tri ward, Hanoi) is bustling with the biggest production season of the year. The small alleys around the village resound with the distinctive sounds of pounding and winnowing, and the laughter of people busily preparing a new batch of green rice.

Me Tri green rice village has hundreds of households who have persistently maintained the traditional green rice making profession through many generations. Me Tri green rice is made from young sticky rice grains still containing milk, wrapped in green lotus leaves, preserving the refreshing flavor of Hanoi autumn. With its unique historical, technical and cultural values, the craft of making Me Tri green rice 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 green rice production facility in Me Tri Ha village, the secret to making delicious green rice lies in choosing the right time to harvest when the glutinous rice is still soft and milky. “One quintal of rice yields about 17-18 kg of finished green rice. From roasting, pounding to winnowing, it requires meticulousness, precise fire control and skillful hands,” Ms. Nga shared.

Many households have now brought in machines to support the heavy stages, helping to increase productivity while still maintaining the traditional flavor of green rice. On average, each facility produces 80-100 kg of green rice per day during the main season, supplying the market in Hanoi and many other provinces and cities.

Not only a rustic dish, Me Tri green rice is also a symbol of the sophistication of the capital's culinary culture. Despite modern life, Me Tri people still preserve their craft with all their passion and pride. In each fragrant sticky green rice grain is the love for their homeland, the perseverance to preserve the craft and the desire to reach further of Hanoi craftsmen.

Me Tri villagers prepare new batches of green rice in the production season.

Me Tri people classify sticky rice before processing.

Glutinous rice is cleaned before processing.

Glutinous rice is roasted evenly, preparing for the pounding stage.

Roasting young sticky rice - an important step to produce soft, fragrant rice grains.

The fire burns red hot day and night in the rice roasting kilns at Me Tri green rice village.

Me Tri people use machines to help improve production productivity.

The process of pounding green rice with a wooden pestle - keeping the traditional method.

Me Tri workers sift the rice after pounding to remove the husk.

Products made from Me Tri green rice such as green rice cake, green rice sticky rice, and green rice sausage are popular with consumers.

 

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