Thanh Huong sticky rice flakes are a specialty product.

No one knows exactly when Thanh Huong rice flakes (from Van Xuan commune) originated, but it's known that the people here have grown up surrounded by the sound of pestles pounding rice flakes and the aroma of glutinous rice from birth to adulthood. Rice flakes are produced year-round, but the best quality rice flakes are made from July to October of the lunar calendar.

These soft, green, fragrant rice flakes, made from carefully selected glutinous rice of the "golden flower" variety, undergo many meticulous steps: from harvesting the rice at the right stage of milky ripeness, roasting over the right heat, pounding evenly, to carefully sifting and winnowing. All of this requires patience, skill, and years of experience from the artisans.

To color the green rice flakes, locals use pandan leaves, ginger leaves, etc., crushing them to extract the juice, then mixing it with the raw rice flakes to create a vibrant green color. The green rice flakes here have a beautiful turquoise color, are thin and smooth, and still retain some bran. Besides eating them fresh, the locals also process them into delicious and appealing green rice flake desserts, green rice flake cakes, and green rice flake patties.

What makes Thanh Huong rice flakes unique is their natural flavor, unlike any other type of rice flake. The flakes are soft and chewy but not sticky, with a subtly sweet, mildly nutty taste, and a hint of rice straw and countryside breeze. Simply wrapping the rice flakes in lotus leaves, tying them with golden straw, and opening them evokes a whole autumnal atmosphere of the countryside.

Visiting Hung Yen today, seek out Thanh Huong sticky rice flakes to experience the sweetness of the rice grains, the dedication of the artisans, and the lingering taste of a peaceful countryside. A small treat, yet enough to carry the essence of the fields and the breeze, a part of the quintessential Northern Vietnamese countryside.

Article: TTXTDLHY

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