Reviving the legendary dishes of Co Loa land.

Amidst the historically rich land of Co Loa, there are still kitchens burning brightly, preserving the traditional craft of making Chu puffed rice, a dish associated with the legend of An Duong Vuong from hundreds of years ago.

More than just a simple, rustic local delicacy, Chu puffed rice also carries within it the history, beliefs, and memories of the people of the former capital region. From the handcrafted roasting batches over the fire, the people of Co Loa today quietly preserve the craft as a part of the soul of their homeland.

Preserving the soul of the roaster through each batch.

The people of Co Loa still tell the story that Chu puffed rice originated during the time of King An Duong Vuong, who built the citadel and defended the country. At that time, the king ordered the people to make a type of dried food from glutinous rice for the soldiers to take with them to battle. Thanks to its easy preservation, delicious aroma, and satisfying nature, this dish gradually became a unique delicacy of the former capital region.

Ms. Nguyen Thi Nhien places the mold into the press, a step in shaping the traditional Chu-style puffed rice bars of Co Loa. Photo: MK

Having been involved in the craft for over half a century, Mrs. Nguyen Thi Nhien still remembers every step of the process passed down from her mother. For her, making Chu puffed rice is not just about earning extra income, but also about preserving the "soul" of her homeland.

"My family has been making puffed rice for over 50 years now. In the past, many families in the village made it, but now fewer and fewer," Mrs. Nhien shared.

The ingredients for making Chủ's puffed rice are not fancy, but they require meticulous attention to detail. The glutinous rice must be of the uniform, plump variety. The brown sugar, peanuts, sesame seeds, and cardamom must also be the same types traditionally used to preserve the characteristic flavor.

After roasting, the puffed rice is mixed thoroughly by hand with brown sugar, peanuts, sesame seeds, and spices before being pressed into molds. Photo: MK

Before roasting, the rice grains are spread out on the ground for a few days to absorb natural moisture. During roasting, the workers must constantly stir the rice in a large cast-iron pan, carefully controlling the heat to ensure the grains pop roundly. According to Mrs. Nhien, if the heat is too high or the stirring is not even, the puffed rice will not pop beautifully.

After roasting, the puffed rice is sifted to remove the husks, then mixed with brown sugar, peanuts, sesame seeds, and cardamom. The mixture is then pressed into wooden molds, coated with a layer of finely ground puffed rice powder, cut into small bars, and wrapped in red paper.

In the memories of many people in Co Loa, the aroma of Chu puffed rice is associated with the spring festival season. Every January, people make puffed rice to offer to An Duong Vuong before the sacrificial ceremony.

"In Co Loa, every festival includes 'Chu' puffed rice. This is not just a dish, but also an offering to the King," Ms. Nhien said.

What's special about Chu puffed rice is that it exists almost exclusively in Co Loa. According to long-time makers, if you replace the glutinous rice or brown sugar with other ingredients, the flavor will no longer be true to the traditional puffed rice.

From local delicacies to stories of preserving traditional crafts.

Amidst many modern dishes, Chủ puffed rice retains the rustic charm of an old-fashioned rural delicacy. However, precisely because it is handmade, seasonal, and offers low income, fewer and fewer people are pursuing this craft.

The people of Co Loa still maintain the traditional method of roasting puffed rice over a large fire, a task requiring steady hands and years of experience. Photo: MK

Currently, only a few households in Co Loa still regularly practice this craft. Most are elderly people who have been involved in making puffed rice for many decades.

In the Dong Anh commune's cultural industry development plan for the period 2025-2030, Chu puffed rice is identified as a distinctive cultural product that needs to be preserved and promoted. The locality aims to link this dish with experiential tourism, heritage education , and festival activities in Co Loa.

More than just a local delicacy, "Bong Chu" (a type of puffed rice) was also an offering to King An Duong Vuong in the traditional ceremonies of the people of Co Loa.

According to the project's plan, households engaged in traditional crafts can become experiential destinations for tourists, where people can directly observe the roasting and molding of puffed rice and listen to stories about the history of Co Loa.

Mr. Dao Duy Doan, head of Dong village, believes that the most important thing now is to help young people understand the cultural value behind each burnt rice stick.

"Bong Chu is not just a dish, but also a part of the memory, a cultural symbol of the land associated with the legend of nation-building," Mr. Doan said.

Many young tourists visiting Co Loa also express their delight with this special local delicacy. Nguyen Phi Tuan, a tourist visiting the Co Loa historical site who had the opportunity to enjoy and experience Bong Chu (a type of puffed rice snack), said that what impressed him most was the historical story associated with the dish.

"When I heard that this used to be a type of dried food during the reign of King An Duong Vuong, I found Chu's puffed rice to have a very unique appeal. If combined with the experience of making puffed rice or a festival, it would attract more young people," Tuan shared.

Puffed rice cakes, wrapped in simple red paper, are a familiar treat during festivals and Tet (Lunar New Year) in Co Loa. Photo:

Amidst many modern treats, Chủ's puffed rice retains the rustic charm of an old-fashioned rural delicacy. It is this very simplicity that makes people remember Cổ Loa for longer – a land not only with its ancient citadel, the legend of Mỵ Châu and Trọng Thủy, and the traces of the Thục king, but also with the people who quietly preserve their craft by the red-hot hearths during each festival season.

Source: https://hanoimoi.vn/danh-thuc-mon-an-truyen-thuyet-cua-dat-co-loa-975829.html