We arrived in Tú Lệ at dawn, with the morning mist still lingering on the mountain slopes. The chilly air enveloped our breaths, slowing our pace.
As arranged, Comrade Hoang Trong Nghia - Chairman of the People's Committee of Tu Le commune - was waiting for us at the beginning of the village. As he led the group into the stream of people heading to the fields to harvest rice, the Chairman of the People's Committee enthusiastically introduced: "The Tu Le rice flake making village currently has 85 households. Every year, from the end of July to October, when the rice stalks are in the bending stage, the grains are still milky, and the husks are yellowish-blue, the villagers begin harvesting to make rice flakes."
Then, he plucked a rice stalk bending over and gave it to us, explaining further: "The rice used to make cốm (a type of Vietnamese rice snack) must be Tan Tú Lệ sticky rice, a specialty variety that has been cultivated for generations by the Thái people here. Perhaps it's thanks to 'absorbing' the dew and wind, and 'drinking' the pure water flowing from the mountain streams that the sticky rice grains have such a distinctive chewy texture, unlike anywhere else."
Indeed, Tan Tu Le sticky rice possesses a distinctly sweet aroma. A light bite of the still-milky grain reveals a delicate sweetness that melts on the tongue, leaving a rich, refreshing aftertaste. The rice is harvested early in the morning, so by 5 a.m., the entire Tu Le valley is already bustling with laughter, chatter, and the sound of sickles cutting the rice. Some quickly bundle the rice, others bend down to harvest, their shoulders burdened with heavy baskets of rice. In the distance, the sounds of children running and playing, their calls echoing across the fields, create a vibrant and lively scene. The sounds, colors, and rhythm of labor blend together to form a picture full of life.
As midday approached, rows of rice sacks were returned to the village. Following recommendations from many locals, we visited the family of Mr. Hoang Van Hien in Na Long village – the oldest and largest rice flake maker in the commune.
Greeting guests with a gentle smile, Mr. Hien nimbly stirred the pan of puffed rice while explaining: “The harvested rice is threshed, soaked, and washed clean, then roasted immediately while still fresh. Roasting puffed rice isn't simple; the fire must be low, and you must stir constantly to ensure the grains cook through without burning. After roasting, let the rice cool before pounding it in a mortar. Pounding requires a steady hand, with firm but not too strong strokes, to keep the grains pliable and retain their original light green color.”
After speaking, Mr. Hien quickly poured the freshly roasted rice into a tray and then put the previously cooled rice into a stone mortar. The pounding process requires rhythmic coordination; one person taps the pestle with their foot, while another quickly stirs the rice with large wooden or bamboo sticks to prevent clumping. Once all the husks have cracked, the rice is removed and sifted clean, and the process is repeated until the grains are evenly flattened, sticky, and fragrant. This is also the stage that tourists often enjoy participating in. Directly participating in making rice, tapping the pestle on the mortar, and witnessing firsthand how each tender green grain gradually emerges under their skillful hands will be a special experience that helps tourists better understand the labor, skill, and dedication of the local people.
Tú Lệ sticky rice flakes not only attract tourists but also contribute to the livelihoods of the highland people. Each harvest season, tons of sticky rice flakes are produced and distributed throughout the country, becoming an important source of income. Thanks to these seasons of fresh green sticky rice flakes, the lives of the people are more prosperous, and family meals are enhanced with the sweet taste of glutinous rice, a tradition passed down through generations.
Comrade Hoang Trong Nghia - Chairman of the People's Committee of Tu Le commune, shared further: “In the past, the people of Tu Le only made sticky rice flakes once a year, but due to the demand from tourists, sticky rice flakes are now made in both the spring and autumn seasons, peaking from July to October. During this season, each family produces an average of 20 kg of sticky rice flakes per day, and some families even produce 50 kg/day. The price of sticky rice flakes ranges from 100,000 to 150,000 VND/kg. Currently, Tu Le sticky rice flakes have also been developed into an OCOP product, linking the craft village with community tourism. In the future, the commune will continue to guide people to develop sticky rice flake production as a distinctive tourism brand, combining technical training, improving product quality and packaging, and expanding the market. In particular, we will strongly encourage households to cooperate, build points for introducing and experiencing sticky rice flake making for tourists, thereby both preserving the traditional craft and improving economic efficiency.”
We said goodbye to Tú Lệ as the afternoon sun was setting, the valley still lingering with the scent of young rice. We carried the sweet, comforting taste of autumn, of Tan sticky rice, back to the city.
Source: https://baolaocai.vn/huong-com-goi-thu-ve-tu-le-post880826.html
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