Autumn brings the fragrance of fresh green rice.

As autumn arrives, Hanoi becomes romantic and enchanting. After many days of gloomy, damp air due to the lingering effects of storms, the sun returns, clear as honey, accompanied by the first gentle breezes of autumn.

Hanoians cast aside the hardships of the flood days, returning to normal life and beginning to look forward to a distinctive aroma: the scent of freshly roasted green rice flakes.

Grandmothers and mothers still call green rice flakes "a gift of young rice," a gift that is both simple and refined. In each emerald-green grain of green rice flake, still containing milk, there is the image of sprawling rice fields, the golden August sunshine, and the glistening morning dew on the grass along the dike.

Green rice flakes are truly not for those in a hurry, because only when eaten slowly and deliberately can one fully appreciate the sweet, chewy, fragrant essence of the young rice grains. Taking a small handful and chewing gently, one feels as if autumn is melting on their tongue: a delicate sweetness, a hint of milky freshness, and a subtle lotus leaf aroma permeate every grain of the rice flake. The essence of the earth, the wind, the sun, and the lush countryside... all converge in that small, green rice flake.

The sticky, fragrant rice flakes from Lang Vong village.

When it comes to green rice flakes (cốm), three familiar names are often mentioned: Vòng village green rice flakes, Mễ Trì green rice flakes, and Tú Lệ green rice flakes. All are made from young, milky glutinous rice grains, but each region, each hand, and each processing method brings a unique flavor, like three different pieces of a puzzle creating a delicate picture of Vietnamese cuisine . Vòng village green rice flakes are considered the "number one" for snacking. The flakes are thin like tamarind leaves, chewy and fragrant, with a slightly yellowish tint, wrapped in old lotus leaves. Just a gentle opening releases a subtle aroma, making one feel excited even before tasting them.

Take a small pinch and eat it with ripe, golden-yellow plantains; the chewiness, sweetness, and aroma blend together, as if gathering all the colors of autumn into one elegant bite. Older green rice flakes were often cooked by mothers and grandmothers with mung beans, lotus seeds, and grated coconut to create a sweet, chewy, and fragrant sticky rice dish that was both elegant and simple. Or they were pounded into a paste to make golden-yellow, fragrant green rice flake patties, a highlight of the autumn feast.

As autumn arrives, the old streets seem to slow down. Amidst the hustle and bustle of today's city, suddenly spotting a small vendor selling sticky rice flakes by the roadside is enough to soothe the heart. The aroma of sticky rice flakes wafts by, simple yet poignant, transporting children of the 70s and 80s back to peaceful days of the past, with Mid-Autumn Festival feasts featuring ripe yellow bananas, plump pomelos, juicy red persimmons, and, of course, a packet of green sticky rice flakes wrapped in lotus leaves. Just a small pinch, chewed slowly, and those clear, innocent days come flooding back.

Perhaps that's why, every time the autumn breeze arrives, children born in the city eagerly await the aroma of fresh green rice flakes. Not only to enjoy a pure autumnal treat, but also to once again touch upon memories—memories of a peaceful, gentle Hanoi. If Hanoi's autumn were a piece of music, the aroma of green rice flakes would be the clearest, most delicate note, quiet yet deeply penetrating, leaving anyone who has tasted it once with a sweet, lingering nostalgia.

MAI AN

Source: https://www.sggp.org.vn/mua-thu-huong-com-moi-post818793.html