Ha Tien sticky rice package. Photo: THUY TIEN
On early mornings in Ha Tien, strolling through the markets or along the small streets, it's easy to spot vendors selling steaming hot sticky rice. The aroma of freshly cooked rice mixed with the rich scent of coconut milk permeates the air, awakening the senses of diners from an early hour.
According to many long-time sticky rice vendors, to make a truly delicious sticky rice dish, the cook must go through many meticulous steps. The most important is the selection of glutinous rice. The rice used for sticky rice must be fragrant, sticky Thai glutinous rice with even grains and no admixture of regular glutinous rice. After washing, the rice is soaked overnight to allow the grains to soften sufficiently. When cooking, the cook must carefully control the heat and the amount of water so that the rice grains are cooked to a soft, chewy consistency, neither mushy nor dry. Ms. Nguyen Thi Chin, a long-time sticky rice vendor in Ha Tien, shared: "Coconut milk is the soul of Ha Tien sticky rice. It's not just a matter of pouring it on; it must be poured at the right time, when the rice is just cooked and steam is still rising, so that the rice grains absorb the richness evenly."
Ha Tien sticky rice comes in two main types: savory and sweet, each with its own unique flavor. While savory sticky rice in many places is often served with various toppings such as pate, pork sausage, Chinese sausage, or chicken, Ha Tien savory sticky rice is simpler yet still captivating. The highlight of the dish lies in the dried shrimp – a famous specialty of the Ha Tien coastal region. A handful of soft, white sticky rice is wrapped in a green banana leaf, topped with a layer of finely ground dried shrimp, creating a beautiful reddish-orange color. With just a few simple ingredients, the dish creates an unforgettable flavor. The salty taste of the dried shrimp blends with the richness of coconut milk and the fragrant stickiness of the rice, giving the sticky rice a distinctly coastal character. Perhaps it is this simplicity that allows diners to truly appreciate the original deliciousness of the dish.
Besides savory sticky rice, sweet sticky rice dishes in Ha Tien also captivate many people. The most nổi prominent is xoi sie. The white sticky rice is served with a golden layer of custard made from chicken eggs, palm sugar, and coconut milk, steamed until smooth and creamy.
The delicate sweetness of palm sugar from the border region, combined with the richness of the eggs and the chewiness of the sticky rice, creates a sensation that is both familiar and unique. Besides sticky rice with coconut milk, Ha Tien also offers many other sweet sticky rice dishes served with thick coconut milk, topped with grated coconut coated in palm sugar. The rich, creamy flavor and slightly chewy texture of the coconut make the dish even more appealing. Ms. Mai Huong, a tourist from Can Tho City, said: “I’ve eaten many types of sticky rice in many places, but Ha Tien sticky rice has a very distinct flavor, especially the sweet sticky rice. This sticky rice has just the right amount of sweetness, is rich but not greasy, and has a very distinctive aroma of palm sugar.”
Sticky rice from Ha Tien still retains its unique appeal. The skill of the cooks and the distinctive flavor have made this dish an integral part of the culinary culture of the border region of An Giang.
Source: https://baoangiang.com.vn/vi-deo-thom-cua-xoi-ha-tien-a485584.html
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