‘The gift of Hanoi’s autumn’ makes Japanese people who try it for the first time say: Delicious!

Referring to COM, we often think of Hanoi’s autumn.

This “specialty” dish of Vietnam was once named by writer Thach Lam in his pen book “Hanoi minced six streets” to be “the gift of young rice”, “the special gift of the country, is the offering of the green rice fields, bringing in the taste all the rustic, simple and pure of the countryside. Vietnam.”

As for the owner of Inside the Travel Lab blog, nuggets are “a sign of autumn in Hanoi”, “one of the most special things of autumn in Hanoi”.

According to Taste Atlas – a website known as a “world culinary map” specializing in collecting, evaluating and introducing international cuisine – the introduction of nuggets is as follows: Com is a traditional Vietnamese dish from Vietnam. Red River Delta area, is a specialty of autumn.

The gift of Hanoi autumn makes Japanese people who try it for the first time say: Delicious!  - Photo 1.

Young sticky rice for making nuggets is hand-harvested so that the young rice grains do not break, the most delicious is the yellow-flowered glutinous rice. Young glutinous rice can be used in both summer and winter crops, however, crop rice is usually used in late summer – early autumn.

After harvesting, the rice grains are cleaned in water, removed the flat seeds, and then dry roasted over low heat before pounding. The nuggets are carefully pounded to a thin, flat thickness like tamarind leaves.

After the step of pounding the nuggets, the finished product is wrapped in two layers of leaves – the inner layer is usually a potato leaf or lotus leaf to keep moisture and green color, the outer layer is a lotus leaf with a faint fragrance. The package of green rice is square, neat, looks like a gift package – because the seller also delicately uses sticky rice straws to tie it.

“The Gift of Autumn in Hanoi”

Sophie, the owner of the blog Delightful Plate, called nuggets “the gift of Hanoi’s autumn”, “a cultural symbol of Hanoi capital”.

She wrote: “Many traditional Vietnamese dishes reflect the importance of agriculture and wet rice culture in the country’s history, and nuggets are one of them.”

According to Sophie, one of the reasons why green rice is so special is because it is a specialty dish seasonal.

Today, we have dried nuggets, vacuum-packed nuggets that can be frozen to be eaten throughout the year, but the taste and aroma of these convenient nuggets can’t be compared with fresh autumn nuggets. Fresh nuggets are only sold in 1-2 months of the year, and are most delicious when eaten on the same day.

The nuggets have a very subtle flavor, and not just one layer of flavor. Com is both mildly sweet, with a slight milky aroma (of young rice), the fragrance of leaves (the outer layer of lotus leaves), the taste is supple. Sophie said that she feels the nuggets have an almost sticky aroma.

The gift of Hanoi autumn makes Japanese people who try it for the first time say: Delicious!  - Photo 2.

With its delicate taste and characteristic soft texture, nuggets can be eaten directly or processed into a variety of sweet-savory dishes.

The simplest way to eat is to put some nuggets in your mouth, and chew slowly to enjoy the ethereal fresh flavor of the nuggets. Fresh nuggets eaten with ripe bananas or red persimmons are also very delicious.

Vietnamese people also create a lot of sweet dishes from nuggets, such as ice cream com, banh com, che com or mooncakes filled with nuggets.

The nuggets can also be roasted to eat like rice crackers, or used in place of breadcrumbs in fried dishes.

Another famous com dish of Hanoi is cha com – nuggets are mixed with minced pork and spices, then shaped and fried until golden brown. Cha com is often eaten with vermicelli with shrimp paste.

The gift of Hanoi autumn makes Japanese people who try it for the first time say: Delicious!  - Photo 3.

A Japanese person experiences eating rice for the first time

In an article published on the website kett.co.jp, the author with the pseudonym K. Okawa told about his experience of trying green rice for the first time in Japan – which is a “rare item” in this country.

The packet of nuggets that K. Okawa received was as square and beautiful as the one sold in Hanoi – the only difference was that the packet of nuggets brought to Japan had an extra layer of newspaper wrapped around it.

K. Okawa’s first impression of the taste of nuggets was “smells like soymeal”: “When I tasted it a little, I found it sweet, a light, faint scent of leaves in my mouth – perhaps it was the fragrance from the leaves used for cooking Com is a bit chewy, like a cake made from glutinous rice flour, but it’s not sticky.”

K. Okawa commented: “Com is not as sweet as sugar and not as soft as glutinous rice cake. But hidden in the nuggets is very unique sweetness, very different [so với các món của Nhật Bản].”

K. Okawa was instructed by a Vietnamese in Japan how to eat with ripe bananas, and this person exclaimed: “It’s so sweet! It’s delicious!”

Tham khảo: Taste Atlas, Delightful Plate, kett.co.jp, Inside the Travel Lab

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