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Cốm or simply called green rice is a flattened and chewy green rice in
Vietnamese cuisine Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish refle ...
. It is not dyed green but is immature rice kernels roasted over very low heat then pounded in a
mortar and pestle Mortar and pestle is a set of two simple tools used from the Stone Age to the present day to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The ''mortar'' ( ...
until flattened.Fermented Foods: Naturally Enzymatic Therapy T. H. Yellowdawn - 2008 "Un-ripe rice is the grain of rice was just almost finished its forming the grains. Un-ripe rice was called “Cốm” in Vietnam, The grain is still soft and then start to ripe ..." Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in
Red River Delta The Red River Delta or Hong River Delta ( vi, Châu thổ sông Hồng) is the flat low-lying plain formed by the Red River and its distributaries merging with the Thái Bình River in northern Vietnam. ''Hồng'' (紅) is a Sino-Vietnamese word ...
cuisine. It is traditionally produced at the Cốm Vòng village in
Hanoi Hanoi or Ha Noi ( or ; vi, Hà Nội ) is the capital and second-largest city of Vietnam. It covers an area of . It consists of 12 urban districts, one district-leveled town and 17 rural districts. Located within the Red River Delta, Hanoi is ...
. A traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling. Cốm is often offered to worship the ancestors in the Mid-Autumn Festival. The green rice can also be used in a sweet soup, chè cốm. Cốm can be flatten further for a dish called cốm dẹp among the Khmer people.


See also

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Flattened rice Flattened rice is a type of rice dish made from raw, toasted, or parboiled rice grains pounded into flat flakes. They are eaten as is, toasted, fried, or used as ingredients or toppings for other dishes. Depending on their use, they can be crispy, ...
*
Pinipig ''Pinipig'' is a flattened rice ingredient from the Philippines. It is made of immature grains of glutinous rice pounded until flat before being toasted. It is commonly used as toppings for various desserts in Filipino cuisine, but can also be ...
, a similar dish from the Philippines which uses green glutinous rice grains *
Poha (rice) ''Pohaa'', also known as ''pauwa'', ''sira'', ''chira'', ''aval'' or ''avalakki'', among many other names, is flattened rice originating from the Indian subcontinent. Rice is parboiled before flattening so that it can be consumed with very littl ...
, a similar dish in South Asia which uses mature rice grains *
Rolled oats Rolled oats are a type of lightly processed whole-grain food. Traditionally, they are made from oat groats that have been dehusked and steamed, before being ''rolled'' into flat flakes under heavy rollers and then stabilized by being lightly ...


References


External links


Com Me Tri Vietnam
Official Website Vietnamese rice dishes {{dessert-stub