Me Tri’s sticky rice flakes: a century-old autumn tradition in Hanoi

Cốm (young sticky rice flakes) making in Me Tri village, Nam Tu Liem district, Hanoi has flourished for over a century. Even today, many families in Me Tri continue the tradition of making cốm. Each year, from early July to October on the lunar calendar, the village becomes a hive of activity for its largest cốm season.

Roasting the rice requires precision to achieve just the right texture – chewy and elastic, yet beautifully cooked without being raw or broken. (Photo: Quynh Anh/VNA)

Cốm is carefully wrapped in lotus leaves and tied with green rice straw before it reaches customers. (Photo: Quynh Anh/VNA)

Cốm is not only a Hanoian favourite. It also has an important place among Vietnamese foods as it is associated with Vietnam’s rice-growing culture which has been maintained for centuries. (Photo: Quynh Anh/ VNA)

Among dishes made with green rice, xôi cốm (steamed green sticky rice) is a beloved specialty many seek. (Photo: Quynh Anh/VNA)

Among dishes made with green rice, xôi cốm (steamed green sticky rice) is a beloved specialty many seek. (Photo: Ha Anh/VNA)

Cốm’s fame eventually goes beyond the village. It becomes a much appreciated gift which people give to relatives and acquaintances. (Photo: Quynh Anh/VNA)