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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)
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 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)
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: 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)
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)
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)
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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.

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