Tu Le “com” - combination of natural quintessence, human skills

After being ground, Tu Le glutinous rice is sieved to get rid of the husks. (Photo: VNA)

Hanoi (VNA) – “Com” (young sticky rice flakes), made from Tu Le glutinous rice grown in terraced fields of Van Chan and Mu Cang Chai districts in the northwestern mountainous province of Yen Bai, has gained a high reputation thanks to its unique green colour and special taste.

Tu Le com is a perfect combination of nature and the skilled hands of the Thai ethnic minority people in Yen Bai.

In October, when the terraced fields in Na Loong, Pom Ban, Ban Com, PungXom villages of Tu Le commune in Van Chan district and those in Lim Mong and Lim Thai villages of Cao Pha commune in Mu Cang Chai district enter the end of harvesting season, local residents start to make “com”.

The Tu Le valley is surrounded by three mountains of KhauPha, Khau Than and Khau Song. It is famous for its Tan sticky rice – which is not similar to rice cultivated anywhere else.

Scientists hold that the nice taste of the rice comes from the year-round cool weather in the area and the stark variation in temperature from daytime to night. This leads to a high energy reserve of rice grown in the area.

At the same time, the soil of Tu Le is rich in humus and minerals. This, coupled with fresh water from the stream flowing from the top of KhauPha pass, constitutes natural factors that create the special flavour of Tu Le sticky rice.

This particular grain of rice has large, round seeds. Cooked, the rice has a special softness and fragrant taste. When it is processed into “com” , it tastes sweet and pleasant. It has a unique green colour.

Tu Le “com” is not only made from the quintessence of nature, but also the love and soul of local residents.

In order to make “com” with original flavor, the Thai people process it using a sophisticated technique.

The rice for making “com” must be harvested at the right time when the grain is not fully ripened. The harvesting activities are conducted at night when the rice is still soaked with night dew. After bringing it home, Thai people will roast the grains right away, using wood-fired stove, to fully maintain its green colour and sweet and delicious flavour. The roasting pan is usually made of cast iron to ensure that the sticky rice remains sticky and does not overcook.

In order to make the right “com,” local Thai girls go to the ricefields in early morning to harvest young sticky rice. (Photo: VNA)

The roasting process takes about 30 minutes. After that, the grain is pounded in stone mortars to soften the grains, which also demands a special technique and experience. 

The process of pounding the nuggets must be even, continuous and rhythmic, neither too strong or too light. At the same time, another person uses a piece of bamboo to stir the rice in a mortar to discover and remove the husk.

Hoang Thi Sang, a local in Na Long village of Tu Le commune, said that the stages of making com are complicated. At the start of Tu Le nugget season, villagers start to harvest the rice at 5am. Only the newly ripe rice is carefully selected to make the delicious nuggets.

Currently, all villagers in Tu Le commune are involved in producing these nuggets. Each local family can process around 20kg per day. Each kilo of Tu Le nuggets can be sold for 100,000 VND (4.4 USD). It has become their major source of income.

Today, “com” has become a cultural symbol of Tu Le and a must-try specialty of the mountainous land./.