Cốm
Cốm or simply called green rice is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.[1] 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 cuisine. It is traditionally produced at the Cốm Vòng village in Hanoi.
 | |
| Course | Dessert |
|---|---|
| Place of origin | Vietnam |
| Region or state | Hanoi, Red River Delta |
| Main ingredients | Rice kernels |
| Variations | Cốm |
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
- Flattened rice
- Pinipig, a similar dish from the Philippines which uses green glutinous rice grains
- Poha (rice), a similar dish in South Asia which uses mature rice grains
- Rolled oats
References
- 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 ..."