Fragrant green rice season in the Western region of Nghe An
(Baonghean.vn) - At the beginning of the harvest season in the fields, people in the highlands of Nghe An choose young green sticky rice flowers to process a "specialty" dish called Com - an indispensable dish in the celebration of the new rice.
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| Com has long been a favorite dish of the Thai community in the highlands of Nghe An. To make com, people must choose sticky rice grains that are still full of milk and picked from the fields. Photo: Dao Tho. |
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| No need to dry, when brought home, the sticky rice is pounded to get the grains using the traditional trough of the Thai people. Photo: Dao Tho. |
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| In Thai, this dish is called "khau hang" (boiled rice). Ms. Lu Thi Bien in Na Pu village (Yen Na commune - Tuong Duong) said: To make "khau hang" you have to go through many stages and it takes a lot of time. After pounding, the young rice must be steamed until cooked. Photo: Dao Tho |
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| When you press your fingernail to test if the glutinous rice is cooked, drain it and bring it to the kitchen to dry. This is the longest step, usually taking several days. Photo: Dao Tho |
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| The dried sticky rice grains are pounded to have the green color of young rice. Photo: Dao Tho |
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| "Khâu hang" is the common name, when celebrating the new rice festival, Thai people in Nghe An use this boiled sticky rice to offer to their ancestors or roast it to make green rice flakes. Photo: Đào Thọ |
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| The golden, fragrant rice grains are now a favorite dish not only of the Thai community but also of visitors from near and far. Photo: Dao Tho |
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| This is also a gift that highland people give to each other to show hospitality. Photo: Dao Tho |
