Grilled rice

Every year, at falls (in September or October) when the cold wind blows with humid air, the rice flower is hocked for harvest, the seeds are strain, rice milk is thicken, that's the time of grilled rice. The farmers are the best persons to know when it is the time for grilled rice. They collect rice from rice-fields, draw seeds from plants (baby rice), grill them, keep cool and pour into stone mill, pound slightly by wooden pestle. After o­ne stage, they blow away the rice hulk and redo seven times. Then, all grilled rice is wrapped in lotus leaves to keep it from drying and allow it to absorb lotus flavor. Grilled rice is not o­nly a precious present but also the popular o­ne.

People eat grilled rice with banana and partridge eggs or red light sapodilla. We should enjoy it slowly, chew it carefully to feel the whole its flavor, the pliant of young rice seeding. Grilled rice is also a material for many dishes: stir-fry grilled rice, grilled rice cake, sweet grilled rice...

We can find grilled rice everywhere in Vietnam, but the most famous is in Vong village, 5 kms from Ha Noi. This is the village traditional skill, the secret is still the secret, we can o­nly enjoy its particular taste while eating it.