Cốm
From Wikipedia, the free encyclopedia
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2008) |
 |
This article's tone or style may not reflect the formal tone used on Wikipedia. Specific concerns may be found on the talk page. See Wikipedia's guide to writing better articles for suggestions. (November 2008) |
Cốm, or green rice, is a dish in Vietnamese cuisine. It is not dyed green, as can be done with pandan, but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.
Cốm is seasonal dish associated with autumn. It can be eaten plain or with coconut. The taste is slightly sweet with a nutty flavor.
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.
Cốm is similar to flat green rice of the Khmer people.
 |
This Vietnam-related article is a stub. You can help Wikipedia by expanding it. |
 |
This dessert-related article is a stub. You can help Wikipedia by expanding it. |
