From Wikipedia, the free encyclopedia
Place of originVietnam
Region or stateHanoi, Red River Delta
Main ingredientsRice kernels
Bánh cốm, with mung bean filling seen through the translucent green pastry

Cốm or simply called green rice is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green but is young 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.

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.

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  1. ^ 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 ..."

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