Discover Hanoi's Delicious Autumn Delicacies
Autum in Hanoi is not only considered the most beautiful season of the year but is also famous for the most delicious traditional food that can be found on any corner of the streets. Some foods listed below are also regarded as “indispensable gifts” by people in the autumn months.
Com (Green sticky rice)
In Vietnamese cuisine, Com, also known as green sticky rice, is flattened and chewy green rice. It is not colored green, but rather immature rice kernels that have been roasted at extremely low heat and mashed in a mortar and pestle until flattened.
Thousands of years ago, there was a huge storm that destroyed all paddy fields in Vietnam. The local people in Vong village had to collect and roast the remaining young rice to eat. This dish later turned out to have a distinctively delicious taste and later became a delicacy of the village – Com Vong (Green sticky rice of Vong village).
|Com has long been a special habit of the people of the capital. Photo: Dien may XANH
The more the villagers cook the rice, the more experience and creativity they have, so the Com Vong is greener, thinner, and chewy with incredible fragrance over time. This special autumn gift is sold all over the streets and markets in Hanoi.
The process of making grains is quite complicated. After harvesting the green rice they have to go through some preliminary processing, then continue to roast at the appropriate temperature to have the most flavor dishes of Com. This is also an indispensable gift in Vietnamese weddings.
Banh Troi Tau (Floating rice cake)
|his dish will help people warm up their bodies on cold autumn days. Photo: An Sap Hanoi
When it becomes cold in Hanoi, people joyfully invite one other to eat floating rice cakes. This dish features a soft and silky crust with a soft, sweet filling within, and it is served with a light sugar syrup with a little ginger flavor. This cake has two popular fillings: green beans and black sesame, and it will help warm up people’s bodies on cold autumn days.
Hong Ngam (Soaked persimmons)
Persimmon is a fruit grown in cold areas, like Cao Bang, Lang Son, and Lao Cai in the North and Da Lat in the South. Every autumn, around August-October, it’s easy to see lady vendors selling this fruit around Hanoi’s corners.
|Persimmon is a fruit grown in cold areas, like Cao Bang, Lang Son, and Lao Cai in the North and Da Lat in the South. Photo: Cooky
The reason it is called soaked persimmon is because the chosen persimmon has to be still green, and then be soaked in wine or water for a few days. After being soaked and put on powder for a few days to remove acrid, the persimmon becomes more crispy and sweeter.
Cha Ruoi is a famous specialty of Hanoi. This dish has been prevalent since it appeared in the city a decade ago. Ruoi (Clam worm) is an aquatic species with a high protein content. People mix Ruoi with minced meat, eggs, and tangerine peel, and then deep-fried. The food will be served with vermicelli, raw vegetables, sweet and sour fish sauce.
|Cha Ruoi combines regional specialties and traditional cuisine, creating its charm. Photo: Bach hoa XANH
Cha Ruoi combines regional specialties and traditional cuisine, creating its charm. Along with enriching Vietnamese cuisine, Hanoi’s Cha Ruoi also contributes to cultural diversity. In Hanoi, from September to November of the lunar calendar, Cha Ruoi is the most delicious as this is the breeding season of the clam worms. Food lovers and travelers can find delicious fried Cha Ruoi at O Quan Chuong, Lo Duc, and Hang Be Market.
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