Long ago, steamed sticky rice in Phu Thuong, Tay Ho, Hanoi is best known for its special taste, variety and carefulness from raw material selection to completion.

Like other traditional dishes, sticky rice is also sophisticated, meticulous with strict requirements to comply with. To cook delicious sticky rice, it must be thoughtful in every step.

Firstly, the selection of ingredients must be very careful. Sticky rice must be “Nếp cái hoa vàng” or “Nếp nhung”. The green beans must be rubbed and round. Peanuts must be small (vegetarian type). Corn must contain small, equal and sticky grains. Other ingredients such as sesame, salted shredded meat, onion and oil ... are also carefully selected by the cook.

Next is the ingredients treatment process. This process requires good experience. Rice must be soaked for 15 to 20 hours depending. The residents in Phu Thuong soak the rice for a few hours, wash and then soak again. Before cooking, the rice is washed again.

Before cooking, the ingredients and additives will be mixed together.

When cooking, the fire must be high to ensure the cooked rice must be shiny and round as grease.

After cooking process is completed, rice is unloaded to the basket, coolen and continue to be steamed for the second time.

Then the steamed sticky rice is brought for sale.

The sticky rice basket in Phu Thuong is well prepared: lined, covered with sedge, to remain the truly taste without steam.

However, the application of the above procedures of each family is different. That is the inheritance factor of each family.

Wrapping material is also well prepared. Steamed sticky rice is placed on a piece of lotus leaf, wrapped with an elastic band, handed over to the person enjoying the essence of heaven and earth through clever hands.

Phu Thuong steamed sticky rice is very flexible and fragrant, when unwrapping the lotus leaves, people will be impressed by the smooth and fragrant rice.

VNF/Hanoitimes