Culinary essence from sticky rice

In the highland communes of Tuyen Quang, sticky rice is not only a source of nourishment but also a cultural thread woven into community traditions and customs. On terraced fields, golden stalks of glutinous rice ripen with a fragrant aroma, inspiring locals to craft distinctive dishes. Among them, three stand out as staples of ethnic culinary life: com lam (steamed sticky rice in bamboo tubes), banh day (glutinous rice cake), and five-colored sticky rice.

Com lam
A familiar dish of the Tay, Dao, and Mong people, com lam is made from fragrant sticky rice, washed, soaked in fresh spring water, then packed into young bamboo tubes sealed with banana leaves and roasted over charcoal. As the bamboo chars, the smoky scent blends with the aroma of steamed rice, creating a unique flavor. Beyond daily sustenance, com lam symbolizes harmony with nature and the resilience of mountain life.

Banh day
For the Mong, Dao, and Tay, banh day is indispensable during Tet and festivals. Sticky rice is steamed, then pounded in large wooden mortars until smooth and elastic before being shaped into round, white cakes. The cakes symbolize wholeness and prosperity, tied to agrarian beliefs of favorable weather and good harvests. In many highland villages, trays of banh day are offered to ancestors during New Year celebrations, then shared with family and guests.

Five-colored sticky rice
While com lam is rustic and banh day embodies unity, five-colored sticky rice is a vibrant expression of ethnic artistry. Women skillfully dye the rice using natural ingredients: purple from magenta leaves, red from gac fruit, yellow from turmeric, green from forest herbs, alongside the pure white of glutinous rice. On festive tables, the dish resembles a woven brocade, rich in symbolism and beauty.

Though distinct in preparation, these three dishes share a common essence: born from fragrant sticky rice, patient labor, and the creativity of Tuyen Quang’s ethnic communities.

Hoang Anh