The fragrance of young green rice flakes

Every year, from late August to October, the Tay ethnic community in Thuan Hoa Commune comes alive with the rhythmic sound of pestles pounding young green rice flakes, a traditional delicacy closely associated with autumn in the area. Each green, chewy grain of young green rice flakes embodies not only the gifts of nature but also the dedication and meticulous care of local farmers at every stage of production.

When golden sunlight spreads across the mountains and forests and the rice fields turn yellow with ripening rice, the young green rice flakes-making season begins.

Young green rice flakes are made from a local variety of Nep Cai glutinous rice, which produces large, uniform grains with an attractive green colour and a soft, fragrant texture.

Lenh Thi Xue in Ban Mich Village, Thuan Hoa Commune, said: “We must select rice panicles with plump, evenly developed grains and beautiful golden husks to ensure that the young green rice flakes are attractive, fragrant and chewy.” Therefore, even though many tools are available to increase harvesting efficiency, local people still choose to hand-cut each rice panicle. This also serves as the initial stage of selecting the raw materials for a perfect batch of young green rice flakes.

After harvesting, the rice is divided into small bundles and placed on fresh bamboo racks over a stove to dry. Firewood is used to enhance the aroma of the young green rice flakes. This stage also tests the skill of the makers, who must carefully maintain the right heat while quickly turning the rice bundles to ensure that the grains are evenly dried.

The next stage is pounding, which requires considerable strength and endurance. Vuong Hoai Thom, a resident of Ban Mich Village, Thuan Hoa Commune, said: “The rice must be pounded in a steady rhythm. The force must be neither too light nor too strong, as excessive force will crush the young green rice flakes. In addition, the grains must be turned evenly to ensure that the finished product remains whole and retains its delicious aroma.”

The young green rice flakes are then sifted and winnowed several times until all the husks have been removed.

A quality batch of young green rice flakes is characterised by large, uniform grains that are soft, fragrant and bright green, reminiscent of young rice.

Served alongside a cup of tea and shared during conversations or moments of rest, young green rice flakes are more than just a delicacy; they are also an expression of the cultural identity and traditions of people in the mountainous region.

Nhu Nguyet