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As autumn arrives, “cốm”, with its vibrant green hue and delicate fragrance, becomes an enduring part of Hanoi’s culinary heritage. Join Silk Path to explore the story behind this delicacy!
In the memories of Hanoi, some flavours have become inseparable from everyday life. “Cốm” is one of them – its delicate green hue, tender sweetness, and subtle fragrance of young glutinous rice evoking the quiet charm of the Capital in autumn.
Green rice flakes are made from glutinous rice harvested while the grains are still young. The rice is roasted, pounded and sifted to remove the husks, with each step carefully adjusted to preserve the delicate shape and chewy texture of the grains.
FROM ORIGINAL FLAVOUR…
Hanoians often enjoy “cốm” with a small cup of tea or coffee, taking time to chat and watch the streets go by. More than a seasonal treat, “cốm” has become part of the rhythm of weekends and holidays – a time to gather and take a pause from the busy pace of daily life.
“Cốm” is also traditionally enjoyed with bananas and crisp persimmons. The fruit’s sweetness and freshness contrast with the chewy, nutty character of the young rice, allowing its flavour to shine.
…TO SAVOURY DISH
Emerging from its lotus-leaf wrapping, “cốm” finds its way from a seasonal delicacy into the kitchen, where generations of Hanoians have incorporated it into a variety of dishes.
One of the most well-known examples is “chả cốm”, a dish made by combining young rice with minced pork and pork fat. Once fried until golden, the patties are crisp on the outside while retaining the chewy texture of “cốm” within.
Served alongside rice vermicelli, fried tofu, fermented shrimp paste (or fish sauce), and Vietnamese coriander, “chả cốm” is a familiar part of Hanoi’s street-food culture. It is also enjoyed as part of a family meal, served with steamed rice and everyday dishes.
AND FINISHING WITH A GENTLE SWEETNESS
While “chả cốm” brings young rice flakes into savoury dishes, “cốm” soup offers a gentler expression of the ingredient. The green rice flakes are cooked with tapioca starch to create a sweet soup with a soft texture and a subtle aroma.
The way this dessert is enjoyed changes with the seasons. On cooler days, it is served warm, allowing the flavour of “cốm” to come through. In hotter weather, it can be served with ice and a touch of coconut milk for a refreshing finish.
From a seasonal delicacy to savoury dishes and sweet desserts, “cốm” takes on many culinary expressions while retaining the rustic charm that has made it an enduring symbol of Hanoi’s autumn.
STROLL THROUGH HANOI’S OLD QUARTER
From St. Joseph’s Cathedral to the timeworn streets, traditional shops, and lively street vendors, autumn in Hanoi reveals itself through the simple pleasures of everyday life – including the seasonal flavours found along the way.
The journey can begin in the heart of the capital at Silk Path Hotel Hanoi (195 – 199 Hang Bong Street, Hoan Kiem, Hanoi), offering a comfortable retreat amid the character of the Old Quarter, before continuing to S’Patisserie (19 Hang Khay, Cua Nam, Hanoi), a French-style bakery by Hoan Kiem Lake and part of the Silk Path Hotels & Resorts collection.
Join Silk Path on a journey through the flavours and cultural stories of Vietnam, discovering the places, traditions, and everyday moments that make each destination unique.
