Cốm - Wikipedia

Jump to content

Contents

move to sidebar hide

• (Top)
• 1 See also
• 2 References
• 3 External links

• Article
• Talk

English

• Read
• Edit
• View history

Tools Tools move to sidebar hide Actions

• Read
• Edit
• View history

General

• What links here
• Related changes
• Upload file
• Special pages
• Permanent link
• Page information
• Cite this page
• Get shortened URL
• Download QR code

Print/export

• Download as PDF
• Printable version

In other projects

• Wikidata item

Appearance move to sidebar hide From Wikipedia, the free encyclopedia Vietnamese flattened rice dish

You can help expand this article with text translated from the corresponding article in Vietnamese. (March 2023) Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Vietnamese Wikipedia article at [[:vi:Cốm]]; see its history for attribution. You may also add the template {{Translated|vi|Cốm}} to the talk page. For more guidance, see Wikipedia:Translation.

Cốm

Course	Dessert
Place of origin	Vietnam
Region or state	Hanoi, Red River Delta
Main ingredients	Rice kernels
Variations	Cốm

Cốm, or simply called green rice, is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green, but produced from young rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.[1] Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in Red River Delta cuisine. It is traditionally produced at the Cốm Vòng village in Hanoi.

A traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling. Cốm is often offered to worship ancestors during the Mid-Autumn Festival. It can also be used to make a dessert rice pudding called chè cốm. Cốm can be flattened further for a dish called cốm dẹp among the Khmer people.

See also

[edit]

• Flattened rice
• Pinipig, a similar dish from the Philippines which uses green glutinous rice grains
• Poha (rice), a similar dish in South Asia which uses mature rice grains
• Rolled oats

References

[edit]

1. ^ Fermented Foods: Naturally Enzymatic Therapy T. H. Yellowdawn - 2008 "Un-ripe rice is the grain of rice was just almost finished its forming the grains. Un-ripe rice was called “Cốm” in Vietnam, The grain is still soft and then start to ripe ..."

External links

[edit]

• Com Me Tri Vietnam Official Website

This article about Vietnamese cuisine is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

This dessert-related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e

Retrieved from "https://en.wikipedia.org/w/index.php?title=Cốm&oldid=1258894826" Categories:

• Vietnamese rice dishes
• Southeast Asian cuisine stubs
• Vietnam stubs
• Dessert stubs

Hidden categories:

• Articles with short description
• Short description matches Wikidata
• Culture articles needing translation from Vietnamese Wikipedia
• All stub articles