Cốm

Cốm, or green rice, is a cherished traditional dish in Vietnamese cuisine, distinguished by its unique preparation and seasonal importance. Unlike other green dishes that derive their color from pandan leaves, cốm is crafted by gently roasting immature rice kernels over a low flame. These kernels are then pounded until they flatten, resulting in a delicacy intimately associated with the autumn season.

Cốm boasts a subtly sweet and nutty flavor that can be savored on its own or enhanced with coconut. This delightful dish enjoys particular popularity in Vietnam's Red River Delta region, where it is often consumed as a dessert. One of the most famous uses of cốm is in the creation of bánh cốm, a pastry filled with mung beans. It is also a staple during the Mid-Autumn Festival, where it plays a role in offerings for ancestor worship.

Another delicious way to enjoy cốm is in chè cốm, a sweet soup that accentuates its distinctive texture and flavor. Interestingly, among the Khmer people, cốm is known as com dep. A similar treat called pinipig is found in the Philippines, demonstrating the widespread appeal of this type of dish across different cultures.