Me Tri Village in Hanoi has preserved its traditional vocation of making beaten green rice called 'com', a distinct autumn specialty, for more than a century.
|The grains are taken off the ears in the first step to making com. Most people in Me Tri village use threshing machines to do this. Only a few do this manually.|
|Women remove rice grains from the paddy flowers.|
|Luoc, 68, soaks the grains in water to remove impurities. The tailings, which float to the surface, are removed.|
|After removing imperfect grains, young sticky rice is roasted in a large pan over a steady fire from two to three hours until the seeds crack and give off an aroma.|
|The roasted rice is then pounded to ensure there is no husk left.|
|"With 56 years of experience, I have learnt that August's com is the best due to dry weather and cold morning dew, making it sweet and fragrant," said Luoc, whose family has made com for four generations.|