Buzz
Experience the earthy richness of cọ, intertwined with the fragrant stickiness of glutinous rice, creating a uniquely tantalizing dish cherished by the Tày community in Phú Thọ.
Around the lunar months of November and December, as the cọ ripens, the residents of Bảo Yên district (Phú Thọ) carefully select cọ grains to make their traditional xôi. This dish has become a nostalgic staple, leaving an indelible mark on the locals wherever they go.
To prepare cọ sticky rice, individuals often opt for plump and flavorful cọ grains. While cọ tẻ can be used, it tends to lack the chewiness and softness. After thorough cleaning and peeling of the cọ, they are boiled until tender, a process known as ỏm cọ. The separated yellow-hued flesh is then used for rice preparation.
The glutinous rice chosen for cooking must be meticulously selected to ensure a chewy, aromatic, and glossy texture. After soaking overnight and thorough washing, the cọ flesh is kneaded, incorporating a pinch of salt for added richness.
The infusion of cọ oil and husk into the rice creates a beautiful color. The rice is then placed in the steamer, allowing the delightful aroma of glutinous rice and cọ to permeate. Many even enhance the fragrance by adding aromatic rendered pork fat, making the cọ sticky rice even more enticing.
When indulging in palm-sized sticky rice, initially, you'll sense a slightly bitter, tangy flavor, but the more you savor it, the more enchanting this distinct taste becomes, unlike any other type of sticky rice. This dish is often accompanied by a sprinkle of sesame salt.
In Phu Tho, aside from relishing the petite palm fruits displayed in local markets, seek out the renowned delicious sticky rice dish.
As per Vnexpress.net
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Reference: Travel guide on Mytour
MytourJanuary 8, 2016
