User:CongVo0712/Vietnamese Food Culture/Bibliography

Sticky Rice

 * The Hung Vuong era start from 2879 TNC to 258 TCN which last for 2622 years. During the era, Vietnam was mainly focus on agriculture to survide. A common believes of Vietnamese people back in the day was in order to survide you have to ultilize everything that the nature gives you. So with the nutrious and rich soil ground, Vietnamese people ultilize it to grow rice paddy. With the huge amount of rice paddy, Vietnamese were able to generate a large amount of sticky rice to keep them from starving.




 * From sticky rice, Vietnamese people were able to create many dishes that was still eating until the mordern days. For example, Bánh chưng, Bánh dày, cơm lam and so much more.


 * Bánh Chưng is a cake that all Vietnamese would eat on Tet (New Year Eve) and it is a signature dish in the Vietnamese culture .Bánh chưng was consisted of rice, green beans and pork belly. After cooking the rice, pork belly and the green beans, you need to put the green beans and pork belly in the middle of the rice. After finishing the previous process, you would want to wrap everything with Phrynium placentarium leaf in a square shape and tie it up. Then you would want to steam your Bánh Chưng cakes for about 5 to 8 hours. Usually Vietnamese people would steam it over night and eat it the next day during Tet.




 * Bánh Giầy is a cake that is usually made along side with Bánh Chưng on Tet (New Year Eve). Different from Bánh Chưng, Bánh giầy have a chewier texture to it. Bánh Giầy is consisted of sticky rice, flour and chả giò. Chả giò is basically ham. In order to properly make Bánh Giầy, you have to gently make the two beautiful buns shows in the picture out of rice and flour. After that, you just need to put Bánh Giò in the middle of the two rice buns.




 * Cơm Lam is a dish that popular among every Vietnamese. This dish is famous for how easy and efficent it is to make. In order to make Cơm Lam, you need to have only salt, bamboo sticks and sticky rice. You first need to find a baboo stick and cut it into pieces of 20 cm. Then you would want to steam your rice and stuff it in the 20 cm bamboo sticks. Then you would want to put the bamboo sticks fill with rice on top of fire for about 8 to 10 minutes. Finally, you would want to cut the bamboo stikcs fill with rice. After cutting the bamboo stick open, you should see the sticky rice now has some crispy parts on it while it still maintain its sticky texture. Furthermore, the rice now have the aromatic smell of the bamboo sticks which make the rice have so much more flavor. Cơm Lam is usually eat with meats, salt or sesame.