This specialty of autumn food is subject to those foreigners being in Hanoi who love cooking and want to try making a well-known food among Hanoians, as I believe that outside Hanoi, it is difficult to get fresh green rice flakes. Vietnamese people who like this dish living in other cities or countries often have to use dried green rice flake. So if you happen to be staying in Hanoi for work or business, you should try this great seasonal dish before autumn ends and we have to say goodbye with fresh green rice flakes, commonly called "com".
Ingredients: (serves 4-5)
- 200g fresh green rice flakes
- 300g triple – ground pork (so that the meat becomes a very fine paste)
- 200g ground very lean pork
- 2 tbs fish sauce
- 1/2 tsp ground pepper
- 1 big lotus leaf
- cooking oil, to fry
Cooking:
- Combine all the ingredients, mix and use the back of a spoon to press the mixture against the bowl until the mixture is well incorporated and becomes a thick paste.
- Shape into flat round balls.
- Line the lotus leaf in a steamer. Place the balls on the leaf and steam over high heat for about 10 minutes.
- Heat the oil in a large skillet (no need to deep-fry), fry the balls until golden brown on both sides.
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