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As the first cool breezes of autumn begin to drift through the streets, Hanoi welcomes one of the most enchanting seasons of the year – a time of gentle weather, changing leaves and, most notably, the delicate fragrance of young green rice carried through the city.

For generations, cốm – Hanoi’s young green rice – has been closely associated with autumn and the culinary heritage of the capital. Soft, fragrant and naturally green, these tender grains are more than a simple seasonal treat. They are also an essential ingredient in a variety of beloved dishes, reflecting the elegance and refinement of Hanoi’s culinary traditions.

1. Cốm – A Taste of Hanoi’s Autumn

Cốm is made from young glutinous rice, carefully processed through a series of traditional steps to preserve its natural green colour, delicate texture and distinctive fragrance. From selecting the right rice and roasting the grains to pounding and sifting them, every stage requires patience, skill and experience.

One of the varieties commonly selected for making cốm is Nếp Cái Hoa Vàng, a fragrant Vietnamese glutinous rice. Harvested while the grains are still young, the rice is gently roasted before being pounded to remove the husks. The result is thin, tender grains with a distinctive green hue, a subtle sweetness and a delicate milky aroma reminiscent of freshly harvested rice.

Fresh cốm is traditionally wrapped in lotus leaves. The gentle fragrance of the leaves blends beautifully with the aroma of young rice, creating a simple yet unmistakably Hanoi delicacy.

Depending on when the rice is harvested, cốm can offer different textures and flavours. Early-season cốm tends to be softer, thinner and more delicate, making it ideal for enjoying on its own or with ripe banana. Mid-season cốm is often used to prepare dishes such as chả cốm, while late-season cốm has thicker, firmer grains that are particularly suitable for xôi cốm and cốm sweet soup.

This seasonal transformation means that each stage of the cốm season offers a different experience – from the delicate, milky fragrance of early-season grains to the fuller, nuttier character of the later harvest.

2. Must-Try Dishes Made with Cốm

Beyond enjoying cốm on its own, this seasonal ingredient is transformed into a variety of traditional Hanoi delicacies. Each dish presents a different interpretation while preserving the distinctive fragrance of young rice.

Chả Cốm 

Among the many dishes made with cốm, chả cốm is perhaps one of the most familiar.

Young green rice is combined with Vietnamese pork sausage paste, lean pork and seasoning before being shaped and cooked. Once fried until golden, the outside develops a fragrant, lightly crisp texture, while the inside remains soft, tender and pleasantly chewy.

Chả cốm is a familiar component of traditional bún đậu mắm tôm, the iconic Hanoi platter of rice vermicelli, tofu and shrimp paste. It can also be enjoyed on its own as a light bite or served in a bánh mì. The combination of fragrant young rice and savoury pork creates a humble yet memorable taste of Hanoi.

Bánh Cốm 

With its soft green exterior and fragrant mung bean filling, bánh cốm has long been one of Hanoi’s most recognisable traditional delicacies.

Beyond its role in traditional Vietnamese wedding ceremonies, bánh cốm is also commonly chosen as a thoughtful gift for family and friends, offering visitors a simple way to take a taste of Hanoi home with them.

Enjoyed alongside a cup of hot tea on a cool autumn day, bánh cốm offers a gentle introduction to the refined simplicity of Hanoi’s traditional cuisine.

Banana with Cốm 

Ripe Vietnamese banana, particularly the sweet and firm chuối tiêu variety, is traditionally enjoyed with cốm. The naturally sweet and creamy texture of banana pairs beautifully with the soft, fragrant grains of young green rice.

Simple and unpretentious, this combination recalls the everyday culinary traditions of old Hanoi, where familiar ingredients were thoughtfully paired to create memorable seasonal treats.

Stir-Fried Cốm with Coconut

Stir-fried cốm with coconut offers another delightful way to enjoy this seasonal ingredient. Soft young rice is gently cooked with sugar and grated coconut, bringing together the delicate fragrance of young rice with the rich, creamy character of coconut.

Though simple in preparation, the dish has an irresistible charm and makes a lovely sweet treat during the autumn season in Hanoi.

Xôi Cốm with Lotus Seeds 

Xôi cốm with lotus seeds brings together young green rice, lotus seeds, mung beans and coconut in a harmonious combination.

The soft, fragrant grains of cốm are complemented by the nutty richness of lotus seeds and mung beans, with coconut adding a subtle creaminess. The natural green of cốm against the golden tones of mung beans and lotus seeds also creates a beautiful visual expression of Hanoi’s autumn.

Cốm Sweet Soup 

While chả cốm and xôi cốm offer richer, more savoury flavours, cốm sweet soup is a lighter and more delicate way to enjoy the seasonal grain.

Cốm is gently cooked with pandan-infused water to create a dessert with a soft, lightly chewy texture, delicate fragrance and gentle sweetness. Served chilled or at room temperature, it offers a refreshing way to end a meal with the subtle flavours of Hanoi’s autumn.

Cốm Ice Cream 

From a humble traditional delicacy, cốm has also found its way into contemporary desserts such as cốm ice cream.

The distinctive fragrance of young rice combines with the smooth richness of milk and cream to create a dessert that feels both familiar and refreshingly modern. Some variations also incorporate coconut or mung bean, adding further depth to the flavour.

It is a delightful example of how the traditional taste of cốm continues to inspire new culinary experiences.

Mooncake with Cốm Filling 

Cốm is also incorporated into mooncakes, adding a distinctly Hanoi touch to one of the most cherished treats of the Mid-Autumn Festival.

A soft, chewy exterior pairs with a fragrant filling of young green rice and coconut, creating a delicate balance between sweetness and the subtle aroma of freshly harvested rice. Enjoyed with a pot of hot tea, the combination becomes even more comforting during moments of togetherness with family and loved ones.

3. Cốm – A Memory of Hanoi in Autumn

Perhaps what makes cốm truly special is not simply its flavour, but the memories and sense of place it carries.

It is the fresh green colour of young rice, the delicate fragrance of lotus leaves, the subtle sweetness of freshly harvested grains and the many dishes inspired by the creativity and craftsmanship of Hanoi’s cooks.

From a small parcel of cốm wrapped in lotus leaves to chả cốm, bánh cốm, xôi cốm and cốm sweet soup, each delicacy tells its own story of the capital’s culinary heritage and everyday life.

And if you find yourself in Hanoi during autumn, take a moment to slow down and discover these traditional treats made with cốm. Through their delicate flavours, you may discover a side of Hanoi that is gentle, refined and deeply rooted in the spirit of the city.