A crash course in Cơm a.k.a rice

I’m a bit trepidatious to start this post, and you’ll understand why in a moment, but I’ve spent so much time wandering in, around and through rice fields this year, I need to tell the story.

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Planting rice near Hanoi in early July

Prior to coming to Vietnam my relationship with rice was purely that of a consumer who would choose rice over potatoes any day. I love sushi rice, I love basmati rice and most of all I love day old rice of any kind that I can re-fry with a bit of olive and sesame oil, and then splash with Tamari sauce. The only time I’ve ever considered how it’s grown is when I’ve watched films like ‘The Painted Veil’, an adaptation of a W. Somerset Maugham novel set in China, or my absolutely favourite Hiyao Miyazaki film ‘My Neighbour Totoro.’ Both have sweeping scenes of Asian rice fields where men and women are bent over working. Most of what I remember in these scenes are the conical hats called Non La in Vietnam, pants rolled up high and hands dipping in and out of the water. What they were doing under the water has always been unclear.

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Young rice field near Hanoi

So it’s understandable that I’ve always believed that rice is picked from under the water. (I’m nodding my head yes as I write this to convince myself that there’s nothing wrong with this assessment). I imagined separating the long green leaves to reveal tiny kernels inside. Not a lot of kernels, just enough to support the delusion of how it all worked. Sadly I was never humble or curious enough to find out the truth. (I say sadly because I’m from the Praires and have this romantic notion that Prairie life is imprinted on my DNA, but if it is, it’s lost or forgotten the farming chromosome). And I’ve been living this lie for quite some time.

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Young rice
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Fully ripe rice

Not immediately, but fairly soon into our time in Vietnam, I uncovered the truth on the birthing of rice. Actually it was never covered; it was blowing in the wind in front of my face.  I remember the exact moment when it all became clear. Rice, like many other grains, grows out of the stock above ground. It seemed so obvious. One stock can hold a lot of kernels, and there are a lot of stalks in a small area.

Since this revelation, I’ve become enchanted with rice fields and the growing process.  My understanding of how it works is still superficial but I’m coming along.

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Freshly cut stalks
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Step 1 in the drying process

In much of Vietnam, rice is planted and harvested manually. Each new crop begins as a handful…okay maybe a bag of kernels that’s been soaked in water and sprouted. Each of the green stalks is then placed in a field by hand. Depending on what part of the country you’re in there can be as few as 1 and as many as 3 crops per year.

When the rice has grown high, and turned from a vibrant green to a golden yellow and brown, harvesting begins.  Also done by hand with a sickle, crop owners chop what are best described as handfuls which are then tied together and splayed across the remaining stock to dry.  From that drying position they’re collected in baskets and then piled in heaps to dry further in the sun.
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I met the woman above as she was transporting what seemed like a massive amount of rice from one part of her village to another to get the optimal amount of sun.  Once it’s dry enough, the kernels are separated from the stocks.  This can be done by machine (I haven’t seen it), but is still done manually by many.  And from there it’s dried again.  I’ve been in several places where half the road has been turned into a drying rack.  The strange part is that there seems to be little bother if some-one drives over a patch.  (And the mother in me says this is the lesson on why you wash your rice…but let’s try and forget I even thought that).

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Tam Coc rice drying
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Raking the rice

And once this stage is complete the rice is separated out of its husk.  I’ve tried an old fashion grinding machine to do this task and surprisingly many people still do it manually and it’s called winnowing. A shallow basket of rice is held away from the body and flicked sharply so the husks fly off in the air, and the heavier kernels just circle back into the basket. I imagine it’s a similar skill to flipping eggs in a skillet.

We’ve walked in the same rice field 3 times this year.  The first time, in June, the rice was young, the second in October, it was partially harvested, and the last time, in November it was a wet muddy bog, waiting for the stalks to dry out enough to turn under into the soil.  It may have been the time of day, but in some ways I think this last time was the most beautiful.

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If ever I decide to commit myself to the study of one grain, there’s no doubt it will be rice. I’ve just touched the tip of the stalk.

 

5 thoughts on “A crash course in Cơm a.k.a rice

  • December 8, 2016 at 11:07 pm
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    Thanks, Sonya. I had no idea how rice was grown till I listened to you in Hanoi. Pictures are wonderful, almost as good as being there. Keep us posted. Love to you all Naomi

    Reply
  • December 9, 2016 at 3:40 am
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    Thanks Sonya. When I eat my next bowl of rice,I’ll be much more appreciative of the time and the labor that have proceeded it’s arrival on my table . I love the pictures !

    Reply
  • December 9, 2016 at 4:32 am
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    Count me in as one more person who had only the vaguest notion of how rice grows. Now it’s the water that surprises me – wouldn’t a similar amount of water drown most other plants?

    Reply
  • December 10, 2016 at 9:47 pm
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    Love your photos Sonya. I want more. Have a wonderful holiday season.

    Reply

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