Com Ha Noi, or Hanoi young green rice, is a beloved seasonal delicacy that captures the essence of Vietnam's autumn season. These emerald-colored rice flakes are made from young glutinous rice kernels that are carefully harvested, pounded flat, and dried to create a unique, tender texture with a subtle sweetness and distinctive grassy aroma.

This traditional specialty originated in Vong Village, now part of modern-day Hanoi, where for centuries, farmers developed the meticulous process of making com. The craft has been passed down through generations, with skilled artisans knowing exactly when to harvest the rice - when the grains are still young and milky but just starting to ripen.

The production process is both an art and science. Rice paddies are carefully monitored until the grains reach the perfect stage of maturity. The young grains are harvested early in the morning, husked, and pounded repeatedly in large mortars. The flattened grains are then carefully sifted and roasted over very low heat before being wrapped in lotus leaves to preserve their moisture and fragrance.

While traditionally enjoyed in its pure form, modern variations include using com in various desserts and confections. Some popular adaptations include com xao (stir-fried green rice with coconut), che com (green rice sweet soup), and banh com (green rice cakes filled with mung bean paste).

In Hanoi, com is typically served wrapped in lotus leaves and enjoyed as is, allowing one to fully appreciate its delicate flavor and aroma. It's often paired with ripe bananas or persimmons, whose sweetness perfectly complements the subtle flavor of the rice. Some people also enjoy it with hot green tea, which helps bring out its aromatic qualities.

From a nutritional perspective, com is a relatively healthy snack, being low in fat and moderate in calories. It's easier to digest than regular rice due to its young, tender nature. However, as it's a seasonal product best enjoyed fresh, authentic com is only available during autumn months, typically from August to October. Those with rice allergies or gluten sensitivities should exercise caution, though the young rice is often better tolerated than mature grains.