If saying that green rice flake is the typical food of Hanoi capital land, Vong village is the cradle of this specialty. Cong village green rice flake once eaten, we can feel the scent of glutinous rice aroma, the coolness of the autumn breeze and subtly the scent of lutus leaves, Ray leaves. People wrap green rice flake into lotus leaves so that the lotus scent embraces into the center of the fine green rice flake scent. and inside those lotus leaves are the young fresh Ray leaves to keep forever the smooth green rice flake color, helping the seeds still viscous and soft, fragranced of the fresh glutinous rice scent.
There are two main kinds: Early basket green rice flakes ( tamarind leave green rice flakes and pouring green rice flakes. Only in Vong vil-lage is there tamrind leave green rice flakes, the kind of flakes as thin as tamarind leaves but the flavor is as sweet as glutinous rice taste.
When the thin and light tamarind leave green rice flakes " are born" efore and affter the siev-ing hands of the flake maker, the pouring, flake seeds are stretched and juicy with "milk" attached toghether stying behind. Vong vil-lage green rice flakes are not only famous for not only being a cradle of making green rice flakes, but also because Vong village people keep the career so considerately. Although selling a little, or a lot, the batches of Vong village green rice flakes are always especially delicious and are not mixed. There are two seasons of green rice flake, beginning is lunar April with the spring green rice flakes season and from July to late lunar September ( some-times by early lunar October ) is the ripe green rice flakes season. In the cool weather of au-tumn, sipping the seeds of Vong village green rice flakes is a very poetic way of enjoyment of the Hanoian. The flakes are soft, gentle of a fine sweet taste. The Hanoian often sip each flakes of green rice or wat it accompanied with spotted bananas (yallow ripen aromatic ba-nanas, scattered with brown spots).
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