Cốm or simply called green rice is a flattened and chewy green rice in Vietnamese cuisine. It is not dyed green but is immature rice kernels roasted over very low heat then pounded in a mortar and pestle until flattened.^[1] Cốm is a seasonal dish associated with autumn. It can be eaten plain or with coconut shavings. The taste is slightly sweet with a nutty flavor. It is a popular seasonal dessert across Vietnam, especially in Red River Delta cuisine. It is traditionally produced at the Cốm Vòng village in Hanoi.

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Quick Facts Course, Place of origin ...

Cốm

Course	Dessert
Place of origin	Vietnam
Region or state	Hanoi, Red River Delta
Main ingredients	Rice kernels
Variations	Cốm

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A traditional pastry, bánh cốm (green rice cake), is made using cốm with mung bean filling. Cốm is often offered to worship the ancestors in the Mid-Autumn Festival. The green rice can also be used in a sweet soup, chè cốm. Cốm can be flatten further for a dish called cốm dẹp among the Khmer people.

• Flattened rice
• Pinipig, a similar dish from the Philippines which uses green glutinous rice grains
• Poha (rice), a similar dish in South Asia which uses mature rice grains
• Rolled oats