Coming to Ngoc Chien on these days, across the fields, the gentle wind wafts the scent of ripe sticky rice.

Locals grow sticky rice to make green rice flakes in separate fields which have the best soil. The water must be clean and chemical fertilisers are not allowed. Only organic fertilisers can be used to fertilise the rice plants.

When the rice grains do not fully ripen, it is harvested and plucked by hand, then roasted on a moderately hot stove. The most difficult part of making green rice flakes is the roasting step, which must be continuously done by hand until the young rice grains are slowly cooked and the rice grains can be separated from their husks by hand. Then they are pounded by a mortar and winnowed several times until the rice grains are gradually separated from the husks. To preserve the natural colour and flavour, the green rice flakes are wrapped in dong (Stachyphrynium placentarium) or banana leaves, and tied with dry rice stalks.

Along with ‘khau hang’ and white sticky rice, green rice flakes are also an indispensable food on the new rice offering tray of every family in Ngoc Chien commune. Therefore, at the New Rice Festival 2023 in the commune, green rice flakes continued to be honoured. A green rice pounding competition was held at the festival, drawing the attention of a large number of people and tourists.

The commune currently has 650 hectares of rice, including about 50 hectares of ‘tan’ sticky rice. Some households make green rice flakes for extra income.

Coming to Ngoc Chien in the ripe rice season, the golden rays of sunlight on the rice fields and the wind wafting the scent of new green rice are like inviting tourists to come there to immerse themselves in the festive atmosphere of the new rice offering ceremony, and enjoy green rice flakes./.