traditional vietnamese rice puffs, mekong delta





these are some proper traditional rice crispies – before viewing this demonstration, I never realised that the traditional goodies made of rice pops were quintessential rice crispy treats, but they really are. made of freshly harvested rice grains popped by stirring through hot charcoal granules, there are sifted and then folded through caramel before being cut into rectangles.

the sifting removes the husk that pops off the exploded rice grains, and the cooks work very quickly with hot caramel so it doesn’t harden before the rice puffs get added.

they are poured into traditional wooden moulds as above, which ingeniously have grooves to make neatand consistent cuts. made with different variations such as sesame and coconut, and even noodles instead of rice – I really like this version – there are packed into clear plastic bags and sealed to be sold in the city and overseas.

it’s an old-school treat that’s been overshadowed by the prevalence of marshmallow-rice-treats, and one well – worth revisiting. you might just realize, as I have, that the oldie is a true goldie.

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