Every autumn, around September and October, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, predicting that the com season has arrived.
Better than any other person, the peasant knows when the rice ears are ripe enough to be reaped to begin making com. Com is made from green sticky rice that is harvested in blossom period, roasted in many times, crashed and sieved.
Com is a speciality; at the same time, it is very popular. One can enjoy com with tieu ripe banana. When eating com, you must eat slowly and chew very deliberately in order to appreciate all the scents, tastes, and plasticity of the young rice.
Com is an ingredient also used in many specialities of Vietnam, including com xao (browned com), banh com (com cakes), che com (sweetened com soups), etc.
Com may be obtained anywhere in the North of Vietnam, but the tastiest com is processed in Vong Village, 5km from Hanoi, where com making has been a professional skill for many generations.