Rice is the staple food in Vietnam, accounting for over 70% of the average Vietnamese diet. There are many different varieties of rice grown and consumed throughout the country, which can broadly be categorized into 3 main types:
Long Grain Rice
Long grain rice varieties are the most commonly grown and eaten types of rice in Vietnam. The grains are long and slender, with a length-to-width ratio of more than 3. Some popular Vietnamese long grain rice varieties include:
- Jasmine rice – Aromatic, fluffy, and popular for everyday meals
- Fragrant rice – Similar to jasmine rice but with a more intense aroma
- Brown rice – Unpolished rice with the bran layer intact, higher in fiber and nutrients
- Black rice – Glutinous rice with a deep black-purple hue due to its high anthocyanin content
Long grain rice is versatile and works well for dishes like fried rice, rice noodles, porridge, and more.
Sticky or Glutinous Rice
Glutinous or sticky rice is a short-grained variety that has a very low amylose content, which gives it a sticky texture when cooked. Some examples of sticky rice in Vietnam include:
- White sticky rice – The most common type, used to make dishes like banana leaf rice rolls and sweet rice desserts
- Black sticky rice – Has a chewy texture and is used in desserts or mixed with white sticky rice
- Purple sticky rice – Vivid purple grains that are also made into sweet treats
Sticky rice is essential for Vietnamese sweets and snacks. It also accompanies many savory dishes and meats.
Medium Grain Rice
Medium grain rice has a length-to-width ratio between 2-3. This type of rice is not as commonly grown or eaten as long or short grain rice, but some examples include:
- Japanese rice – Round, sticky grains used for sushi
- Arborio rice – Starchy Italian rice used for risotto
- Japonica rice – A broad term for short and medium grain Asian rice varieties
In Vietnam, medium grain rice may be used in soups, porridges, rice paper making, and special dishes like Japanese/Italian cuisine.
Popular Vietnamese Rice Dishes
Here are some beloved Vietnamese rice dishes that use the various types of rice:
- Com tam – Broken rice topped with grilled meat and vegetables
- Bun cha – Vermicelli noodles, grilled pork, and herbs served over rice noodles
- Banh cuon – Steamed rice rolls filled with ground pork and mushrooms
- Xoi – Sticky rice topped with meat, bean paste, peanuts, etc.
- Che – Sweet sticky rice pudding made with coconut milk
Where is Rice Grown in Vietnam?
Vietnam has two main rice growing regions:
- The Red River Delta in northern Vietnam – Major rice producing area that supplies much of the country’s rice. Long grain and short grain varieties grown.
- The Mekong River Delta in southern Vietnam – Also a major rice producing region known as Vietnam’s “rice bowl.” Many specialty rices like jasmine, basmati, and sticky rice grown here.
Together, these two fertile deltas allow Vietnam to be one of the top rice exporters in the world.
Rice Production and Exports
Some key facts about Vietnam’s rice production and exports:
- Annual rice production is around 28 million metric tons, which ranks Vietnam in the top 3 rice producing nations alongside China and India.
- Around 50% of Vietnam’s annual rice production is exported. Vietnam is the world’s 3rd largest rice exporter after India and Thailand.
- The Mekong Delta accounts for over half of Vietnam’s rice exports.
- Main export markets are China, Indonesia, the Philippines, Malaysia, and African countries.
- Rice exports earned Vietnam $3.2 billion USD in 2020.
Rice production and export is hugely important to Vietnam’s economy and provides food security to other rice-consuming nations.
Rice Cultivation in Vietnam
Here is an overview of how rice is cultivated in Vietnam:
- Planting – Rice seeds are germinated and sown in seedbeds first before being transplanted into flooded fields. Planting is done by hand or machine. Optimal planting times depend on the variety and region.
- Growing – Fields are flooded to create muddy conditions ideal for rice. “Wet rice” cultivation depends on a good supply of water from irrigation systems. Rice is grown for 90-120 days before harvesting.
- Harvesting – Rice grains are harvested by hand or machine. Timing depends on the variety, but is usually around August-November in the north and December-April in the south.
- Drying and storage – Freshly harvested rice contains too much moisture, so it is dried in the sun or using dryers before milling and storage. Proper storage prevents spoilage.
- Milling – The outer hulls and bran are removed to extract the edible white rice grains. More polishing makes for whiter rice.
Advanced rice cultivation techniques have enabled Vietnam to achieve such high yields to support its exporting strength.
Conclusion
In summary, rice is a staple food deeply woven into Vietnamese cuisine and culture. Long grain, sticky, and specialty rices are widely grown in the fertile deltas of northern and southern Vietnam. Rice production and export is a critical part of Vietnam’s economy. Advanced cultivation methods have allowed Vietnam to become one of the top rice exporters globally. Whether it’s everyday white rice or colorful sticky rice, this versatile grain is central to the Vietnamese diet.