Rice is the staple food in Vietnam, eaten by the majority of the population on a daily basis. Vietnam is one of the world’s leading rice producers and exporters. The most common type of rice consumed in Vietnam is white rice.
White rice refers to milled and polished rice with the husk, bran layer, and germ removed. This leaves mostly the starchy endosperm, resulting in fluffy and glossy grains.
Some key facts about white rice in Vietnam:
- White rice accounts for over 70% of rice production and consumption in Vietnam.
- The two main types of white rice are long grain and short grain.
- Popular Vietnamese white rice varieties include Jasmine (Thai fragrant) rice and sticky rice.
- Vietnam grows rice in different regions and terrains, producing a wide range of specialty white rices.
- White rice is central to Vietnamese cuisine and culture.
In this article, we will explore in detail the different types of white rice in Vietnam, its history and cultural significance, how it is cultivated and produced, its culinary uses, health impacts, and the rice industry and trade.
Types of White Rice in Vietnam
There are two main categories of white rice in Vietnam:
Long Grain White Rice
Long grain white rice has a long, slender kernel, 4-5 times longer than its width. The grains are individual and fluffy when cooked.
Popular long grain white rices in Vietnam include:
- Jasmine Rice – Aromatic long grain rice grown mainly in the Mekong Delta. It has a floral aroma and soft, sticky texture when cooked.
- Fragrant Rice – Grown in central provinces like Khanh Hoa, with a pleasant aroma.
- Tai Nguyen Rice – Cultivated in the Central Highlands, it has good aroma and translucency.
Short Grain White Rice
Short grain white rice has a short, plump, almost round kernel. The grains are soft and sticky when cooked.
Popular short grain rices include:
- Sticky Rice – A variety commonly used to make xôi, a sweet Vietnamese sticky rice dish. It has high amylopectin starch content.
- Nàng Thơm Chợ Đào Rice – A specialty sticky rice with a soft texture and light, pleasant aroma. Grown on Chợ Đào islet in the Mekong Delta.
Beyond this classification, there are many other unique Vietnamese white rices cultivated in different regions:
- Gạo Nếp Cái Hoa Vàng – A specialty sticky golden glutinous rice from Cao Bằng province.
- Com Rice – Grown in upland areas in the Northern Highlands, it has good grain quality and aroma.
- Gạo Tám Xoan – A fragrant long grain white rice native to Hải Hậu district in Nam Định province.
History and Cultural Significance of White Rice in Vietnam
Rice cultivation in Vietnam dates back thousands of years:
- Rice farming began around 4,000 – 3,000 BCE during the Đồng Nai culture.
- Wet rice cultivation started during the 2nd millennium BCE in the Bronze Age Đông Sơn culture.
- By the 1st millennium BCE, rice farming was widespread in river delta areas.
Rice became entrenched as the main staple crop under a millennium of Chinese domination from 111 BCE to 939 CE.
Improved irrigation enabled double and triple rice cropping. Rice wines, vinegars, and delicacies also became part of food culture.
Under French colonial rule in the 19th – 20th centuries, rice exports boomed and cultivation expanded to southern Vietnam.
Today, rice remains deeply ingrained in Vietnamese culture:
- The Vietnamese phrase “ăn cơm” (eat rice) means to have a meal.
- No meal is complete without rice for most Vietnamese.
- Rice is integral to festivals, rituals, and spiritual traditions.
- The harvest season “vụ lúa” sees festivities and rice ceremonies across villages.
White rice makes up the bulk of rice consumption, production, and cultural traditions around rice in Vietnam.
Cultivation and Production of White Rice in Vietnam
Here is an overview of how white rice is grown and produced in Vietnam:
Growing Conditions
- Vietnam has a tropical monsoon climate perfect for paddy cultivation.
- Rice is grown year-round in the warm southern regions.
- In northern Vietnam, there are two main seasons: spring (February-June) and summer-autumn (July-November).
- soil and ample water from rivers like the Red River and Mekong River.
Cultivation Methods
- Traditional manual transplantation of rice seedlings into flooded paddy fields.
- Increased mechanization using power tillers and mechanical transplanters.
- Seed selection for high yield varieties like Jasmine 85.
- Use of fertilizers and pesticides.
Post-Harvest Processing
- Rice is threshed and dried down to a moisture content of 14% or less.
- The inedible hull is removed in sheller machines.
- Further milling machines remove the bran and germ.
- This leaves mostly the white starchy endosperm.
- Milling degree determines how much bran is removed. More removal yields whiter rice.
- The rice is polished to give it a glossy finished look.
Yields and Production
- The average paddy rice yield in Vietnam is around 5.7 tons per hectare.
- In 2020, Vietnam produced 43.5 million metric tons of paddy rice.
- Vietnam ranks 5th globally in rice production after China, India, Indonesia and Bangladesh.
- The Mekong River Delta accounts for over 50% of production.
Most of this rice is white rice, which dominates Vietnamese rice production and consumption.
Culinary Uses of White Rice in Vietnam
White rice is consumed in Vietnam in various ways:
Plain steamed rice
- Steamed long grain or jasmine white rice is eaten with meats, vegetables, stir fries, curries, soups and other side dishes.
- Rice is served in individual bowls, topped up throughout the meal.
- Chopsticks and spoons are used to eat steamed rice.
Rice congee or cháo
- Rice porridge made by prolonged simmering of rice in water.
- Served for breakfast or as comfort food when ill.
- Can be savory or sweet, with various toppings like chicken, fish, peanuts, etc.
Rice noodles and rice paper
- White rice flour is used to make noodles like phở, bún, bánh phở, bánh đa cua.
- Rice paper wrappers are used for spring rolls, salads and other dishes.
Glutinous rice dishes
- Sticky or glutinous rice is used in desserts like xôi and chè.
- It can be mung bean paste, coconut milk, peanuts, mango etc.
- Also used to make nuóc nep cái Hoa vàng (pig’s blood glutinous rice cake).
Rice wine and vinegars
- Rượu nếp cẩm is a purple glutinous rice wine.
- Rượu nếp than is a black glutinous rice wine.
- Dấm bỗng is a traditional rice vinegar.
White rice is extremely versatile and used across Vietnamese cuisine in sweet, savory, main and side dishes.
Nutrition and Health Aspects of White Rice
Here is the nutritional value of cooked white rice per 100g serving:
| Nutrient | Value |
|---|---|
| Carbohydrates | 28.6g |
| Protein | 2.7g |
| Fat | 0.3g |
| Fiber | 0.4g |
| Water | 70g |
White rice is high in carbohydrates but lower in fiber, protein and micronutrients compared to brown rice and other whole grains.
The glycemic index of white rice ranges from medium to high (56-91) so it can cause sharper spikes in blood sugar levels.
Eating white rice in moderation as part of a balanced diet is fine for most healthy individuals. However, some downsides of high white rice consumption include:
- Increased risk of type 2 diabetes
- Higher cholesterol and heart disease risk
- Weight gain if consumed in large portions
- Deficiencies in nutrients like magnesium, zinc and B vitamins
Overall, white rice is nutritious and safe to consume but should be balanced with vegetables, proteins and other grains to mitigate potential health risks from overconsumption. Moderating portion sizes is key.
Vietnam Rice Industry and Trade
Here are some key facts on Vietnam’s rice industry and export markets:
- There are around 11 million rice farming households and 500 rice export businesses.
- Around 75% of exported rice is white rice, 20% is fragrant rice, and 5% is glutinous rice.
- Vietnam exported 6.15 million tons of rice in 2020, earning $2.69 billion USD.
- The top importers are the Philippines, Africa, China, Indonesia and Malaysia.
- Vietnam aims to be among the top 3 rice exporters globally.
- But the rice industry also faces challenges like climate change impacts, price competition and quality consistency issues.
The Vietnamese Ministry of Agriculture and Rural Development has initiatives to promote and strengthen the rice industry:
- Restructuring rice production to focus on high quality varieties.
- Improving value addition through post-harvest technology.
- Developing geographical indication protection for specialty rices.
- Branding of Vietnamese rice and penetrating new markets.
White rice forms a major part of Vietnam’s rice exports. Sustaining the volume and quality of white rice production is critical for the country to maintain its status as a top global rice exporter.
Conclusion
To conclude, white rice is intricately woven into Vietnamese cuisine, culture and agriculture.
From ancient folklore around rice goddesses to modern day rice export ambitions, white rice holds a central place in the Vietnamese identity and economy.
While concerns around overconsumption exist, white rice remains a versatile and accessible staple food when eaten in moderation as part of a balanced diet.
Vietnam cultivates a myriad of white rice varieties, techniques and dishes. Protecting rice biodiversity and heritage while also advancing cultivation is key to upholding the important role of white rice in the country.