The way to make this kind of lam rice is very simple. Glutinous rice is cleaned and filtered, mixed with salt and then put in a tube that is made of bamboo, along with water from a mineral stream.
The cooking tube has one solid end and another end sealed by banana or phrynium leaves.
After preparation, the tube is roasted on the fire or burning coal for about an hour, until the tasty smell of glutinous rice spreads through the pot.
To eat this rice, the outer burnt cover of the tube is removed with a knife to reveal the inner white cover, and after that, the white cover is also removed.
Now the lam rice has a tube shape with a light membrane of bamboo around it, which adds a unique taste to the rice.
Lam rice can be enjoyed on its own, or with sesame salt and roasted stream fish. In the past, lam rice was mostly for women after they gave birth because the people believe that it will avoid metal being immersed with the mother’s milk.
Now anyone can taste this special dish that Ha Giang has to offer.