Ruou Can

Experience the vibrant flavors of Vietnam with Ruou Can, a fragrant rice wine infused with aromatic herbs like lemongrass and mint. Perfect for sharing with friends during a cozy gathering or a festive celebration.

• 1 kg glutinous rice
• 200 g sticky rice
• 1 litre water
• 5 g yeast
• 5 g sugar
• 1 branch aromatic herbs (e.g., lemongrass, mint)

Method

1. 1

   Rinse the soaked glutinous rice and sticky rice thoroughly under cold water until the water runs clear.

2. 2

   Steam the rinsed rice in a steamer for about 30-40 minutes until fully cooked and sticky.

3. 3

   Allow the steamed rice to cool down to room temperature.

4. 4

   In a large bowl, combine the cooled rice with the yeast and sugar. Mix well to ensure even distribution.

5. 5

   Transfer the mixture to a clean fermentation jar and add water. Seal the jar loosely to allow gases to escape.

6. 6

   Let the jar sit in a warm place for 2-3 days, stirring occasionally until the mixture develops a slightly sour smell and bubbles form.

7. 7

   Once fermented, strain the liquid and serve Ruou Can in small traditional cups, garnished with aromatic herbs if desired.