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A woman threshes young glutinous rice - the special ingredient for Com Tu Le (Photo: VNA)
A woman threshes young glutinous rice - the special ingredient for Com Tu Le (Photo: VNA)
The rice is roasted for about 30 minutes (Photo: VNA)
The rice is roasted for about 30 minutes (Photo: VNA)
The rice is continuously stirred until the husk's green colour becomes yellow brown (Photo: VNA)
The rice is continuously stirred until the husk's green colour becomes yellow brown (Photo: VNA)
The roasted rice is spread to cool down before being pounded (Photo: VNA)
The roasted rice is spread to cool down before being pounded (Photo: VNA)
A woman put a handful of rice into a mortar (Photo: VNA)
A woman put a handful of rice into a mortar (Photo: VNA)
The rice is pounded until it turns flat and releases good smell (Photo: VNA)
The rice is pounded until it turns flat and releases good smell (Photo: VNA)
The final step is to sift husk out from the pounded rice (Photo: VNA)
The final step is to sift husk out from the pounded rice (Photo: VNA)
Com is packaged for sale. The Com season usually lasts two months, generating relatively high income for Tu Le residents (Photo: VNA)
Com is packaged for sale. The Com season usually lasts two months, generating relatively high income for Tu Le residents (Photo: VNA)
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Specialty from young sticky rice of mountainous commune

Tu Le commune in Van Chan district, the northern mountainous province of Yen Bai, is home to Com (young sticky rice flakes) - a delicacy of local Thai ethnic people.
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