The art of homemade Vietnamese rice wine: Steeped in tradition, how this wine has maintained a culture through many generations. vietnam ricewine rượu
As a child with a curiosity that went beyond normal limits, I often poked my head into the kitchen at my grandparents’ home in southern Vietnam. The village where I grew up was called Tra Co, where several generations of my family have lived for almost a hundred years. By the time I came along, my grandparents had a long history with the area, and with the history came traditions and knowledge that I didn’t yet know at the time.
Turns out, the special liquid that my grandfather was making is called “Vietnamese rice wine” or ruou. In fourteenth-century China, the first batches of these concoctions were made using sorghum. The discovery that these jars of rice wine made people tipsy traveled down to Vietnam where it caught on like fire amongst village farmers. The earliest versions of ruou, like their modern-day counterparts, were strong and bold, similar to vodka.
Rice wine became a staple for Vietnamese villagers, as it often kept their stomachs warm during long work days in the fields. Surprisingly, women played an important role in the production of these wines, as the slow distilling process allowed them to tend to other household tasks while the wine sat and waited.grew as village families began to incorporate it into their rituals.
Despite Fontaine’s success, these early attempts at wide-scale commercialization proved unsuccessful. Thus, making rice wine is still very much a family affair, where recipes are passed down from one generation to another, relegated mainly to rural communities. Any governmental efforts to regulate the rice wine industry have since been unsuccessful.
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