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Banh Chung is a traditional Vietnamese food which is made from glutinous rice, mung beans, pork and other ingredients.
Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of "bánh chưng" and "bánh giầy", which symbolized, respectively, the earth and the sky.
Considered an essential element of the family altar on the occasion of Tết (Lunar New Year's Eve), the making and eating of bánh chưng during this time is a well-preserved tradition of Vietnamese people. Beside the Tết holiday, bánh chưng is also eaten all year round as Vietnamese cuisine.
RUECO Banh Chung (Tet Glutinous Rice Pie) is made from premium rice, cultivated from special paddy fields with nutritious ragworms living underneath. The pork used is Vietnamese premium pork, while the pepper comes from Phu Quoc Island. The Phrynium leaves used to wrap Rueco Banh Chung are 100% natural fresh leaves from Tuyen Quang's mountains and forests.
RUECO Banh Chung especially does not contain any preservatives, artificial colors or additives.
- Mini pack: Around 300g
- Regular pack: 600g
Brand: RUECO (Rice From Ragworm Paddy Fields)
Ingredients: Vietnamese glutinous rice (from ragworm paddy fields), mung beans, Vietnamese pork, Phu Quoc Island's pepper, Phrynium leaves, spices.
Paddy field location: Kien Thuy District, Haiphong City
Manufacturer: RUECO Co., Ltd. (RUONG RUOI ECOLOGICAL JOINT STOCK COMPANY)
Office: No.22/119, lane 310/50, Nghi Tam Street, Tu Lien Ward, West Lake District, Hanoi
HOW RICE OF RAGWORM PADDY FIELDS IS MADE
1. Testing of soil and water samples
The purpose to obtain the highest quality products, including bran husks and arable land, all need to achieve safety indicators of heavy metal content, nutrient concentration, and salinity determination to select suitable plant varieties.
Sampling is done by the technician of the Center for ENVIRONMENTAL SCIENCE AND TECHNOLOGY, in the presence of the field owners, extension committee and members of NON-AGRICULTURAL COMMUNITY.
2. Prepare the seedlings
The soil must be nutritious enough, free of pathogens, and safe for the development of young seeds.
The healthiest seeds will be selected for planting. Sowing the seedlings on the tray ensures that when the seedlings are brought to the transplanted field, there is less root breakage, and does not affect the growth of rice plants.
4. Let the rice plant develop naturally
Before transplanting rice down, an amount of composted organic fertilizer is applied to the lagoon. Farmers will take advantage of the rising - falling tides and the continuous sediment brought in by the new water.
Rice grows completely natural, without using any chemical fertilizers.
5. Harvesting and storage
After about six months, when the rice plants become fully ripe, it's time to harvest. The whole paddy is slowly dried to a standard moisture content, in order to ensure the best quality, regardless of the weather. The finished rice grain is not easily cracked, even after dried under rough sunlight.
6. Producing the finished rice
Finished rice consists of 3 types: sticky rice, brown rice and milled rice, retaining rich nutritions, bringing the best value to the users' health.
Finished milled rice is separated from whole broken rice and mixed-colored rice grains to ensure the highest quality of the finished rice.