Rượu
(Vietnamese Rice Wine)
Vietnamese rice wine is known under various names, but it is usually, and somewhat mistakenly, referred to as rượu - a term that is also used for other alcoholic drinks. Two main types include rượu gạo or rượu đế, which is a distilled rice wine that is often infused with fruit, and rượu cần, a fermented variety that is usually made in clay pots and drank with straws.
The latter is sometimes made with other base ingredients, and it is also commonly infused with herbs. Another popular option includes rượu thuốc, a distilled variety that is considered a medicine and which is often infused with plants, herbs, or whole animals.
Rice wine in Vietnam is still predominantly made in home distilleries that are mostly located in rural parts, and while glutinous rice is the most common base, other types of rice are also used. Read more
There is no uniformed way how the wine is produced—resulting in a large number of varieties. However, the most common procedure involves combining cooked rice with yeast and then allowing the mixture to ferment. The type of rice, the combination of botanicals in the yeast, and unique local techniques all influence the final profile of Vietnamese rice wines.
The best examples are clear, mellow, and usually quite potent. They appear under various names, and it is not uncommon to name them after a specific region or a place where they are produced.
