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Alcoholic drinks from Vietnam
Cooked glutinous rice mixed with a crumbled yeast cake (bánh men) ferments in a few days into rượu nếp, a sweet, mildly alcoholic rice eaten with its juice; in the south it is rolled into balls and sold as cơm rượu. Left longer, the rice mash is distilled in a simple still into rượu đế, the clear rice spirit of the countryside. Made in 6 steps over 11 days – 15 days. The longest step, ferment longer for spirit (rượu đế), takes 8–12 days (Nguyễn Văn Huế 2024) and runs at 25–35 °C (Nguyễn Văn Huế 2024). Yeasts and moulds from the bánh men, 3.1 × 10⁶ to 2.0 × 10⁷ CFU/g in cơm rượu; 15 yeasts and 5 moulds were isolated and Saccharomyces yeasts isolated from bánh men, which made 8.6 % (w/v) ethanol from saccharified glutinous rice in 5 days at 30 °C do most of the fermenting.
| Main step | 8–12 daysReported[hue2024] | Ferment longer for spirit (rượu đế) |
|---|---|---|
| Temperature | 25–35 °CReported[hue2024] | Ferment longer for spirit (rượu đế) |
| Acidity | pH 3.9–4.2Measured[canh2025] | Wrap and ferment sweet (rượu nếp, cơm rượu) |
| 5 kg | Glutinous rice · Washed and steamed twice for cơm rượu[canh2025] |
| 100 g | Bánh men (yeast cake), ground fine[canh2025] |
| Salted water for the hands · Salt to water 1:4, used while rolling the rice into balls[canh2025] | |
| Banana leaves · To wrap the balls[canh2025] | |
| Starter | koji/qu/mold-starter (bánh men, a rice yeast cake of moulds and yeasts) |
Total time across the recorded steps: 11 days – 15 days
What changes: Glutinous rice is steamed until soft
Output: cooked glutinous rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike rượu cần, which is drunk from the jar through tubes and never distilled, rượu nếp is eaten as sweet fermented rice after a few days, and rượu đế is the same kind of mash distilled into spirit. Both start from cooked rice and a bánh men starter rather than a leaf starter.
The yeast cake shapes how much methanol, aldehydes and furfural form during fermentation. Household distillation varies batch to batch with the weather, the cook and crude stills, and some household spirit is of low quality. In one survey, leaf-starter spirit from Đakrông was reported to contain no methanol.
Every number is labelled with how it is known. How this atlas is made
Rượu nếp, also called rượu quê or rượu gạo, covers rice wines that may or may not be distilled. A survey of three districts of Quảng Bình, Quảng Trị and Thừa Thiên Huế found 41 of 58 wine-making households in A Lưới making distilled white rice spirit.
