The humble rice ball keeps on rolling

A smattering of rice-based delicacies are put on the dinning tables of Vietnamese families everyday, but the simple, cheap and cheerful rice ball with toasted peanuts and sesame seeds continues to charm the locals
Rice ball or “com nam” is a simpler version of its cousin from Japan, onigiri, a type of rice ball wrapped in seaweed which often includes fillings made from salty or sour ingredients.
The making of Vietnamese rice balls is all in the hands.
A piece of white cloth is used to cup freshly boiled rice, which is then pressed to ensure the ball is soft inside and firm outside. The rice can also be made into triangular or oval shapes.
Rice balls are usually served with Vietnamese pork pemmican, Vietnamese steamed pork or beef cakes, but most agree that muoi vung - a mixture of salt, toasted peanuts and sesame seeds - is the version that truly brings out the taste of the white rice.
The traditional food has played an indispensable part of daily life for Vietnamese over the generations, often served as a packed lunch for farmers and food for travelers.
But as living standards have improved here, many Vietnamese shied away from the dish as more options have become available to diners.
Unfortunately, com nam was relegated back to the rural backbenchers for awhile. But all that began to change recently as urbanites rediscover the dish through the street vendors plying their trade on the cities’ broken pavements.
Every once in a while, overseas Vietnamese coming visiting the country seek a com nam vendor, paying less than VND1,000 (0.5 cent) for each ball accompanied with a small pack of muoi vung. The dish is a reminder of the simpler things in life and what was the backbone of the country - the taste of white rice.