Gac used in processing must be fresh, heavy, round-shaped with even spikes, and nice orange - red color. Glutinous rice selected as ingredients must be Nep cai hoa vang from Hai Hau district, Nam Dinh province. Sticky rice is washed and soaked overnight in cold water with a little salt. We chop the spiny bitter gourd in haft, scoop the fleshy pulp and seeds and put into a bowl. Add a little rice wine, mix well by hand until gourd infuses the wine, turns smooth and brilliantly red. Sticky rice is thoroughly mixed with gourd pulp and seeds, becomes a fresh red mixture. We cook sticky rice in a steamer. In steaming process, stir it well for sometimes to ensure the rice is cooked evenly. When the rice is cooked, turn off the heat, try some grains to measure the natural sweetness of guard, spinkle some more sugar if necessary, add little cooking oil and mix well until we have a glossy mixture with proper sweetness.

Vietnamese people suppose that red color symbolizes good luck, blessing, happiness and success. The red of spiny bitter gourd is naturally gifted, so it is believed to create good luck, hamorny and joyfulness. For that reason, xoi gac often appears in wedding or celebration feast to adorn the party and adorn our life.  

Source: Hanoi’s cuisine - Hanoi City Tourism Department