In my early school years, I loved the fresh cooked aroma of corn on the cob, Duong Ngoc sweet potato, and jasmine rice. In Vietnam, families who were farmers knew the best natural flavours of rice, vegetables, and fruits of the earth. I was fortunate to have my grandparents pick me up every Saturday afternoon from the city to take me to their farm, which was abundant with true natural foods. We would return Monday morning just before school.

Back then school was only four hours in the morning or in the afternoon for six days a week. Morning classes were from 8 a.m. to 12 p.m., and afternoon classes were from 2 p.m. to 6 p.m. Junior high, high school, and post secondary students would have a full day with a two hour break from 12-2 p.m. Students usually ate lunch, took a nap, or worked on homework.

The reason my parents and grandparents agreed to let me travel to the farm every week was because I was extremely slim compared to the other kids. They wanted to teach me the value of food and how it originates. I didn’t have a great appreciation for meat of any kind. I remember my mother would grind the meat and mix it in with the rice. I spat it out. Sometimes my sister covered my mouth and would not let me spit the meat out. I didn’t like that experience because the food came up instead of down. Now, when I see a mother force feed her child I empathize with the child. I wish that the mother could hear the voice of the child pleading, “please do not force me to eat; let me enjoy the amount I need. ”

However, on my grandparents’ farm, I went to the famers’ house at lunch time and I joined them with their children. Most of the farmers had limited income. They mostly consumed a pot of cooked rice, always with some root vegetables and served with caramelized fish, shrimp, crabs, or game that they caught from the rice field, rivers, and ponds. Many farmers had fresh vegetables from their back yards or from their neighbours. Sugarcane was a source for sweetener in cooking and baking. Their meals were so tasty, fresh , and so attractive to me. I made it mandatory to go to the farmers’ house every Sunday to have meals with them. My grandmother would have me bring a pot of rice to thank them for feeding me.

My favourite drink was freshly squeezed sugarcane with a touch of kumquat or lime. I can still imagine the flavour and aroma around me, my two hands holding the warm clear crystal glass filled with liquid amber as I would sip and savor every drop. I loved the floating slices of green and orange kumquats. It was thirst quenching for the eyes. The procedure for this wonderful drink was quite easy because of the equipment. First they would take a sugarcane about two feet long and roast it on a charcoal stove to warm the cane. Then it would be placed into a presser that release all the liquid to the filter, then transferred to a glass. Kumquat slices were added for a touch of citrus and presentation.

After many years in Edmonton, I have attempted to make the drink. However, it will never be the same as when I had it as a child. Many Asian grocery stores carry this drink in cans, but again, the flavour is not the same.

My favourite drink was freshly squeezed sugarcane with a touch of kumquat or lime. I can still imagine the flavour and aroma around me, my two hands holding the warm clear crystal glass filled with liquid amber as I would sip and savor every drop. I loved the floating slices of green and orange kumquats.

Recipe

Nhan’s Favourite Jasmine Rice

Ingredients
1 cup jasmine rice
2 corn in cob chopped into 1 inch chunks
1 medium white sweet potato cut into chunks (same size as corn)
3 pandan leaves
3 cups coconut water or coconut milk
¼ cup roasted sesame seed
½ tsp. Sea salt

Directions
Combine rice, corn, sweet potato, pandan leaves, and salt into a rice cooker for about ½ hour or until cooked.

To serve, put the hot cooked rice in an individual bowl and sprinkle a teaspoon of mixed sea salt and sesame seed on top of rice.

The rice can be snack or accompanied with a main dish.

Originally from Vietnam, Nhan lives in McCauley. She owns Pacific Cafe and is involved with Revitalization and the Multicultural Health Brokers. Robbin is her daughter and she also works at the restaurant.