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Which ethnic groups? edit
Is this something consumed only by ethnic minorities, or do Viet people also make and drink this? Badagnani 11:26, 14 November 2007 (UTC)
- About 15 years ago there was a boom of rượu cần drinking in Ha Noi. But now I only see rượu cần in some Ha Noi's restaurants. I don't think Kinh people have tradition of making rượu cần.--Bình Giang (talk) 03:06, 19 November 2007 (UTC)
Hanoi clubs edit
I know of clubs in Hanoi where one can drink this, while musicians play trong com (rice drum). One pays a woman and you pour wine from a buffalo horn into a large clay jar, and you look into the eyes of the woman while both drink from a straw from the same clay jar simultaneously. This should be noted. Badagnani 11:26, 14 November 2007 (UTC)
Strength edit
What is the strength (in percent alcohol by volume)? If no fixed strength, what is the range? Badagnani 11:31, 14 November 2007 (UTC)
- No fixed strength, but the range may be from 15 to 25 degree. I guess so from my own experiences. I saw some Kinh people added rượu đế or rượu quốc lủi instead of water to a rượu cần jar to raise the strength.--Bình Giang (talk) 03:10, 19 November 2007 (UTC)
Thanks--you can add that info into the article. Badagnani (talk) 03:19, 19 November 2007 (UTC)
Commercially available? edit
Is this commercially available? If so, where, who produces it, and how is it packaged? Badagnani 11:31, 14 November 2007 (UTC)
- It has been commercially available since the early 1990s. I found it was sold in Hoa Binh provinces by Kinh people. I also found a shop in Hanoi sell it and the owners are Kinh people too. Kinh people may dynamic in business, so they learn the rượu cần making method from ethenic minorities and commercialize it.--Bình Giang (talk) 03:18, 19 November 2007 (UTC)
You can add that info into the article. In English, we don't use "degree" for alcohol; do you mean "percent" or "proof"? Badagnani (talk) 03:19, 19 November 2007 (UTC)
- Yes, I mean "percent". Sorry for my so terrible English.--Bình Giang (talk) 04:19, 19 November 2007 (UTC)
Fermented or distilled? edit
Is this a fermented rice wine, or a distilled one? Badagnani 11:31, 14 November 2007 (UTC)
- It is a fermented rice wine.--Bình Giang (talk) 03:19, 19 November 2007 (UTC)
Thanks, I added this. Badagnani (talk) 03:36, 19 November 2007 (UTC)
Appearance edit
Is it cloudy (white, milky) in appearance, or clear? Is there sediment? Badagnani 11:31, 14 November 2007 (UTC)
- The one I drank was milky. But I heard that the color is depend on which herbs are used.--Bình Giang (talk) 03:21, 19 November 2007 (UTC)
Herbs edit
Which exact herbs are used? Badagnani 11:31, 14 November 2007 (UTC)
The first source says "The ferment must be made from the mixture of bark of ebony-tree and galingale, ginger and guava leaves, which is grinded for water to be mixed with sticky rice powder." Badagnani 11:38, 14 November 2007 (UTC)
- Herbs are varied and depend on ethnic groups and regions--Bình Giang (talk) 03:23, 19 November 2007 (UTC)
Thanks; I added this. However, we should collect actual recipes listing some of the herbs used, and give them in the article. Badagnani (talk) 03:37, 19 November 2007 (UTC)