{"id":3255,"date":"2026-01-29T08:36:45","date_gmt":"2026-01-29T08:36:45","guid":{"rendered":"https:\/\/baominhheritage.com\/nguoi-ton-vinh-huong-sac-com-ha-thanh\/"},"modified":"2026-01-29T08:36:45","modified_gmt":"2026-01-29T08:36:45","slug":"nguoi-ton-vinh-huong-sac-com-ha-thanh","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/nguoi-ton-vinh-huong-sac-com-ha-thanh\/","title":{"rendered":"The Person Honoring the Fragrance and Beauty of Hanoi's Com"},"content":{"rendered":"
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     Like many young women growing up in the heart of the Old Quarter, even now, that woman, Ms. Ngo Thi Tinh, looks forward to autumn every year, waiting for the autumn sun and wind to call the simple bamboo shoulder poles of rural women with brown shirts and headscarves back to the sidewalk, along with the wonderful specialties of the Northern autumn - Vong Village green rice (Com Vong).<\/div>\n
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     The purest and most fragrant batches of green rice from the beginning of the season are always reserved for offerings to Heaven, Buddha, ancestors, and to treat family members. This has been the age-old habit of Hanoians. A plate of stir-fried green rice, shiny green and sprinkled with white shredded coconut. Several bowls of clear arrowroot jelly with green rice grains shimmering like a starry sky on top. Pairs of green rice cakes wrapped in fresh green leaves and tied with red strings. A bunch of ripe, yellow 'trung quoc' bananas. A dozen plump, bright red persimmons. The early autumn feast tray is as vibrant as a vivid watercolor painting.<\/div>\n
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Bao Minh Green Rice Cake Products<\/em><\/div>\n
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     But for Ms. Tinh, for dozens of years, she has always cherished the desire to bring the fragrance and beauty of Hanoi's green rice not only to her family and beloved relatives but to all the distant friends who love this famous specialty of the capital city. And every time a new season of green rice arrives, that desire takes shape even more clearly. At those times, she silently remembers her beloved grandmother, who taught her the secrets of making cakes and cooking sweet soup since she was a young girl: \u201cMy grandmother lived on Sinh Tu - Nguyen Khuyen Street. She was very skilled at household chores. In her youth, she cooked sweet soup and made cakes to sell on the streets of Hanoi. She would stir a batch of stir-fried green rice to wrap green rice cakes for hours. She taught me how to make the cake filling so it would be sweet and fragrant and could be kept for several days without going sour or spoiling. I am very grateful to my grandmother.\u201d.<\/em><\/div>\n
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     The increasing market demand for ready-to-eat cakes and food is a sign of a socio-economic foundation developing in the direction of industrialization and modernization. Diversifying products processed from traditional materials in such a way that both ensures quality and traditional flavor while meeting the increasingly rich and new demands of diners is a major goal that Ms. Tinh is dedicated to pursuing despite all difficulties and hardships.<\/div>\n
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     There is an admirable thing about Ms. Tinh: right from the time she started a large business at the end of the 20th century and the beginning of the 21st century, she determined a correct way of doing business. That is immediately replacing chemical borax with biological additive preparations, replacing toxic industrial food coloring with safe food coloring. Although the testing was very costly in terms of money and time, she ultimately achieved quite satisfactory success. The products processed at Bao Minh still ensure traditional qualities regarding chewiness, crispness, flavor, and color, and meet all food safety and hygiene standards prescribed by the Hanoi health and trade sectors.<\/div>\n
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Green Rice Cake Production Line at Bao Minh<\/em><\/div>\n
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     In the Bao Minh factory, when workers put on protective clothing in the color of young green rice to enter the production shift, it seems like they are reminding themselves one more time to preserve the beauty and wonderful flavor of the traditional national cakes made from Hanoi green rice grains. Green rice grains are like precious gems born from fertile mother earth, and cherished by the hands of farmers working through the sun and rain. How can one be careless when processing them, as well as when processing any other cake or gift bearing the Bao Minh brand? Food chemistry engineer Nguyen Tien Thinh, Head of the Technical Department of Bao Minh Confectionery Joint Stock Company, is the person businesswoman Ngo Thi Tinh recruited from Hanoi University of Science and Technology when he had just graduated. Engineer Nguyen Tien Thinh introduced the technological changes to protect the quality of Bao Minh green rice cakes for longer than usual: \u201cFrom simple manual cooking pans, the factory has gone through two technological changes, from two-layer rotating cooking pots to vacuum-pressing cooking pots. The purpose is to fight the aging of starch, extending the shelf life of green rice cakes from 3 days using the traditional method to over 10 days as it is now. Each of these vacuum-pressing cooking pots can stir-fry nearly a hundred kilograms of green rice at once.\u201d.<\/em><\/div>\n
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     Good news travels fast; Ms. Ngo Thi Tinh has been invited to report on typical examples and demonstrate how to use safe food additives at many nutrition science conferences as well as culinary culture clubs, while also disseminating experience to a number of traditional confectionery production facilities in Hanoi. Building an awareness of processing and using food in accordance with nutritional science, while practicing hygienic eating habits in the family and the social community, is not just a personal wish. The trust and anticipation of the 'housewives' in families make her more confident in the path she has chosen, to step by step cultivate the diligent qualities of someone carrying the mission of 'a daughter-in-law to hundreds of families'.<\/div>\n
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And at forums like this, once again, Ms. Tinh has the opportunity to multiply her passion for the Hanoi specialties that she loves so much.<\/div>\n
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     In just about three years, no more, the products of the Bao Minh confectionery enterprise have successively won dozens of gold medals, certificates of merit, and valuable awards through national and Hanoi food fairs and culinary culture competitions. However, that also poses more difficult requirements and tasks for the female director of the enterprise, requiring her to step by step improve her business management knowledge to adapt to the Hanoi economic environment, which is not lacking in abnormal fluctuations.<\/div>\n
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Ms. Ngo Thi Tinh checking the green rice cake making stage at the factory<\/em><\/div>\n
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     At the beginning of the new green rice season, Ms. Tinh's family does not forget to prepare a tray of offerings to be offered at the ancient Hong Phuc - Hoe Nhai Pagoda on Hang Than Street, the street where Ms. Tinh's family has hung a sign to sell goods for several decades now. Good land attracts birds; thanks to the blessing of Heaven and Buddha, each year the street neighbors as well as her family make a better living. For those working in the food and beverage processing industry, directly related to human health and life like her family, if one does not have the consciousness to value and cultivate the bright beauty of the two words 'kind heart', considering it the root of moral conduct, how dangerous it would be for society. Especially in a market economy era where there are still many values that are not easy to define as at present.<\/div>\n
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There is a Buddha's teaching that businesswoman Ngo Thi Tinh still engraves in her heart: \u201cBuilding nine-story pagodas is not equal to doing good deeds to save one person.\u201d Therefore, every year, Ms. Tinh's family does not forget to save five or seven million VND, or sometimes a few tens of millions of VND, to contribute to local humanitarian and charitable funds to support the poor and difficult people. It is remembered that every Mid-Autumn Festival, Bao Minh often sets aside a tray of baked or soft mooncakes with green rice filling, shaped like fat, golden or pure white pigs, to send through the Volunteer Delegation of the Vietnam Women Journalists Club to children in the highlands to enjoy the Mid-Autumn Festival. If someone were to witness the surprised and extremely delighted eyes of the children in the highlands of Lai Chau and Yen Bai when they first hugged that unique Mid-Autumn mooncake tray in their arms, they would be able to feel the full meaning of the special Hanoi gift coming from the heart of businesswoman Ngo Thi Tinh.<\/div>\n
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     Hang Than Street for a few decades has gradually become a street specializing in green rice cakes and then became a street specializing in trading wedding items and various specialty cakes and gifts. The growing number of customers is a source of abundant fortune for each family. Although Bao Minh's goods have won the right to be sold at Noi Bai International Airport, Tan Son Nhat International Airport, or in dozens of large and small supermarkets in Hanoi, as well as 63 agents in provinces near and far in the country, Ms. Tinh still maintains a point of sale on the ancient Hang Than Street like the habit of many old Hanoi families: 'do business with friends, sell in wards', treating customers like relatives, like friends. And then, good products naturally attract customers. Ms. Tran Thanh Phuong, living on Cua Dong Street, a long-time customer of Bao Minh, chatted enthusiastically: \u201cFor dozens of years, my extended family's wedding affairs have all used Bao Minh green rice cakes. The cakes are delicious and can be kept for a long time without getting moldy or spoiled. Sharing portions for wedding engagements to be taken to Hai Phong or Saigon after a few days is still very reassuring.\u201d.<\/em><\/div>\n
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The Hanoi Association of Small and Medium Enterprises and the Quang Ninh Association of Women Entrepreneurs interact at Bao Minh<\/em><\/div>\n
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     Bao Minh Enterprise has been one of the two women-owned enterprises chosen by the Hanoi Women's Union to display and introduce products at the area serving the APEC summit. That was also a great opportunity to promote the beauty of Hanoi's culinary culture. Food chemistry engineer Nguyen Cam Tu, Vice President of the Hanoi Food Safety and Hygiene Association, assessed: \u201cBao Minh Enterprise is one of the leading enterprises in using safe additives in the production and processing of confectionery products in accordance with the city's policy. This has persuasive power and spreads strongly to other enterprises in the food processing industry in Hanoi to quickly change their ways of working to suit the new trends of the era.\u201d<\/em>.<\/div>\n
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     The two words 'Bao Minh' can be understood simply as precious and bright. For Ms. Tinh's family, protecting the brand reputation is the survival of the enterprise. Especially when the production scale is continuously expanded to 400-500 workers working continuously day and night at both factories in Hanoi and Saigon, product quality management has been and is posing many new challenges. Especially ensuring the quality of export goods serving Vietnamese overseas and foreign customers.<\/div>\n
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     The old bamboo is succeeded by young shoots. Mr. Mai Dinh Luc, a nephew who has followed businesswoman Ngo Thi Tinh since the day the company started its business, is now stable in the role of Director of the Bao Minh factory in Hanoi. The son-in-law of Ms. Tinh and her husband is Master Pham The Hiep, who holds the position of Deputy General Director in charge of business of Bao Minh Confectionery Joint Stock Company and concurrently Director of the production factory in Saigon. Large-scale production and business in a fiercely competitive environment to achieve great success is not an easy thing. Product quality is always the most important thing. Once reputation has been affirmed in the market, the spread of the brand becomes not too difficult.<\/div>\n
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     Vietnamese proverbs have a saying: 'Banh day made of sticky rice, a girl of the Ngo clan', implying praise for the diligence and cleverness of the women in the family line. And her husband, Mr. Vuong Duy Kiem, a food expert who graduated from the Trade University, someone she often considers a reliable professional support, what does he think about the 'housewife' of the family: \u201cI always support my wife. My wife and I share a common interest in the field of food and cuisine, so whatever I can help, I try my best. However, because I still have to work for the state, most of the family's production and business work is handled by my wife, even though it is very hard and difficult. I am very confident that my wife's production and business initiatives will be successful. When I retire, I will definitely be able to help my wife more.\u201d.<\/em><\/div>\n
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     Busy, busy all year round with business, indeed, the moments of reunion with the family cannot be as regular as desired. Therefore, for Ms. Tinh, they become very rare and precious. Ms. Tinh's two children have now both graduated from graduate school abroad, returned to Vietnam to work, and have their own families, living happily. Those are the rewards that businesswoman Ngo Thi Tinh and her husband consider the greatest of their lives.<\/div>\n
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     The sweet, dear flavor of family happiness is something that nothing has been able to replace since long ago. And that is also exactly what every woman anywhere on earth wishes to enjoy, to keep with her for a long time, forever.<\/div>\n
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Vu Thi Tuyet Nhung<\/strong><\/em>
\n Hanoi Moi Newspaper <\/strong><\/em><\/div>","protected":false},"excerpt":{"rendered":"

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