The tall tourist, sweating and flexing his arms as he stirred the thick mixture, has sparked amusement online, with viewers calling the experience a "wrist-breaking challenge" and a "true physical test." Nearby children watched their father with wide smiles and curious eyes.

The video was recorded by Nguyen Ngoc Anh, who shared that the tourists were from the United States. On October 13, during their journey through Duong Lam, the group visited the 376-year-old traditional home of Nguyen Van Hung (Ngoc Anh’s father) and joined in the making of che lam with local residents.

The house, built in 1649, has been home to twelve generations of the same family. In 2008, it was restored and preserved as a cultural site for tourism.
An American tourist family enjoys the experience of stirring che lam candy. Photo: Ngoc Anh

Beyond learning about the house’s history and architecture, visitors are invited to participate in making che lam - a traditional delicacy of the village.

Ngoc Anh explained that che lam is made from glutinous rice flour, roasted peanuts, fresh ginger, molasses, and malt syrup.

In the past, villagers made che lam only during Tet or after the harvest season in late autumn, when they had more free time. Today, it’s made year-round to serve tourists.

Ngoc Anh noted that each batch takes about 30 to 40 minutes to prepare. Sugar, malt syrup, and ginger juice are blended in precise proportions and slowly simmered in a cast iron pot to avoid burning. Once fragrant and bubbling, glutinous rice flour is added and stirred continuously.

This step is the most crucial, determining the quality of the final product. It requires consistent stirring with a large wooden ladle until the mixture thickens. Roasted peanuts are added, and the mixture is spread onto bamboo trays, flattened, and left to cool for 1 to 2 hours before cutting into bite-sized pieces.
Making delicious che lam requires skilled and experienced hands. Photo: Ngoc Anh

Ngoc Anh emphasized that while this may seem easy, it’s physically demanding.

“You need skill and strength. The ladle must be gripped firmly to stir deeply from the bottom, not just scrape the surface. As the flour thickens with the syrup and ginger, it gets heavier and much harder to stir,” she said.

Despite the effort, visitors greatly enjoy the activity. “After working together on the che lam, they savor the chewy sweets with a cup of green tea, and somehow the taste becomes even richer,” she added.

làng cổ đường lâm chè lam.jpg3.jpg
Fragrant and chewy, che lam is a beloved specialty of Duong Lam village. Photo: Ngoc Anh
Simple meals from Duong Lam village leave a lasting impression on tourists. Photo: Ngoc Anh

Ngoc Anh’s family also prepares traditional village meals for visitors to enjoy, including boiled mia chicken, roasted pork belly, braised grass carp in fermented sauce, stir-fried dried radish with chicken gizzards, and crab soup with pickled eggplant.

Located on the outskirts of Hanoi, Duong Lam is easily accessible and has become a popular destination not only for Vietnamese tourists but also for international travelers.

The village is home to many historical structures with intricate architecture, including Mia Pagoda, On Pagoda, Mong Phu village gate, Mong Phu communal house, and temples dedicated to Vietnamese kings Phung Hung and Ngo Quyen.

Duong Lam’s charm lies not only in its centuries-old buildings but also in its vibrant Northern Vietnamese culinary heritage.

Its sustainable rural tourism initiative, “Experience traditional Northern cuisine in Duong Lam Ancient Village,” was honored with the ASEAN Sustainable Tourism Award 2024 at the ASEAN Tourism Forum (ATF) 2024.

Linh Trang