Rượu cần

[1] It is made of fermented glutinous rice (nếp) mixed with several kinds of herbs (including leaves and roots) from the local forests.

This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month.

Rượu cần is generally consumed by placing long, slender cane tubes in the jar, through which the wine is drunk.

In Montagnard culture, Rượu cần is typically drunk for special occasions such as festivals, weddings, or harvest feasts.

K'ho people in Lâm Đồng has an elaborated rượu cần ritual.