In Vietnam, puffed rice is made by heating unhusked rice, which is poured into a wok over a fire and mixed with hot river sand already in there.

After a short the while, the rice kernels start to swell and pop, shedding their husk, swelling in size and turning mostly white in the process.

After they have all popped, the entire content of the wok is scooped out and sieved over the wok, in order to return the sand for further usage.

Then, the remainder is conveyed to another sieve with a larger grid, in order to sift out the empty rice husks, that are retrieved to fuel the fire.