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Posted by theeatland
Cơm Tấm (Vietnamese Broken Rice) is a traditional Vietnamese dish made from broken rice grains served with a variety of toppings. It is especially popular in southern Vietnam, particularly Ho Chi Minh City (Saigon).
Key Components:
- Broken Rice (Cơm Tấm):
- Broken grains of rice that have a softer and slightly chewy texture compared to whole grains.
- Grilled Pork (Sườn Nướng):
- Marinated pork chops grilled to perfection, often glazed with a sweet and savory sauce.
- Egg Meatloaf (Chả Trứng Hấp):
- A steamed egg and pork loaf with a light texture.
- Shredded Pork Skin (Bì):
- Thinly shredded pork skin and pork mixed with roasted rice powder.
- Fried Egg (Trứng Ốp La):
- Often added for extra richness.
- Pickled Vegetables:
- Pickled carrots and daikon radish for acidity and crunch.
- Dipping Sauce (Nước Chấm):
- A fish sauce-based sauce with garlic, chili, lime, and sugar for flavor balance.
Flavor Profile:
- Savory, smoky, slightly sweet, and tangy, combining grilled, fried, and pickled elements for a harmonious taste.
How It’s Served:
- Typically presented as a rice plate with all toppings arranged neatly and served alongside nước chấm for drizzling or dipping.
Variations:
- Cơm Tấm Gà Nướng: With grilled chicken instead of pork.
- Cơm Tấm Chay: A vegetarian version with tofu or mushrooms.
- Combo Plates: Some include multiple proteins like pork, shrimp, or beef.
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