Cơm lam

Cơm lam is a traditional Vietnamese dish that originated from the mountainous region of Northern Vietnam. It is a type of rice dish that is cooked in a bamboo tube, which gives it a unique flavor and aroma. The dish is often served with sesame salt or grilled pork.

History

The history of Cơm lam dates back to the time when Vietnamese mountain people had to go on long journeys. They discovered that cooking rice in a bamboo tube was not only convenient for travel, but also added a special flavor to the rice. This method of cooking became popular and has been passed down through generations.

Preparation

The preparation of Cơm lam involves soaking glutinous rice (sticky rice) in water before it is partially cooked. The partially cooked rice is then packed into a bamboo tube and the tube is sealed with banana leaves. The bamboo tube is placed vertically on a fire and turned regularly to ensure the rice is evenly cooked. The bamboo tube is then cracked open and the rice is removed, often with the help of a bamboo stick.

Serving

Cơm lam is typically served with other dishes such as grilled pork or chicken. It can also be served with sesame salt, which is made by roasting and grinding sesame seeds and mixing them with salt. In some regions, Cơm lam is served with a side of coconut milk or peanut sauce.

Cultural Significance

Cơm lam is not just a dish, but also a symbol of Vietnamese culture and tradition. It represents the ingenuity and resourcefulness of the Vietnamese people, especially those living in the mountainous regions. The dish is often served during festivals and special occasions.

See Also

• Vietnamese cuisine
• Bamboo Cookware
• Glutinous rice