Cơm tấm

Cơm tấm is a traditional Vietnamese dish made from broken rice. It is a staple food in the southern regions of Vietnam, particularly in Saigon (now Ho Chi Minh City). The dish is typically served with grilled pork (either ribs or shredded) and various accompaniments such as pickled vegetables, prawn paste cake (chả tôm), steamed egg (trứng hấp), and grilled prawns.

History

The origins of cơm tấm date back to the war periods in Vietnam when rice was scarce. Farmers would gather the broken rice grains, which were considered inferior and not suitable for export, to use for their meals. Over time, this humble dish has become a popular choice for breakfast, lunch, and dinner in Vietnam.

Preparation

The preparation of cơm tấm involves several steps. The broken rice is first soaked in water before being steamed. The pork, usually a shoulder cut, is marinated in a mixture of sugar, fish sauce, and various spices before being grilled. The accompaniments vary, but a typical plate of cơm tấm includes a slice of pickled cucumber, tomato, and pickled carrots and daikon radish (đồ chua), along with a small bowl of fish sauce dressing (nước mắm).

Variations

There are several variations of cơm tấm, depending on the accompaniments. Some popular variations include cơm tấm sườn nướng (with grilled pork chop), cơm tấm bì (with shredded pork skin), and cơm tấm trứng (with steamed egg). In addition, there are also regional variations. For example, in the Mekong Delta region, cơm tấm is often served with a side of hu tiếu (rice noodle soup).

Cultural Significance

Cơm tấm is not just a dish, but a part of Vietnamese culture. It represents the resourcefulness and resilience of the Vietnamese people during hard times. Today, it is a symbol of southern Vietnamese cuisine and is enjoyed by people from all walks of life.