Cốm

Cơm is a term in the Vietnamese language that refers to cooked rice. In a broader context, it can also refer to a meal, indicating the importance of rice in the Vietnamese cuisine. The rice used in cơm is typically long-grain white rice, which is cooked by boiling until it becomes soft and sticky. Cơm is a staple food in Vietnam and is served in almost every meal.

Preparation

The preparation of cơm begins with the selection of quality rice grains. The grains are then washed and soaked in water before being cooked. The traditional method of cooking cơm is in a pot over a fire, but modern methods often involve the use of a rice cooker. The rice is typically cooked with a ratio of one part rice to two parts water, although this can vary depending on the desired consistency.

Varieties

There are several varieties of cơm, each with its own unique preparation method and ingredients. Some of the most popular varieties include:

• Cơm tấm: Also known as "broken rice", this dish is made from fractured rice grains and is often served with grilled pork.
• Cơm cháy: This is a crispy rice dish that is often served as a snack or side dish.
• Cơm rang: This is a fried rice dish that is often made with leftover rice and a variety of other ingredients such as vegetables, meat, and eggs.

Cultural Significance

Cơm holds a significant place in Vietnamese culture. It is not only a staple food but also a symbol of prosperity and fertility. In traditional Vietnamese weddings, the bride and groom often offer cơm to their ancestors as a sign of respect and gratitude.

See Also

• Vietnamese cuisine
• Rice