Cơm lam

Cơm lam, or "bamboo-cooked rice" is a cherished traditional dish from Vietnam's Northwest Mountainous Region. The dish's origins can be traced back to the mountain communities, like the Tai people, who would prepare for their journeys by packing wet rice, or cơm, mixed with a bit of salt into bamboo tubes and cooking it. This method not only made the rice easy to carry but also infused it with the unique flavor of the bamboo.

Today, cơm lam is a popular offering at food stalls in the Central Highlands, often served alongside succulent chicken. This dish is a testament to the ingenuity and rich culinary heritage of the Vietnamese people, particularly those from the country's mountainous areas.