Cơm tấm

Cơm Tấm, or Com Tam, is a cherished Vietnamese dish with origins in the humble beginnings of the Mekong Delta. The name "Tấm" refers to the broken rice grains, while "cơm" means cooked rice. This dish started out as a staple for impoverished rice farmers who maximized their resources by using broken rice grains, which were more affordable and readily available.

Over time, Com Tam’s delicious and hearty nature has captivated people from all walks of life, spreading its popularity across Southern Vietnam, especially in Saigon. Today, it’s not just a local favorite but also a hit among international visitors.

A typical Com Tam meal features broken rice served with a variety of delectable accompaniments. It is often paired with grilled pork ribs (Sườn nướng), thinly sliced pork and pork skin seasoned with roasted rice powder (Bì), and a Vietnamese-style steamed omelet with meatloaf (Chả trứng). The dish is garnished with scallions and oil, and served with fresh vegetables such as cucumber and tomato, along with pickled veggies. To top it off, a mixed fish sauce (Nước mắm pha) is drizzled over the dish, adding a burst of flavor.

When it comes to enjoying Com Tam, all you need are a fork and spoon. You can pour the fish sauce over the rice and mix everything together to your liking.

Com Tam is more than just a meal; it’s a part of Vietnamese culture and has even been recognized by the Asia Record Organisation (ARO) for its culinary significance. The story of Com Tam is a testament to the resilience and creativity of Vietnamese cuisine, demonstrating how simple ingredients can be transformed into something truly special.