Cơm Tấm: A Comprehensive Overview

Fact: Cơm tấm has been acknowledged by the Asia Record Organisation (ARO) as one of the top ten Vietnamese culinary contributions of significant value to the global community.

#6 in Vietnam

Cơm Tấm: Basic Information

Pronunciation

/kʌm təm/

Alternative Name(s)

Cơm sườn

Dish Type

Rice dishes

Course

Main Course

Mealtime

Anytime

Cơm Tấm: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Southern Vietnam

Associated Region

Unspecified

Popular Cơm Tấm Variations

Cơm Tấm Sườn

Cơm Tấm Sườn Bì Chả Trứng

Cơm Tấm Sườn Que

Cơm Tấm Chả Cua

Cơm Tấm Gà Nướng

Cơm Tấm Long Xuyên

Cơm Tấm Chay

Cơm Tấm: Ingredients and Preparation

Main Ingredients

Broken rice, pork, fish sauce, sugar, pickled carrots, and scallion oil

Main Cooking Method

Boiling, and grilling

Preparation Process

Cooking broken rice, grilling meat, preparing fish sauce, pickling carrots.

Cơm Tấm: A Deep Dive

Cultural Significance

A staple in Southern Vietnam, especially Saigon; reflects adaptation and innovation in Vietnamese cuisine.

Taste

Savory

Texture

Soft, chewy rice with varied textures from accompaniments like grilled meat and pickled vegetables.

Aroma

Fragrant from grilled meats and fish sauce.

Color

White rice with varied colors from grilled meats, pickled vegetables, and sauces.

Serving Style

Typically served on plates with a fork and spoon, adapted from traditional bowls and chopsticks.

Serving Temperature

Hot

Accompaniment

Cucumber Slices
Tomatoes
Soup Broth

Occasions

Daily meals, casual dining

Seasons

Year-round

Special Diets

Gluten-free

Calories

527 calories, according to data of MyFitnessPal for 1 plate of cơm tấm sườn.

Popularity

Vietnam

Popular Similar Dishes

Bibimbap
Donburi
Arroz con Pollo

Popular Dining Area

Street food vendors, local eateries

Cơm tấm is a Vietnamese dish originating from the southern part of the country, particularly notable in Saigon. The dish is centered around “tấm,” which refers to broken or fractured rice grains, while the term “cơm” signifies cooked rice in Vietnamese.

Traditionally, cơm tấm was the food of rice farmers who utilized the broken grains that were not fit for sale during difficult seasons.

Over time, as the urban population grew, the dish became popular across various social classes. It is now a common meal that can be enjoyed at any time of the day, including breakfast, lunch, or dinner.

The dish is typically accompanied by a variety of toppings, such as grilled pork (sườn), shredded pork skin (bì), and a steamed egg patty (chả). It’s often garnished with pickled vegetables and scallion oil.

A key component that brings the dish together is a drizzle of nước mắm tỏi ớt, a Vietnamese dipping sauce that is sweet, sour, and savory.
Let me guide you through the characteristics, history, evolution, key ingredients, different versions, side dishes, best places to sample, advantages and disadvantages, frequently asked questions, and dishes akin to this one.

Key Points

Cơm tấm is a traditional Vietnamese dish originating from Southern Vietnam, particularly notable in Saigon.
Cơm tấm is centered around “tấm,” which refers to broken or fractured rice grains, steamed and served as the base of the meal.
Cơm tấm is typically accompanied by grilled pork (sườn), shredded pork skin (bì), and a steamed egg patty (chả), with garnishes like pickled vegetables.
Cơm tấm is unified by a drizzle of nước mắm tỏi ớt or Vietnamese dipping sauce.

Cơm Tấm Images

When Was Cơm Tấm Invented?

Com Tam, also known as Vietnamese broken rice, originated as a dish among the rice farmers in the Mekong Delta of Vietnam. It was a creation born out of necessity; during difficult rice seasons, farmers often found themselves with an insufficient amount of unbroken rice to sell.

To make use of the broken rice grains, which were a byproduct of the rice milling process and considered less desirable, they cooked them for personal consumption. This practice allowed them to utilize what was readily available in their homes and provided them with sustenance that could last for extended periods.

How Cơm Tấm Developed?

The dish evolved and gained popularity, particularly in Southern Vietnam and Saigon (now Ho Chi Minh City), during the urbanization of Vietnam in the first half of the 20th century.

As the city became a bustling hub, attracting people from various countries, the dish was adapted to cater to a wider range of tastes, which included the addition of ingredients like grilled pork and egg. The way it was served also changed, with plates and forks replacing the traditional bowls and chopsticks.

Today, Com Tam is a beloved dish in Vietnam, especially in Saigon, and it’s considered a cultural staple, reflecting the city’s culinary heritage. Thus, the journey of Cơm Tấm showcases broken rice as the fundamental element that has remained a constant in this cherished dish.

What Are The Main Components of Cơm Tấm?

Essential components for Cơm Tấm include the following:

Broken Rice

Often used as an economical food option in various regions, particularly West Africa and Southeast Asia.

Pork Chops

Pork chops seasoned and cooked on a grill.

Shredded Pork Skin

A combination of shredded pork and pork skin, flavored with roasted rice powder.

Egg Meatloaf

A traditional Vietnamese steamed egg dish with meat, which can also be replaced by an omelet or fried egg in modern versions.

Scallion Oil

Scallion sautéed in hot oil until tender, used as a topping.

Nước Mắm Tỏi Ớt (Vietnamese Dipping Sauce)

A condiment made with fish sauce, often customized with a balance of sweetness, sourness, saltiness, and spiciness to enhance the flavor of the dish.

Pickled Vegetables

Typically includes carrots and daikon radish, adding a tangy and sweet crunch to the meal.

Understanding these fundamental elements not only highlights the traditional essence of Cơm Tấm but also sets the stage for exploring its myriad variations.