Vietnamese Broken Rice (Cơm Tấm) 🇻🇳
Concluding this 3-part series, here is a classic dish I grew up eating since I was a kid 😌 This Vietnamese broken rice (cơm tấm) recipe is one that y’all needa add to your “must-try” lists! I didn’t use pork in this recipe so that those who don’t eat red meat (like myself) can enjoy as well 🫶🏼
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RECIPE 📝 ↴︎︎
What You’ll Need:
- 2 c uncooked brown rice
- 2 1/2 c water
- 1-2 stalks scallions, chopped
- 2 tbsps canola oil
Additions:
- Lettuce leaves, halved
- Cherry tomatoes, halved (or reg tomatoes, sliced)
- Cucumbers, sliced
- Viet dipping sauce (nước chấm)*
- Viet pickled carrots & daikon (đồ chua)*
- Viet “meatloaf” (chả trứng hấp chay)*
- Optional: Viet meat substitute
*See my past posts for the recipes!
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What To Do:
1. Prepare the rice: In a blender, roughly grind up the uncooked brown rice until the grains look “broken.” Then, cook the rice w/ water in a rice cooker. If you don’t have a rice cooker, you can cook it on the stovetop instead— cook until rice is soft & fluffy.
2. Prepare the scallion oil in the meantime: On a stovetop, heat up a small pan & add oil. Once the oil heats up, add & sauté the scallions for ~5 mins (until fragrant). Remove pan from heat & set aside.
3. Using a rice bowl, add in cooked rice— this is to shape the rice into a half-dome. Next, flip the rice bowl upside-down onto the center of a serving plate & gently lift up the bowl so you have a little rice “mountain.” Then, plate the remaining additions & pour out as much nước chấm as desired in a sauce dish. Enjoy~
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#comtam #vietnamesebrokenrice #vietnamesefood #vietnameserecipe #xsnowbites
I've always loved Cơm Tấm, it's such a comforting dish that brings back so many memories for me. While the recipe shared above gives you a fantastic head start, I wanted to dive a little deeper into what makes this Vietnamese broken rice plate truly special and how you can make your homemade version even more amazing! First off, let's talk about the 'broken' in broken rice. Originally, cơm tấm came from rice grains that were fractured during the milling process. These 'broken' grains cooked up differently, creating a unique, slightly chewy yet tender texture that many people adore. It was often considered a humble, affordable meal, but it has since become a beloved staple, especially as a breakfast or lunch option across Vietnam. My recipe uses brown rice, which gives it a wonderful nutty flavor and an extra health boost, making it a modern twist on a classic. Achieving that perfect broken rice texture, even with brown rice, means not over-grinding it in the blender – you want distinct small pieces, not flour! A traditional Cơm Tấm plate is a symphony of flavors and textures, often featuring a succulent grilled pork chop (sườn nướng), thinly sliced bì (shredded pork skin), and a savory chả trứng hấp (steamed egg meatloaf). Since my recipe focuses on a delicious no-pork option, I often use fantastic meat substitute patties to get that satisfying bite, alongside the vegetarian steamed egg meatloaf mentioned in the original recipe. These additions are key to replicating the robust flavors without missing the meat. The OCR even caught my delicious meat substitute patties and the visually appealing steamed egg meatloaf on the plate! The accompanying elements are just as crucial. The nước chấm, or Vietnamese dipping sauce, is the soul of Cơm Tấm. It’s a delicate balance of sweet, sour, salty, and a hint of spice, usually made with fish sauce, sugar, lime juice, water, and chilies. Don't skimp on this! It ties all the components together. Then there’s the đồ chua – the pickled carrots and daikon. These bright, tangy, crunchy pickles cut through the richness of the other components, adding a refreshing contrast that you just can't do without. I love how the OCR picked up on the visual of these vibrant pickled carrots. Plating Cơm Tấm is an art in itself! The little rice mountain in the center isn't just for show; it's a traditional presentation that makes the dish feel more substantial and inviting. Arranging the fresh lettuce, sliced cucumbers, and cherry tomatoes (or other fresh veggies you love) around the rice adds color and freshness. Don't forget that drizzle of scallion oil over your rice for an extra layer of aromatic flavor – it's a game-changer! To elevate your homemade Cơm Tấm even further, always use the freshest ingredients you can find. Taste and adjust your nước chấm until it’s perfectly balanced to your liking. And if you’re looking to explore, try different types of meat substitute patties or experiment with adding a fried egg on top (ốp la) for another classic touch. Making Cơm Tấm at home is a journey, and every plate is a step towards perfecting your own beloved version. Enjoy the process and savor every delicious bite!