Authentic Cơm Lam Huế: A Traditional Vietnamese Bamboo Rice Recipe

Ingredients

2 cups of sticky rice
1 can of coconut milk (400 ml)
1 teaspoon of salt
1 tablespoon of sugar
1 cup of cooked shrimp (peeled and deveined)
1 cup of cooked pork (cut into small pieces)
1/2 cup of chopped green onions
1/2 cup of chopped cilantro
4 bamboo tubes (for cooking)
1 tablespoon of cooking oil
1 teaspoon of fish sauce
1 cup of water

Steps and instructions

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
Drain the rice and put it in a large bowl. Add the coconut milk, salt, and sugar. Mix well until all the rice is coated with the coconut milk mixture. Set aside for 30 minutes to let the rice absorb the flavors.
While the rice is soaking, heat the cooking oil in a pan over medium heat. Add the cooked shrimp and pork to the pan and stir-fry for a few minutes until they are well-cooked.
Add the chopped green onions and cilantro to the pan and stir-fry for another minute. Add the fish sauce and mix well. Remove the pan from the heat and set aside.
Fill each bamboo tube with the rice mixture until it is about two-thirds full. Press the rice down firmly with a spoon. Add a layer of the shrimp and pork mixture on top of the rice.
Cover the top of the bamboo tube with a piece of banana leaf or aluminum foil. Tie the top with a piece of string to secure it.
Place the bamboo tubes upright in a pot of boiling water. The water level should be about half the height of the bamboo tubes. Cover the pot and let it simmer for about 2 hours.
After 2 hours, remove the bamboo tubes from the pot and let them cool for a few minutes. To serve, remove the string and peel back the banana leaf or foil. The rice should come out easily when the bamboo tube is tapped on the table.

Tools for making

Large bowl - Needed to mix and soak the sticky rice.
Pan - Used to stir-fry the shrimp and pork mixture.
Spoons - Used to press down the rice in the bamboo tubes and mix ingredients.
Banana leaf or aluminum foil - Used to cover the top of the bamboo tubes during cooking.
String - Used to tie the tops of the bamboo tubes to secure them during cooking.
Pot - Used to boil the water and cook the bamboo tubes.
Knife - Needed to peel and devein the shrimp, and to chop the green onions and cilantro.
Cutting board - Used as a surface for chopping ingredients.

Recipe variations

Vegetarian Option: Replace the shrimp and pork with tofu or soy-based meat substitutes.
Chicken Version: Use cooked chicken instead of shrimp and pork.
Spicy Twist: Add chopped chili peppers or chili paste to the shrimp and pork mixture for some heat.
Fish Lover's Delight: Substitute the shrimp and pork with cooked fish fillets or seafood.
Herb Infused: Add chopped lemongrass or Thai basil to the rice mixture for a fragrant twist.
Extra Crunch: Toast some crushed peanuts and sprinkle them on top of the rice before steaming.
Gluten-Free Option: Replace the sticky rice with gluten-free sticky rice or another gluten-free grain like quinoa.
Vegan Variation: Use coconut cream instead of coconut milk and omit the fish sauce to make it vegan-friendly.
Custom Fillings: Experiment with different fillings such as mushrooms, vegetables, or even cheese for a unique flavor.
Flavorful Marinade: Marinate the shrimp and pork in a mixture of soy sauce, garlic, and ginger before stir-frying for added depth of flavor.

Recipe overview

Welcome to our recipe page for Cơm Lam Huế, a traditional Vietnamese dish that is as fun to make as it is delicious to eat. This delicacy, originating from the city of Huế in Central Vietnam, is a savory sticky rice dish cooked inside bamboo tubes. The rice is flavored with coconut milk and topped with a mixture of shrimp and pork, adding a delightful burst of flavors with each bite. Our detailed recipe will guide you through the process of preparing, filling, and cooking in bamboo tubes. It's a wonderful way to incorporate a bit of traditional cooking methods into your kitchen. The dish not only tastes amazing, but also looks impressive when served directly in the bamboo tubes. The cooking process in bamboo gives the rice a unique, aromatic flavor, making Cơm Lam Huế a truly special experience. Let's get started!

Common questions

Can I use regular rice instead of sticky rice? No, sticky rice is essential for this recipe as it gives the dish its unique texture and flavor.
Can I substitute the coconut milk with another ingredient? It is not recommended to substitute coconut milk as it adds a rich and creamy taste. However, if you have allergies or dietary restrictions, you can use a non-dairy milk alternative, but the taste and texture may differ.
Can I use fresh bamboo tubes instead of canned ones? Yes, fresh bamboo tubes can be used. Make sure to clean them thoroughly and soak them in water before using to prevent burning during cooking.
Can I add vegetables to this recipe? Absolutely! You can add vegetables such as sliced carrots, peas, or mushrooms to the shrimp and pork mixture for added flavor and nutrition.
How do I know if the rice is cooked properly? The rice should be soft and fully cooked. You can check the doneness by pressing a small portion of the rice between your fingers - it should stick together and feel tender.
Can I reheat the leftovers? Yes, you can reheat the leftovers by steaming the bamboo tubes again or by microwaving them for a few minutes. Make sure to remove the string and banana leaf or foil before reheating.

Serving dishes and utensils

Bamboo tubes - These are used for cooking the sticky rice and giving it a unique flavor and aroma.
Pot with cover - You'll need a pot to boil water and cook the bamboo tubes.
Large bowl - A large bowl is necessary for soaking and mixing the sticky rice with the coconut milk mixture.
Pan - This is used to stir-fry the shrimp, pork, green onions, and cilantro.
Spoon - A spoon is needed for pressing the rice down firmly in the bamboo tubes and for stirring the ingredients in the pan.
String - String is used to secure the top of the bamboo tubes after filling them with rice and ingredients.
Banana leaf or aluminum foil - Either of these can be used to cover the top of the bamboo tubes before cooking.
Knife - A knife is required for cutting the cooked pork into small pieces.

Origin stories

Cơm Lam Huế hails from the majestic city of Huế, the former imperial capital of Vietnam, known for its rich culture and culinary tradition. The ingenious food preparation method was initially the resourceful solution of Vietnamese ethnic minorities dwelling in the mountains. During their long journeys into the forest, they needed a practical and portable food option. Hence, Cơm Lam - rice cooked in bamboo tubes - was born. The bamboo tubes not only make for a convenient cookware and plate but also infuse the rice with a subtle, fresh, and distinct bamboo aroma. Coupled with the addition of coconut milk and served with a side of sesame salt or grilled pork, Cơm Lam Huế brings a harmonious blend of flavors, a true testament to the culinary prowess of Huế.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.