Authentic Vietnamese Cơm Lam Recipe: Bamboo Cooked Rice Delight

Ingredients

2 cups of sticky rice
1 can of coconut milk (14 ounces)
1 teaspoon of salt
1 cup of sugar
4 cups of water
1/2 cup of cooked and peeled mung beans
8 pieces of bamboo tubes (approximately 20 centimeters each)
8 banana leaves
String for tying

Steps and instructions

Soak the sticky rice and mung beans in separate bowls of water overnight.
Drain the sticky rice and mung beans. Mix them together in a large bowl.
Add the coconut milk, salt, and sugar to the sticky rice and mung bean mixture. Stir until everything is well combined.
Cut the banana leaves into large squares (big enough to line the bamboo tubes).
Line each bamboo tube with a banana leaf. Fill the tube with the rice and mung bean mixture, leaving about an inch of space at the top.
Close the top of the tube with another piece of banana leaf and secure it with a string.
Stand the bamboo tubes upright in a large pot. Fill the pot with water until the tubes are almost completely submerged.
Boil the bamboo tubes over medium heat for about 2 hours, or until the rice is fully cooked. Add more water to the pot if necessary during cooking.
Let the bamboo tubes cool down for a few minutes before opening. To serve, remove the banana leaf and push the rice out of the tube.

Tools for making

Large pot - for boiling the bamboo tubes
Bamboo tubes - used to cook the Com Lam
Banana leaves - for lining the bamboo tubes and wrapping the rice
String - for securing the banana leaves and closing the bamboo tubes
Bowls - for soaking the sticky rice and mung beans
Knife - for cutting the banana leaves

Recipe variations

Replace sticky rice with jasmine rice for a different texture.
Add diced chicken, pork, or shrimp for a meaty variation.
Include diced vegetables such as carrots, peas, and bell peppers for added color and flavor.
Try using black or purple sticky rice for a visually striking dish.
Replace coconut milk with pandan juice for a unique flavor twist.
Add chopped herbs like cilantro or Thai basil for a fresh herbal note.
For a sweeter version, mix in diced tropical fruits such as mango or pineapple.
Experiment with different seasonings like soy sauce, fish sauce, or chili paste to customize the flavor profile.
Try wrapping the rice mixture in lotus leaves instead of banana leaves for a different aroma.
Create a vegan version by omitting the mung beans and using plant-based milk instead of coconut milk.

Recipe overview

Cơm Lam is a traditional Vietnamese dish that originated from the mountainous region of the country. This unique dish features sticky rice cooked with coconut milk and mung beans inside a bamboo tube. The result is a fragrant and flavorful rice dish with a distinctive taste from the bamboo tube. This recipe provides a step-by-step guide to making Cơm Lam at home. Expect a bit of preparation work for soaking the rice and mung beans, and the cooking process requires around 2 hours. But the result is well worth the time - a delightful, authentically Vietnamese dish that's perfect for a special occasion or a unique weekend treat.

Common questions

Can I use regular rice instead of sticky rice? No, sticky rice is essential for the texture and taste of Cơm Lam. Regular rice will not yield the same results.
Can I use fresh bamboo instead of bamboo tubes? It is best to use bamboo tubes as they provide the traditional shape and help cook the rice evenly. Fresh bamboo may not hold the mixture properly and can affect the cooking process.
Is it necessary to soak the sticky rice and mung beans overnight? Yes, soaking the sticky rice and mung beans overnight ensures they become soft and fully cooked during the steaming process.
Can I substitute coconut milk with another type of milk? Coconut milk adds a distinct flavor to Cơm Lam, but if necessary, you can use other plant-based milks. However, the taste and texture may be slightly different.
How do I know when the rice is fully cooked? The rice is fully cooked when it becomes soft and sticky. You can check by pressing a grain of rice between your fingers - it should easily mash together.
Can I reheat the Cơm Lam? Yes, you can reheat Cơm Lam by steaming it again for a short period. Avoid microwaving as it can affect the texture.

Serving dishes and utensils

Large pot - for boiling the bamboo tubes
String - for tying the bamboo tubes
Knife - for cutting the banana leaves and opening the bamboo tubes
Bowl - for soaking the sticky rice and mung beans
Spoon - for stirring the rice and mung bean mixture

Origin stories

Cơm Lam is a traditional dish that comes from the mountainous region of Northern Vietnam, where the ethnic minority groups live. The dish was originally made by people who lived in the mountains and forests; they would pack the rice in bamboo tubes and carry it on their long journeys through the dense forests. The bamboo not only served as a cooking vessel, but also imparted a unique aroma to the rice that you couldn't get from any other cooking method. Over time, Cơm Lam has become a beloved delicacy throughout Vietnam, enjoyed for both its unique taste and the ingenious method of its preparation. It serves as a testament to the rich culinary tradition and creativity of Vietnam's ethnic groups.

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.