Com (plain boiled rice)

Vietnamese daily meals typically consist of 3 to 4 courses, with the essential side dish being “Cơm,” or rice.

This staple can be made from various types of rice, chosen based on personal preferences and family budgets. The most popular variety is “Cơm” made from “Tám thơm” rice, known for its unique fragrance and moderate stickiness. Traditionally, “Cơm” was prepared in clay pots over wood fires, but in 2025, many households conveniently use electric rice cookers. While these modern appliances are efficient, some food enthusiasts argue they cannot replicate the distinct flavor of traditional methods. Cooking a perfect pot of “Cơm” is easier than it seems.
Photo: vinmec.com

Even though the rice husk is rich in nutrients and vitamins, it can compromise the taste of “Cơm.” To prepare it properly, start by washing the rice thoroughly. Place the washed rice in a pot and add an appropriate amount of water. Cook for approximately 30-40 minutes. Remember to stir the rice with a large flat chopstick, known as “đũa cả,” when the pot begins to dry out, ensuring the rice cooks evenly.