Com Tam (broken rice)

This dish remains an essential part of life in Ho Chi Minh City, similar to how Phở (Vietnamese noodle soup) is cherished in Hanoi. Locals enjoy it any time of day—morning, afternoon, or evening. The main ingredient is fractured rice, a low-cost variety of rice in Vietnam, favored by chefs for its unique texture and flavor.  “Cơm tấm” is typically served with fragrant grilled pork, thinly shredded pork skin (known as “bì”), and a variety of green and pickled vegetables, accompanied by an omelet, prawn paste cakes, and grilled prawns.
Photo: vnexpress.vn

Sometimes, soy sauce or sesame oil is added during the grilling process to infuse a delightful aroma and rich color. Additionally, a small bowl of dipping sauce and a bowl of broth are typically provided to complement the dish. Day after day, the tantalizing scents of “cơm tấm” and grilled pork waft through every corner and alley, enticing curious passersby and igniting their appetites. Just tasting it can evoke nostalgia and leave a longing for more.