The Origin of ‘Com Tam’
‘Com tam’, or broken rice, has a long history in Saigon and is considered a staple dish for the working class. The use of broken rice grains, which are cheaper and less fluffy, made it an affordable and filling meal for those with limited means.
In the past, this dish was primarily consumed by laborers, farmers, and students from humble backgrounds.
However, ‘com tam’ has now become a specialty and a well-known dish across Vietnam, especially in Saigon, where it has become a culinary symbol of the city.
Saigon-style ‘Com Tam’
Traditionally, ‘com tam’ in Saigon was served as a complete meal, presented in a full set with various side dishes. During this period, the city bustled with foreigners from all over the world.
To cater to both local and foreign tastes, the people of Saigon creatively adapted the dish’s presentation. They started serving ‘com tam’ and its accompaniments on a large plate, to be eaten with a spoon and a fork, resembling Western-style dishes.
This unique style of serving and eating ‘com tam’ has persisted to this day and has become one of its distinctive features.
The Components of a Traditional ‘Com Tam’ Dish
A traditional ‘com tam’ dish typically consists of five main elements: a portion of broken rice, grilled pork ribs, pork belly skin, egg meatloaf, and a dipping sauce.
Broken Rice
The rice used in ‘com tam’ is the broken part of the grain that fractures during the milling process. This distinctive feature sets it apart from regular rice dishes.
Traditionally, the best ‘com tam’ is cooked in a clay pot or iron pot over a wood fire. However, to save time, many people nowadays opt for steaming the rice.
Before cooking, the broken rice is soaked in water for a few hours to soften the grains, and then steamed until cooked.
The aroma of freshly cooked ‘com tam’ is unforgettable.
A hearty plate of ‘Com Tam’
Egg Meatloaf
The egg meatloaf is made from a mixture of eggs, meat, wood ear mushrooms, and various spices. It is usually steamed to perfection.
Once cooked, the meatloaf is cut into rectangular pieces or triangular wedges.
Pork Belly Skin
The pork belly skin is cleaned, parboiled, and then shredded. It is then mixed with spices and rice flour to enhance its flavor and aroma.
‘Com Tam’ with Grilled Pork Ribs and Belly Skin
Grilled Pork Ribs
Each restaurant has its own secret recipe for marinating and grilling the pork ribs, making this element one of the most unique aspects of Saigon-style ‘com tam’.
The ribs are carefully marinated in a sweet and sour mixture and grilled over fragrant charcoal. Many eateries grill the ribs right in front of the restaurant to entice customers.
Dipping Sauce
A crucial component of ‘com tam’ is the dipping sauce. It is made from a combination of fish sauce, lime, garlic, chili, and sugar, creating a perfectly balanced sweet and sour taste.
What sets ‘com tam’ apart is the way the sauce is poured over the dish, rather than the traditional method of dipping each bite into a separate bowl of sauce.
The delicious sweet and sour dipping sauce
When you indulge in a plate of Saigon-style ‘com tam’, you will savor the fragrance of the broken rice, the richness of the egg meatloaf, and the unique taste of grilled pork ribs and belly skin. Accompanied by crisp cucumber slices and fresh tomato wedges, all the flavors come together to create a memorable, hearty meal unlike any other rice dish.
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