Cơm Lam (Vietnamese Bamboo Sticky Rice)
Món truyền thống · Vietnamese
A traditional Vietnamese delicacy where glutinous rice is mixed with coconut milk and salt, then slow-cooked inside bamboo tubes over an open fire. The result is fragrant, slightly sweet, and savory sticky rice with a unique smoky aroma and a tender texture.
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Nguyên liệu
- Glutinous rice500g
- Coconut milk400ml
- Salt1 tsp
- Wateras needed
- Fresh bamboo tubes4 large
Các bước
- 1
Wash the glutinous rice thoroughly until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- 2
Drain the soaked rice and mix it with coconut milk and salt. Stir well to ensure the salt is dissolved.
- 3
Prepare the bamboo tubes: clean them thoroughly and ensure they are sealed at one end. If not, seal the end with banana leaves or foil.
- 4
Fill the bamboo tubes with the seasoned rice, about two-thirds full, to allow for expansion. Add a little water if the mixture seems too dry.
- 5
Seal the open end of the bamboo tubes with banana leaves or foil.
- 6
Cook the bamboo tubes over an open fire or grill. Rotate them regularly to ensure even cooking. This process can take 1 to 1.5 hours, depending on the heat.
- 7
Once cooked, let the bamboo tubes cool slightly. Carefully unwrap or cut open the bamboo to serve the sticky rice.
