VIETNAMESE BROKEN RICE (COM TAM)

As one of the world’s leading rice exporters, it is no exaggeration to say that Vietnam’s rice-based dishes have become the essence of its culinary identity. For anyone setting foot in Ho Chi Minh City, “Saigon Broken Rice” is an experience that simply cannot be missed.

The main ingredient is broken rice, or gao tam, from which the dish takes its name. While it may seem like a simple rice dish, diners have the freedom to choose from a wide variety of accompaniments to customize their meal. You can select a single topping or combine them all in one serving. The beauty of this dish lies in its perfect harmony; regardless of your choice, a plate of Com Tam always delivers a balanced and consistent flavor profile.

Diners can choose from an array of options: suon (pork chops)—thinly sliced, marinated, and grilled to perfection, sometimes glazed with honey to stimulate the palate; cha (steamed egg meatloaf)—a blend of eggs, minced pork, wood ear mushrooms, and glass noodles; sunny-side-up eggs; or bi (shredded pork skin)—a mixture of pork and thinly sliced skin tossed with toasted rice powder. Furthermore, the “soul” of the dish is the fish sauce, expertly balanced with lime, sugar, scallion oil, and crunchy pickles.

The city’s residents enjoy Com Tam at any time of day, from early morning until late at night. Visitors will have no trouble finding a late-night broken rice stall tucked away on any street corner.