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Com Tam
Ho Chi Minh City — Mother recipe · ar de en es fr it ja pt ru zh
A dish of broken rice served with various toppings and accompaniments, typical of Ho Chi Minh City.
📷 Vietcuongdao — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 4 cups of whole rice
- 200 grams of beef chunks
- 150 grams of chicken chunks
- 3 tablespoons of vegetable oil
- 1/2 red onion peeled and sliced
- 4 hard-boiled eggs, sliced
- 8 leaves of rocket
- 8 leaves of kale
Method
- Wash the rice and cook it in salted water for about 20 minutes until cooked. Once done, let the rice cool for several hours or overnight, then break it up with your hands.
- In a large pan, heat the oil and fry the beef and chicken chunks until golden brown. Add the red onion and cook for another 5 minutes.
- While preparing the broken rice, plate out the rocket and kale leaves as a base.
- Place a portion of broken rice on each plate and top with the meat mixture from the pan. Add slices of hard-boiled eggs over the rice to complete the dish.
- Serve immediately with chili sauce, sesame oil, and fish sauce of choice.
The story
Com Tam originated in Saigon (now Ho Chi Minh City) in the 1950s. Initially served to city workers as an affordable and filling lunch option, it has since become one of the beloved specialties of Vietnam.
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