Top five specialty rice dishes in Vietnam15:50 Com tam Sai Gon (Sai Gon-style steamed broken rice), Com ga Hoi An (Hoi An Chicken Rice) and Com hen Hue (Baby basket clams rice) are all wonderful rice dishes that diners should not miss.
 Hue clam rice Com tam Sai Gon If Hanoi is famous for its pho (noodle soup served with beef or chicken), or bun dau mam tom (tofu, shrimp sauce, and noodles), HCM City people is known for its broken rice, a popular delicacy. It is not difficult to find a restaurant serving broken rice, from popular to luxury ones in the city. But gourmets prefer a sidewalk shop for the right taste of this dish. There are many com tam Sai Gon variations, but the most delicious and favorite is com tam suon bi cha (broken rice with grilled pork ribs, shredded pork skin), topped with grilled ribs and Vietnamese-style steamed omelette with meatloaf, with slices of sweet and sour tomato, cucumber, papaya, carrot, or cabbage.
At some restaurants, omelettes, steamed egg rolls and fried chicken are added to the dish. The broken rice is eaten with sweet and sour fish sauce and fried fragrant onion. Com tam Long Xuyen Com tam Long Xuyen, or Long Xuyen-style broken rice in An Giang province, is a version of com tam, which is not less delicious than Com tam Sai Gon. The broken rice there is cooked from the rice half the size of a normal rice grain. All the ingredients on rice plates such as grilled ribs, pork skin and braised eggs are cut into small pieces. If you have the opportunity to travel to An Giang and visit Long Xuyen, you should try this attractive specialty. Com ga Hoi An Com ga is a common dish, but it is a signature dish that all travelers to Hoi An want to enjoy. Hoi An is an ancient town located in the lower reach of Thu Bon River in Quang Nam province, about 30 kilometers south of Da Nang City. In order to make delicious Com ga Hoi An, it is necessary to choose the right materials first. Chefs will choose young chickens that are raised naturally, because the meat is not greasy but naturally sweet and chewy. After chicken is boiled, it is shredded and mixed with salt, laksa leaves, onion, lemon and chili to create a harmonious spicy, sour, salty and sweet taste. The rice used to prepare the dish is sticky rice. It is cooked with chicken broth, turmeric and pandan leaves. The rice grains have a yellow color and typical faint fragrance, attractive to diners from first sight. Hue clam rice Referring to Hue cuisine, many people immediately think of clam rice, a must-try specialty for travelers to the ancient capital city. The main ingredients to make this Vietnamese rice specialty are rice and clams. To make clam rice dish with the right taste of Hue, one needs to use the clams caught at Con Hen (Mussel Islet) and cooled white rice. Mix that rice with spiced stir-fried mussels, fried onions, star fruit, pork scratchings, roasted peanuts, fried pork skin, herbs, and chili. Com hen is eaten with clam boiled broth with Hue shrimp paste. One can use noodles instead of rice for this dish. Com chay Ninh Binh Ninh Binh burned rice is a tasty dish of Ninh Binh land. While burned rice in other localities is eaten with salted shredded meat, com chay Ninh Binh is used with a sophisticated prepared sauce. This sauce has goat meat, beef, or stir-fried kidney with onions, carrots and some other spices to create a spicy taste for the burnt rice. When eating, you can dip the rice into the sauce or sprinkle the sauce on the rice. VNN/Kim Chi |
so great, I have tried them, thanks for sharing
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