Dish

Cơm nắm

Cơm nắm is made by mixing sticky rice with a variety of fillings, such as pork, chicken, or mushrooms, and shaping it into a ball. It is then wrapped in a banana leaf and steamed until cooked. This dish is high in carbohydrates and protein.

Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Street Food

Origins and history

Cơm nắm is believed to have originated in the northern region of Vietnam. It was traditionally eaten by farmers who needed a portable and filling meal while working in the fields. Today, it is a popular street food throughout Vietnam.

Dietary considerations

Gluten-free if made with gluten-free fillings. Can be made vegetarian or vegan by using vegetable fillings and omitting any animal products.

Variations

Variations of cơm nắm may include different types of fillings, such as shrimp or beef, or different types of rice, such as black or red rice.

Presentation and garnishing

To prevent the rice from sticking to the banana leaf, brush the leaf with oil before adding the rice mixture. Use a steamer basket to cook the cơm nắm evenly. Garnish with cilantro and sliced chili peppers for added flavor.

Tips & Tricks

When shaping the rice mixture, wet your hands with water to prevent the rice from sticking to your hands. If you don't have banana leaves, you can use parchment paper or aluminum foil as a substitute.