Vietnamese Bamboo Rice (Cơm lam)

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 1 pound (450g) lean pork, thinly sliced 1 pound (450g) lean pork, thinly sliced
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Bamboo tubes, soaked in water for 2 hours Bamboo tubes, soaked in water for 2 hours

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the jasmine rice thoroughly and soak it in water for 30 minutes. Drain well.
2. 2.
   In a bowl, combine the pork slices, fish sauce, soy sauce, oyster sauce, minced garlic, sugar, and black pepper. Mix well and let it marinate for 30 minutes.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the marinated pork and cook until it is browned and cooked through. Remove from heat and set aside.
4. 4.
   In a large mixing bowl, combine the cooked pork, soaked bamboo shoots, and drained jasmine rice. Mix well to evenly distribute the ingredients.
5. 5.
   Stuff the mixture tightly into the soaked bamboo tubes, leaving some space at the top for expansion.
6. 6.
   Preheat the grill or oven to 180°C (350°F). Place the stuffed bamboo tubes on the grill or in the oven and cook for 30-40 minutes, or until the rice is fully cooked and has absorbed the flavors.
7. 7.
   Remove the bamboo tubes from the heat and let them cool for a few minutes. Carefully remove the rice from the tubes and serve hot.

Treat your ingredients with care...

• Bamboo shoots — Make sure to slice the bamboo shoots thinly for a pleasant texture in the dish.
• Jasmine rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy cooked rice.
• Pork — Choose lean cuts of pork to reduce the fat content in the dish.
• Marinating the pork — Allow the pork to marinate for at least 30 minutes to enhance its flavor and tenderness.
• Bamboo tubes — Soak the bamboo tubes in water for 2 hours before using to prevent them from burning during cooking.

Tips & Tricks

• If you don't have access to bamboo tubes, you can use banana leaves to wrap the rice mixture and steam it instead.
• For added flavor, you can include diced mushrooms or water chestnuts in the rice mixture.
• Serve Cơm lam with a side of pickled vegetables to complement the flavors.
• Leftover Cơm lam can be refrigerated and reheated the next day for a delicious and convenient meal.
• Experiment with different types of meat, such as chicken or beef, to create variations of this dish.

Serving advice

Serve Cơm lam hot as a main course. Garnish with fresh herbs, such as cilantro or Thai basil, for added freshness and aroma.

Presentation advice

Present the Cơm lam on a platter, showcasing the bamboo tubes alongside the rice mixture. This will highlight the unique cooking method and add visual appeal to the dish.