Vietnamese cuisine is truly amazing and diverse; you can go to any corner of the country and would find something wonderful, and it can be something as simple as a bowl of rice noodles made by a vendor on the side of the street. That’s what makes Vietnamese cuisine so great, I think—our ability to transform something so simple and elevate it to the next level. Every region has something to bring to the table (literally): Hanoi has its Pho and Bun Cha, Hue has the famous Bun Bo, and Saigon has Com Tam. Com Tam, or Vietnamese Broken Rice, never fails to satisfy even the most refined tastes despite its humble beginnings. It has even made it at #3 on Taste Atlas’ Top 100 Most Tasty Rice Dishes in Asia in 2023. So, what is Com Tam? What is it about the dish that makes it so special?

Why Broken Rice Is Called “Broken”—A Bit of History

Com Tam, or Vietnamese Broken Rice, was considered a staple food for the poor. This is because broken rice grains expand less and are cheaper, making them an economical choice for daily meals. In the past, only workers, poor farmers, or students with no money would eat Com Tam. But nowadays, Com Tam has become a delicacy and a signature dish of Saigon.

Com Tam used to be a daily meal for the people of Saigon, served on a tray with bowls and chopsticks, including different main and side dishes. Back then, the city was bustling with foreigners from many countries around the world. As a result, Saigon residents adapted the presentation of this dish to make it more visually appealing, catering to both locals and foreigners. From then on, Com Tam and its side dishes have been served on a large plate, and people would use spoons and forks, similar to Western dishes.

What are the Components of Com Tam?

Com Tam can be prepared in multiple ways, but a traditional plate typically includes the following ingredients:

Broken Rice (Gạo Tấm)—The main ingredient of the dish, broken rice consists of fragments of rice grains that break during drying, transportation, or milling. In the past, this type of rice was considered inferior, often used for feeding chickens or for people in times of hardship.

Fish Sauce (Nước Mắm)—The fish sauce for Com Tam is usually made with diluted fish sauce and sugar. Depending on the preparation method and the diner's preference, the fish sauce can be more or less sweet (or salty) or tangy.

Scallion Oil (Mỡ Hành)—A liquid mixture made from scallions and oil or fat, sometimes mixed with crispy pork fat.

The savory dishes that typically accompany Com Tam include:

Grilled Pork Chops (Sườn)—Mainly marinated pork chops with a sweet and sour flavor, grilled to perfection.

Egg Meatloaf (Chả Trứng)—Made from eggs, minced meat, wood ear mushrooms, and vermicelli, steamed into a round or rectangular cake, then sliced into small pieces when served.

Fried Egg (Trứng)—Usually a sunny-side-up egg.

Shredded Pork Skin (Bì)—A mixture of thinly sliced pork and pork skin, tossed with roasted rice powder and seasoning.

Chinese Sausage (Lạp Xưởng)—Made from finely ground lean pork and pork fat, mixed with wine and sugar, then stuffed into dried pork intestines and naturally fermented.

Pickled vegetables - Typically tomatoes, carrots, radishes, cucumbers, and sometimes green papaya.

How to Eat Com Tam or Vietnamese Broken Rice?

Traditionally, Com Tam is best cooked using a clay pot or cast iron pot over a wood fire. Nowadays, to save time, many people use the steaming method. Before cooking, the broken rice is soaked in water for a few hours to soften the grains, then steamed until cooked.

A serving of Com Tam typically consists of broken rice in the middle, all the savory ingredients put nicely around the rice, drizzled with mỡ hành, and a bowl of nước mắm and soup on the side. The sauce would be poured directly onto the dish instead of dipped in like usual. For the egg, you can choose the doneness according to your preference. When eating Com Tam, people in the South would use a spoon and a fork, while people from the central and northern regions of Vietnam are more used to chopsticks.

Today, you can find this dish in both humble eateries and upscale restaurants. Com Tam has evolved to become more diverse. Nowadays, people also add other ingredients to their Com Tam such as char siu, nem nuong (grilled pork sausage), fried spring rolls, etc.

Where to Eat Com Tam in Saigon?

Cơm Tấm Ba Ghiền: 84 Dang Van Ngu, Phu Nhuan District.

Cơm Tấm Bà Há: 389 Hung Phu, District 8.

Cơm Tấm Nguyễn Văn Cừ: 74 Nguyen Van Cu, District 1.

Cơm Tấm Cali: Multiple locations, including 32 Nguyen Trai, Ben Thanh, District 1.

Cơm Tấm Kiều Giang: 63 Song Hanh, Thao Dien, District 2.

Cơm Tấm Mộc: 85 Ly Tu Trong, Ben Thanh, District 1.

>>> Saigon Street Food Tours

>>> Tram Chim National Park From Saigon : A Local's Travel Guide