Cơm tấm
Bữa trưa • Việt Nam
How to Make Com Tam (Vietnamese Broken Rice) – Traditional & Healthy Version
Com Tam, or Vietnamese Broken Rice, is a beloved culinary staple from southern Vietnam, especially Ho Chi Minh City. Originally created as a way to use fractured rice grains left over from milling, Com Tam has grown into an iconic Vietnamese lunch dish, celebrated for its delicious simplicity and adaptability. Traditionally served with a variety of toppings, our vegetarian, health-conscious recipe highlights fresh, plant-based ingredients while retaining the authentic spirit of this classic. The delicate texture of broken rice, slightly chewy yet tender, pairs perfectly with crisp pickled vegetables, a savory vegetarian scallion oil, and a protein-rich steamed mung bean patty. Com Tam is as much about community and comfort as it is about flavor – it's a dish often enjoyed at bustling street stalls or family gatherings. Its versatility and balance make it a wholesome choice for those seeking an authentic Vietnamese meal that's both satisfying and nourishing. Whether you're exploring Vietnamese cuisine for the first time or looking for a lighter, meat-free version of the classic, this recipe brings the vibrant flavors and cultural richness of Vietnam straight to your kitchen.
Ingredients(for 1 plate of broken rice with toppings (approx. 350g))
- 1 cup Broken rice (com tam) (soaked for 30 minutes)
- 150g Firm tofu (cut into cubes)
- 1 small Carrot (julienned for pickles)
- 1 small Daikon radish (julienned for pickles)
- 1/2 medium Cucumber (sliced)
- 2 stalks Scallions (spring onions) (finely chopped)
- 1 tablespoon Neutral oil (for scallion oil)
- 2 teaspoons Soy sauce (low sodium preferred)
- 2 tablespoons Rice vinegar (for pickling)
- 1 teaspoon Sugar (can substitute with maple syrup) - optional
- to taste Salt
- A few sprigs Fresh coriander (cilantro) (for garnish) - optional
- to taste Black pepper - optional
Instructions
- 1
Rinse and soak the broken rice for 30 minutes, then drain. Cook in a rice cooker or pot with 1.5 cups of water until tender.
15 minutes
Let the cooked rice rest for 5 minutes for perfect texture.
- 2
Prepare quick pickles: Mix carrots and daikon with rice vinegar, sugar, and a pinch of salt. Let sit for at least 10 minutes.
10 minutes
Massage veggies gently to speed up pickling.
- 3
Pan-fry tofu cubes in a non-stick pan with a little oil until golden on all sides. Season with a splash of soy sauce and black pepper.
5 minutes
Pat tofu dry before frying for best crispiness.
- 4
Make scallion oil: Heat 1 tablespoon neutral oil over medium heat, add chopped scallions, and sauté for 30 seconds until fragrant. Remove from heat.
2 minutes
Do not overcook scallions to retain bright color and flavor.
Why This Dish is Healthy
Com Tam (Vietnamese Broken Rice) in this version is a wholesome, low-calorie lunch option suitable for those mindful of their nutrition. The use of lean protein, fresh vegetables, and minimal oil ensures a heart-healthy profile. Fermented pickles aid gut health, and the absence of processed ingredients makes it ideal for clean eating. This dish aligns with balanced diets, supporting weight management and sustained energy.
This vegetarian Com Tam is a balanced meal, providing complex carbohydrates from broken rice, high-quality plant protein from tofu, and a variety of vitamins (A, C, K) and minerals from fresh and pickled vegetables. The dish is low in saturated fat, contains no cholesterol, and offers fiber for healthy digestion. Scallion oil adds healthy fats in moderation, supporting overall nutrient absorption. It's naturally gluten-free if gluten-free soy sauce is used.
Pro Tips
- 💡Tip 1: Rinse broken rice thoroughly to remove excess starch for fluffier results.
- 💡Tip 2: Marinate tofu for 10 minutes with a bit of soy sauce and garlic for extra flavor.
- 💡Tip 3: Prep pickled vegetables ahead for deeper flavor and convenience.
Storage & Serving
Store cooked rice and toppings separately in airtight containers in the refrigerator for up to 2 days. Reheat rice by steaming or microwaving with a splash of water. Pickled vegetables stay fresh for up to 1 week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
