Bamboo Cooked Sticky Rice (Cơm lam)

Bamboo cooked (Vietnamese: Cơm lam) is a distinctive Vietnamese dish that showcases the ingenuity of Northern and Northwest Vietnamese cuisine, particularly in regions like Sapa. This culinary delight involves stuffing sticky rice into bamboo tubes, which are then enveloped in fragrant banana leaves and roasted over smoldering coals. The cooking method infuses the rice with a unique smoky aroma and imparts a subtle earthiness to the dish.

Originally created as a practical and portable meal for long journeys, Bamboo cooked has become a beloved culinary tradition. Similar variations of this technique can be found in neighboring countries such as Laos, Cambodia, Myanmar, and Thailand, highlighting its regional significance.

When served, Bamboo cooked is often accompanied by succulent grilled pork or chicken, adding savory flavors to the dish. To enhance the texture and taste, it is common to sprinkle sesame seeds or roasted peanuts over the rice, providing a delightful crunch and nutty undertones.

Bamboo cooked is not only a testament to Vietnamese culinary craftsmanship but also a reflection of the cultural diversity and shared culinary heritage of Southeast Asia. Its unique preparation method and delectable flavors make it a must-try dish for those seeking an authentic taste of Vietnam.