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This tutorial is to show you how to easily make Vietnamese broken rice using regular white rice grains and also how to cook broken rice that goes with so many Vietnamese dishes.
What is Cơm Tấm?
Cơm Tấm, which translates to “broken rice,” has a fascinating history that traces its roots to the southern region of Vietnam, particularly Ho Chi Minh City (formerly Saigon). During the French colonial period, the Vietnamese rice fields were often cultivated with a variety of rice known as “gạo tấm.” These rice grains were shorter and thicker than the traditional long-grain rice varieties. Due to their small and broken nature, these rice grains were deemed unfit for export, and hence, they were mostly reserved for local consumption. This led to the creation of a unique culinary tradition centered around broken rice, which eventually gave birth to Cơm Tấm.
How is it different from regular long-grain white rice?
The texture of broken rice (Cơm Tấm) after cooking is unique and different from long-grain rice varieties. Broken rice grains are shorter and thicker than regular rice grains, which gives them a distinctive texture.
When cooked, broken rice becomes tender and slightly chewy. The grains tend to stick together a bit more than long-grain rice, which can create a denser and more compact texture. It’s almost like sticky rice, but not as sticky. This texture makes it great for absorbing the flavors of sauces, marinades, and toppings, which is one of the reasons why broken rice is so popular in dishes like Cơm Tấm.
Ingredients
Equipment
Method
- Rinse the rice in several changes of water until the water runs clear
- Use a large stainless steel strainer to drain off the water completely. Using a strainer is very effective to make sure no more water collects in between as this will affect the end result with your rice being too soft and mushy
- I use a food processor because my blender is a powerful high-speed blender and I'm afraid it will turn the rice into a paste LOL!
- Transfer the washed rice grains into a food processor. Give it a few pulses to break the rice grains. We just want to break the rice grains, not turning it into a paste. Most of the rice grains should be broken and because the grains are broken, some starch comes out.
- The broken rice is pretty much ready to be used
- Scoop all the broken rice grains (including all the starch) into the inner pot of the rice cooker. Add water. I use 1:1 ratio, 1 cup of rice with 1 cup of water. You can add some salt if you want.
- I use a white rice setting available on my rice cooker. Use anything similar in your rice cooker and let it cook until it's done
- Wait 10 minutes after it's done cooking. Use a rice paddle to gently fluff the rice. The rice should have a consistency that is fluffy and slightly sticky. The rice is ready to be served
- Let the rice cool down completely at room temperature. Transfer to an air-tight container and keep it in the fridge for up to one week
- I usually steam it in a steamer for 5 minutes or until warm through
- You can also reheat in the microwave. Simply add about 1 teaspoon of water/cup of rice, to the rice. Cover it with another plate or moist paper towel to create that “steaming” effect and microwave on high for about 1 minute or maybe less, you will have to experiment with the time
*Nutrition facts are just estimates and calculated using online tools*
Did you make this recipe?
Let me know how you like this recipe and consider rating it! Tag me @whattocooktoday I’d love to see your photos/videos on InstagramHow to make Vietnamese broken rice (com tam) using regular long-grain white rice
1. Rinse the rice in several changes of water until the water runs clear. Use a large stainless steel strainer to drain off the water completely. Using a strainer is very effective to make sure no more water collects in between as this will affect the end result with your rice being too soft and mushy
2. I use a food processor because my blender is a powerful high-speed blender and I’m afraid it will turn the rice into a paste LOL! Transfer the washed rice grains into a food processor. Give it a few pulses to break the rice grains. We just want to break the rice grains, not turning them into a paste. Most of the rice grains should be broken and because the grains are broken, some starch comes out. The broken rice is pretty much ready to be used
How to cook Vietnamese broken rice (com tam) in a rice cooker
1. Scoop all the broken rice grains (including all the starch) into the inner pot of the rice cooker. 
2. Add water. I use 1:1 ratio, 1 cup of rice with 1 cup of water. You can add some salt if you want.
3. I use a white rice setting available on my rice cooker. Use anything similar in your rice cooker and let it cook until it’s done. Wait 10 minutes after it’s done cooking. Use a rice paddle to gently fluff the rice. The rice should have a consistency that is fluffy and slightly sticky. The rice is ready to be served
Did you make this Vietnamese broken rice /com tam recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
