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Rice cooked in bamboo tubes (Cơm lam) is a dish originating from the northern mountainous provinces. This dish not only showcases the unique culinary traditions of the highlanders but also represents the pride of the ethnic communities. It's called "cơm lam" because the rice is cooked by roasting it inside bamboo tubes, and the word "lam" in the Thai language also means "to roast."
To make delicious, soft, and fragrant rice, you must carefully select glutinous rice grains that are elongated, of moderate size, very white, and aromatic.
Rice cooked in bamboo tubes (Cơm lam) is a signature dish of the northern mountainous region.
Unlike regular rice, sticky rice cooked in bamboo tubes (com lam) is typically made from glutinous rice grown by the local people. To create this fragrant and chewy dish, the glutinous rice must be carefully selected, using only large, plump, white grains with a mild aroma. The rice is then soaked for several hours or overnight to soften it, before being mixed with coconut milk, grated coconut, sesame seeds, and other ingredients. Finally, it is stuffed into bamboo tubes, sealed with banana leaves, and roasted over a fire.
Choosing the right bamboo or reed tube is also extremely important, as it greatly determines the success of this sticky rice dish. The tubes shouldn't be too young or too old, and most importantly, they must be the freshest to fully retain their aroma during cooking.
When cooked, the burnt outer layer of bamboo is peeled away, leaving only the thin, ivory-white bamboo membrane to hold the soft, cooked rice inside. When eaten, sticky rice can be cut into small pieces and dipped in sesame salt, or served with grilled pork, grilled chicken, or green chili salt – a truly authentic mountain-style meal.
Choosing the right bamboo or reed tube is also extremely important, as it greatly influences the success of this sticky rice dish.
Currently, this bamboo tube rice dish is not only found in Vietnam but also in Thailand, although the preparation method is slightly different. In Thailand, the dish is still cooked in bamboo tubes, but regular glutinous rice is replaced with 100% sticky rice to make Khao Lam.
Khao Lam sticky rice has long been a tradition in Thailand, commonly sold in markets like Mae Khong Kongsak and Nong Mon, or on the streets. If you visit these stalls, you'll see neatly arranged bamboo tubes filled with fragrant, sticky rice. Usually, the vendors prepare the dish in advance and sell it immediately upon customer request.
The bamboo tubes are arranged in a long row and then burned with coconut shells. The secret to Khao Lam's fragrant aroma, without the smoky smell, is the addition of lemons to the firewood and the use of ceramic tiles to prevent dust.
It takes about 2-3 hours of cooking for the glutinous rice to expand evenly and release a fragrant aroma. Khao Lam is usually cooked with red beans, creating a rich and harmonious blend of the two ingredients. Alternatively, you can try the sweet taro flavor with its unusual purplish hue.
Although Khao Lam is simple in appearance, the ingredients and preparation of this dish require meticulousness and skill.
In Thailand, Khao Lam sticky rice is typically cooked in shorter bamboo tubes. People choose straight, forest-grown bamboo stalks and cut them into sections to form the tubes. Once the tubes are filled with sticky rice, they are arranged in rows and cooked by burning coconut shells or grilling directly over a fire.
The main ingredients of Khao Lam sticky rice are white glutinous rice, coconut milk, red or black beans, sugar, and salt. The glutinous rice is usually soaked overnight to create a natural sweetness. Once the rice is soft, the remaining ingredients are added and mixed well.
To enjoy it, you either break the bamboo tube to get the sticky rice out or leave it whole and scoop it out spoonful by spoonful. This dish tastes best when served with grilled chicken, wild boar, and black sesame salt. However, many people still prefer the sticky rice in its original form because of its pleasant sweetness and the aroma of bamboo.
