BROKEN RICE (CƠM TẤM)

Broken rice (cơm tấm) originates from the South of Vietnam, particularly the Mekong Delta region. The dish was born out of necessity during the colonial period, when rice milling machines were first introduced. The rice harvested from the fields was often not perfectly whole and many small or broken rice grains were produced during the milling process. These broken grains were initially considered less desirable, so they were sold at a lower price, often to poorer people or workers. The poor found ways to make use of this “broken” rice by cooking it in a simple but flavorful way, typically pairing it with grilled pork or other accessible proteins.

Over time, this humble dish gained popularity and evolved into a beloved street food, enjoyed by people of all ages. Today, it has become an iconic part of Vietnamese cuisine. It is a versatile dish that can be customized based on personal preferences, typically served with grilled pork, fried pork skin, shredded pork and a fried egg for breakfast, lunch, or dinner. It is commonly enjoyed at restaurants or street food stalls.