Com Tam

Com tam is the soul food of Ho Chi Minh City, a dish so deeply woven into the fabric of Saigon life that it is eaten for breakfast, lunch, and dinner. The dish centers on broken rice (cơm tấm) — fractured grains that were once considered inferior and sold cheaply to the poor, but whose slightly sticky, chewy texture has made them the preferred rice for this dish. The classic 'com tam suon bi cha' plate features three essential toppings: a grilled pork chop (sườn nướng) marinated in lemongrass, garlic, shallots, and fish sauce; shredded pork skin mixed with toasted rice powder (bì); and a slice of steamed egg and pork meatloaf (chả trứng). The plate is drizzled with sweet fish sauce (nước mắm pha ngọt) and served with pickled vegetables, sliced cucumber, and a small bowl of clear broth. Com tam stalls are found on virtually every street in Saigon, recognizable by their glass display cases showing rows of marinated pork chops ready for the grill.

Region: Ho Chi Minh City (Saigon), Southern Vietnam

Com tam originated in the Mekong Delta and Saigon area, where rice milling was a major industry. Broken rice — grains that fractured during the milling process — was a cheap byproduct sold at a discount. Resourceful street vendors began using this affordable ingredient as the base for a hearty plate of food, topping it with grilled pork and other accompaniments. What started as humble poverty food gradually became a beloved dish in its own right, with the broken rice's unique texture becoming a sought-after quality rather than a defect. By the mid-20th century, com tam was firmly established as Saigon's signature dish. Today, dedicated com tam shops are among the most common eateries in Ho Chi Minh City, and the dish has expanded across the country, though it remains most authentically associated with the south.

Com tam is perhaps the most 'Saigon' of all Saigon dishes. The city's relationship with broken rice tells a story of resourcefulness and ingenuity — taking what was once a waste product and transforming it into a beloved culinary tradition. Com tam stalls are integral to the rhythm of daily life in Ho Chi Minh City: workers grab a plate before their shift, students fuel up between classes, and families stop by for an easy, satisfying dinner. The dish also reflects southern Vietnam's cuisine in general, which tends to be sweeter and more generously portioned than the north. For visitors, sitting on a tiny stool at a busy com tam stall and eating a plate of perfectly grilled pork chop on broken rice is one of the essential Saigon experiences.