Bamboo-Tube Rice · Highland Trekking Staple
Cơm Lam
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The rice is cooked without a pot at all — sealed inside a length of green bamboo and set directly into the embers, so the tube itself does the steaming.
Glutinous rice and water are packed into a section of fresh bamboo, plugged with leaves, and roasted slowly over an open fire until the rice steams inside its own natural container; the charred bamboo is then split open and peeled away in strips, leaving a fragrant, faintly smoky log of sticky rice. It's sold by roadside stalls across Sapa and the northern mountain provinces, often alongside grilled meat.
Why it's made this way: The technique is a longstanding practice among Tày, Thái, and other highland ethnic groups across northern Vietnam, developed for cooking rice while traveling or working far from a kitchen, using the bamboo that grows abundantly through the mountains.
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Part of World of Street Food — 3248 dishes from 118 countries.
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