Cơm Lam Gà Nướng
Bamboo Tube Sticky Rice with Grilled Chicken
A rustic meal pairing fragrant bamboo-cooked sticky rice with smoky, marinated grilled chicken, served with a roasted peanut-salt-sesame dip and fresh herbs.
Other variations:
Cơm lam nướng, Cơm lam hấp, Cơm lam ăn kèm gà nướng, Cơm lam chấm muối mè
Category
Rice Dish
Region
Central Vietnam
Preparation Time
6h
Servings
4–6
Difficulty
Hard
About this recipe
Ingredients List
500 g glutinous rice 1 whole chicken (about 1.2 kg) or equivalent parts 3 stalks lemongrass (minced) 3 cloves garlic (minced) 2 shallots (minced) 1–2 red chilies (minced) 3 tbsp fish sauce 1 tbsp oyster sauce 1 tbsp honey 200 ml coconut milk (optional) 1 tsp salt 50 g roasted peanuts 2 tbsp sesame seeds extra salt for peanut-salt mix water as needed
Materials & Tools
Bamboo tubes mixing bowls knife and chopping board grill or charcoal stove banana leaves mortar and pestle for peanut-salt dip
Preparation steps
Total Time :
6h
Active Time :
1h30
Cooking Time
4h30
Soak Rice
Soak glutinous rice 4h+, drain, mix with salt/coconut milk.
4h00
Cook Rice in Bamboo
Fill bamboo tubes with rice & water, seal with banana leaf, cook over flame 1–1.5h.
1h30
Marinate Chicken
Marinate chicken with lemongrass, garlic, chili, fish sauce, oyster sauce, honey (1h+).
1h00
Grill Chicken
Grill chicken over charcoal, turning until golden.
30 min
Make Dip
Pound roasted peanuts, sesame, and salt.
10 min
Serve
With bamboo sticky rice, herbs, dip.
10 min
Chef’s Tips
Use young bamboo for tender rice; keep chicken moist by grilling over medium heat and basting with marinade.
Serving Suggestions
Peanut-salt-sesame dip, fresh herbs, cucumber slices
Nutritional info
600kcal
35g protein
20g fat
70g carbs
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