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
7h20
Servings
4 - 6
Difficulty
Hard
About this recipe
Cơm Lam Gà Nướng is a signature dish of Vietnam’s Central Highlands and mountainous regions, enjoyed during festivals, communal meals, and for welcoming guests. The bamboo rice absorbs a subtle woody aroma, while the chicken is marinated with local spices and grilled over charcoal.
Ingredients List
For the bamboo rice 500 g glutinous rice 1 tsp salt 100 ml coconut milk (optional) water (to cover rice by 1 cm) For the chicken 1 whole chicken (about 1.2 kg) 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, plus a little for brushing 2 tbsp oil For the peanut-salt dip 50 g roasted peanuts 2 tbsp sesame seeds ½ tsp salt
Materials & Tools
Bamboo tubes Banana leaves Grill or charcoal stove 3-prong chicken grilling fork Oven and roasting tray Dry frying pan Mortar and pestle Mixing bowls Knife and chopping board
Preparation steps
Total Time
7h20
Cooking Time
2h10
Active Time
5h10
Soak Rice
Soak rice for 4 - 6 hours, drain, then mix with salt and coconut milk.
4h00
Marinate Chicken
Mix lemongrass, garlic, shallots, chili, fish sauce, oyster sauce, honey and oil. Rub mixture all over chicken, inside and out. Cover and refrigerate 1 - 2 hours.
1h00
Cook Rice in Bamboo
Fill bamboo tubes about ¾ full with rice, add water to cover by 1 cm and plug with banana leaf. Grill tubes over charcoal, turning often, for 40 - 60 minutes until charred. Or bake at 180°C (350°F) for 30 - 45 minutes, turning a few times, until rice is cooked.
1h00
Grill Chicken
Thread chicken onto 3-prong grilling fork, then grill over medium charcoal heat for 35 - 45 minutes, turning every 5 - 7 minutes. Or roast it in the oven at 200°C (400°F) for 45 - 55 minutes, until golden and cooked through, brushing with a little honey in the last 10 minutes. Rest 5 minutes, then cut into pieces.
1h00
Make Dip
Toast sesame seeds in a dry pan, then pound with roasted peanuts and salt.
10 min
Serve
Split bamboo, cut rice into pieces and serve with chicken and peanut-salt 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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