For
the Thai, to cook the dish, it is necessary to select fresh bamboo tubes of a
dark green colour which are cut into 30cm pieces and Nep cai hoa vang – a
special variety of sticky rice of high quality and special flavor.
First,
clean and soak glutinous rice in water for about six to eight hours before
draining it. Mix the rice with ground ginger and a dash of salt before putting
it into bamboo tubes and pouring water over the rice. To make the dish
delicious, the rice does not need to fill the tube so the rice can become
well-done.
Glutinous rice is cleaned and soaked in water for 6-8 hours before being put into bamboo tubes.
Putting rice into a bamboo tube.
Grilling Com lam on the fire.
The first layer of bamboo tube is peeled after the rice is cooked.
Delicious Com lam.
Lastly,
tightly cover the tubes with a banana leaf before cooking over high heat. When the aroma of the dish fills the space,
it is done. Peel the tube’s green skin and leave a thin layer of bamboo. When
serving, tear off the cover and enjoy it with Muoi vung, a mixture of roasted
sesame seeds, peanuts and salt.
Com
lam, a simple dish of the locals, is a must-have for tourists visiting Tay Bac.
"Previously,
the Thai people often brought Com lam during their long trips into the forests.
They carried rice, cut bamboo tubes and used wood in the forest to cook Com
lam. Now during their festivals, the Thai people often perform their skills
cooking the dish with the aim of introducing it to tourists".
(Nong
Van Nhay, who specialises in making Dan tinh of the Thai people in Muong So
Commune, Phong Tho District, Lai Chau Province) |
By Tran Thanh Giang/ Vietnam Pictoral