Cơm tấm is the Vietnamese rice dish made with broken rice and commonly served with grilled pork.
The name literally means “broken rice,” referring to fragments of rice grains created during milling. These smaller grains cook into a distinctive texture and were historically less valuable than whole grains, helping the dish become associated with working-class meals in southern Vietnam.
A familiar serving combines cơm tấm with grilled pork chop, shredded pork skin, pickled vegetables, scallion oil, and nước chấm. The popular combination is especially associated with Ho Chi Minh City.
Cơm tấm is sometimes confused with ordinary steamed rice meals, but its defining feature is the broken grain itself. The toppings vary by restaurant, while the rice remains the dish’s essential component.