Vietnam: Com Tam Moc

December 29th, 2010
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Having spent most of my eating time in Saigon obsessing over banh mi sandwiches, I didn’t really get a chance to explore too many of the other culinary stylings of Vietnam. But on our first morning, we grabbed breakfast/lunch at Com Tam Moc, down the block from our hotel. Cơm tấm apparently refers to the leftover fragments of rice grains which are sorted out and sold cheaper.


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Tammi’s order came with a pork chop and an egg, sunny side up. It looked very good and I was a little jealous that I didn’t get that runny yolk soaking into those shattered grains of rice.
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But, I certainly couldn’t pass up the special that came with a side of pate along with it. Vietnamese pate, smeared into every banh mi I ate, holds a particular fascination for me. This had a thin layer of fat on the top like the French terrines that inspired them.
After wandering Saigon for a while we passed by other branches of the Com Tam Moc chain as well as a couple other similar chains. With only a couple days to explore Vietnamese cuisine, this particular dish didn’t get as much attention as I’d have liked to invest in it, but I was glad to have given it a try at least once.

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