14 Jun 2026
Món Ăn Đặc Biệt
Cơm Tấm Bì Sườn Chả
ơm tấm (broken rice) originated in southern Vietnam, especially the Saigon–Chợ Lớn area, during the late 19th and early 20th centuries. It began as a humble dish eaten by rice‑farming families. When milling rice, many grains broke into small pieces called tấm. These broken grains were considered lower quality and sold cheaply, so farmers used them for their own meals.
Over time, this simple dish became popular among workers and city residents.
Rise of the dish in Saigon
As Saigon grew into a bustling urban center, cơm tấm was sold widely by street vendors and small eateries. To make the dish more appealing and filling, vendors added:
Grilled pork chop (sườn nướng) — marinated sweet and savory, grilled over charcoal, becoming the signature flavor.
Shredded pork skin (bì) — thinly sliced pork skin mixed with roasted rice powder for aroma and texture.
Steamed egg meatloaf (chả trứng) — soft, fragrant, and slightly rich, completing the plate.
This combination created the iconic trio “bì – sườn – chả”, now inseparable from Saigon-style cơm tấm.
What makes it special
A classic plate of cơm tấm bì sườn chả is known for its balance of textures and flavors:
Soft, fragrant broken rice
Charcoal-grilled pork chop, golden and aromatic
Lightly crunchy, fragrant pork skin
Soft,flavorful egg meatloaf
Scallion oil for richness
Sweet–savory fish sauce for harmony
The mix of rustic ingredients and bold flavors makes it one of Vietnam’s most beloved comfort foods.
Today
Cơm tấm bì sườn chả has grown far beyond Saigon. It’s now a national favorite, served everywhere from street stalls to modern restaurants. No matter where it’s enjoyed, the grilled pork chop and soft, fragrant chả remain the heart of the dish.