{"id":13902,"date":"2026-10-17T19:48:59","date_gmt":"2026-10-17T12:48:59","guid":{"rendered":"https:\/\/vietnatur.de\/com-lam-with-grilled-chicken-vietnamese-bamboo-rice\/"},"modified":"2026-10-17T19:54:48","modified_gmt":"2026-10-17T12:54:48","slug":"com-lam-with-grilled-chicken","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/com-lam-with-grilled-chicken\/","title":{"rendered":"Com Lam with Grilled Chicken \u2013 Vietnamese Bamboo Rice"},"content":{"rendered":"

Discover the flavours of Vietnam\u2019s highlands with Com Lam with grilled chicken. This dish pairs fragrant sticky rice cooked inside bamboo tubes with juicy chicken coated in an aromatic spice marinade. Serve it with sesame salt or chilli salt for a satisfying meal to share.<\/em><\/p>\n

In this recipe, the rice comes in three natural colours: white, purple from l\u00e1 c\u1ea9m leaves and orange-red from g\u1ea5c fruit. The chicken is seasoned with m\u1eafc kh\u00e9n and h\u1ea1t d\u1ed5i before cooking in an air fryer. If you cannot find suitable bamboo tubes, you can prepare the colourful sticky rice in a steamer instead.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

C\u01a1m lam is a traditional method of cooking rice with water inside bamboo tubes over hot embers. It is associated with several mountainous regions of Vietnam. In the Central Highlands, known as T\u00e2y Nguy\u00ean, bamboo rice is often served with grilled chicken.<\/p>\n

As the rice cooks, it absorbs a delicate bamboo fragrance. Cooking over charcoal also adds a subtle smoky aroma. Before serving, the outer bamboo shell is removed and the rice is divided into manageable pieces.<\/p>\n

This version combines bamboo rice and chicken with m\u1eafc kh\u00e9n and h\u1ea1t d\u1ed5i, aromatic spices particularly associated with Vietnam\u2019s northwestern mountain cuisine.<\/p>\n

2. What Does Com Lam with Grilled Chicken Taste Like?<\/h2>\n

The chicken is savoury and aromatic, with juicy meat and golden skin. M\u1eafc kh\u00e9n adds citrus-like notes and a gentle tingling sensation, while h\u1ea1t d\u1ed5i contributes a warm, intense roasted aroma.<\/p>\n

The sticky rice provides a soft, pleasantly chewy contrast. Its three colours make the dish especially attractive: naturally white rice, purple rice coloured with l\u00e1 c\u1ea9m and orange-red rice mixed with g\u1ea5c fruit.<\/p>\n

A little sesame salt or chilli salt adds a final savoury touch.<\/p>\n

3. Difficulty and Preparation Time<\/h2>\n

Difficulty: Medium<\/strong><\/p>\n

The main preparation involves soaking and colouring the sticky rice, filling the bamboo tubes and marinating the chicken. When cooking over charcoal, the tubes need regular turning to help the rice cook evenly.<\/p>\n

Allow time for soaking the rice and at least 30\u201360 minutes for marinating the chicken. Cooking times vary depending on the bamboo tubes, heat level, chicken size and air fryer.<\/p>\n

4. Ingredients<\/h2>\n

Serves 2\u20134<\/strong><\/p>\n

For the Three-Colour Bamboo Rice<\/h3>\n
    \n
  • 300 g uncooked glutinous rice, also called sticky rice<\/li>\n
  • A small handful of l\u00e1 c\u1ea9m leaves, or unsweetened prepared l\u00e1 c\u1ea9m liquid<\/li>\n
  • Approximately \u00bd ripe g\u1ea5c fruit, using the pulp according to your preferred colour intensity<\/li>\n
  • 1\u20132 tsp clear rice spirit, optional, for mixing with the g\u1ea5c pulp<\/li>\n
  • A little salt<\/li>\n
  • Water for soaking and cooking<\/li>\n
  • A few pieces of banana leaf<\/li>\n
  • Fresh, clean bamboo tubes specifically suitable for cooking, each with a naturally closed lower node<\/li>\n<\/ul>\n

    How many bamboo tubes do you need?<\/strong>
    \nThis depends on their usable internal volume. For 300 g of dry rice, you will not need ten large tubes measuring 5\u20138 cm across and 25\u201330 cm long. Prepare only enough tubes for the amount of rice you have.<\/p>\n

    For the Chicken<\/h3>\n
      \n
    • 1 whole chicken, approximately 1\u20131.2 kg, small enough to fit your air fryer<\/li>\n
    • 2 shallots<\/li>\n
    • 5 garlic cloves<\/li>\n
    • 1 tsp fresh green peppercorns, to taste<\/li>\n
    • 2 fresh chillies, adjusted to your preferred heat level<\/li>\n
    • 1\u20132 tsp m\u1eafc kh\u00e9n<\/li>\n
    • 1\u20132 h\u1ea1t d\u1ed5i seeds, depending on size and intensity<\/li>\n
    • 1 tsp chilli powder or mild paprika<\/li>\n
    • \u00bd tsp ground turmeric<\/li>\n
    • \u00bd tsp garlic powder<\/li>\n
    • 1 tbsp fish sauce<\/li>\n
    • Approximately \u00bd tsp salt, adjusted to taste<\/li>\n
    • \u00bd\u20131 tsp monosodium glutamate (MSG), optional<\/li>\n
    • 1 tbsp cooking oil, plus a little extra for brushing<\/li>\n<\/ul>\n

      These seasoning quantities are suggested starting points. H\u1ea1t d\u1ed5i is particularly intense, so use it sparingly at first.<\/em><\/p>\n

      To Serve<\/h3>\n
        \n
      • Sesame salt or chilli salt<\/li>\n
      • A little toasted, ground m\u1eafc kh\u00e9n, to taste<\/li>\n
      • Lime wedges, optional<\/li>\n<\/ul>\n

        5. How to Make Com Lam with Grilled Chicken<\/h2>\n

        Step 1: Prepare the Three Rice Colours<\/h3>\n

        Rinse the sticky rice several times until the water becomes noticeably clearer.<\/p>\n

        Simmer the l\u00e1 c\u1ea9m leaves in a little water until they release a deep purple colour. Strain and allow the liquid to cool completely.<\/p>\n

        Separate the coloured g\u1ea5c pulp from the seeds. Mash the pulp with a small pinch of salt and, if using, the rice spirit.<\/p>\n

        Divide the rice into three equal portions:<\/p>\n

          \n
        • Soak the first portion in plain water.<\/li>\n
        • Soak the second portion in the cooled purple l\u00e1 c\u1ea9m liquid.<\/li>\n
        • Soak the third portion in plain water, then drain and mix with the prepared g\u1ea5c pulp.<\/li>\n<\/ul>\n

          Follow the soaking instructions on the rice packaging, typically around 4\u20136 hours. Drain well. Reserve some of the purple soaking liquid if needed for cooking the purple rice.<\/p>\n

          Step 2: Fill the Bamboo Tubes<\/h3>\n

          Thoroughly clean the inside of the cooking-grade bamboo tubes.<\/p>\n

          Spoon the rice into separate tubes for each colour. Fill only about halfway to two-thirds of the usable space with soaked rice, without packing it down.<\/p>\n

          Add water, or reserved purple liquid for the purple rice, until the rice is just covered. Leave enough empty space above the filling.<\/p>\n

          Loosely plug each opening with a folded piece of banana leaf. The leaf should protect the contents without creating an airtight seal.<\/p>\n

          Step 3: Marinate the Chicken<\/h3>\n

          Pat the chicken dry with kitchen paper and butterfly it so it lies flat. You can also ask your butcher to prepare it this way.<\/p>\n

          Peel the shallots and garlic. Finely chop or blend them with the green peppercorns and chillies.<\/p>\n

          Briefly dry-toast the m\u1eafc kh\u00e9n and h\u1ea1t d\u1ed5i over low heat until fragrant. Allow to cool, then grind finely.<\/p>\n

          Combine the ground spices with the shallot mixture, chilli powder, turmeric, garlic powder, fish sauce, salt, optional MSG and 1 tbsp cooking oil.<\/p>\n

          Rub the marinade evenly over both sides of the chicken. Cover and refrigerate for at least 30\u201360 minutes.<\/p>\n

          Step 4: Cook the Bamboo Rice over Charcoal<\/h3>\n

          Place the filled bamboo tubes over steady charcoal embers, away from tall, direct flames.<\/p>\n

          Turn them regularly so the rice cooks evenly. Start checking after approximately 30 minutes, although larger tubes may take considerably longer.<\/p>\n

          The rice is ready when the grains are soft all the way through, with no hard centre. A browned bamboo exterior and fragrant aroma are useful signs, but always check the rice itself.<\/p>\n

          Carefully remove the hot tubes using heat-resistant gloves or suitable barbecue tongs.<\/p>\n

          Step 5: Cook the Chicken in an Air Fryer<\/h3>\n

          Preheat your air fryer according to the manufacturer\u2019s instructions. Place the chicken in the basket with enough space for air to circulate, ensuring it does not touch the heating element.<\/p>\n

          For a butterflied chicken weighing approximately 1\u20131.2 kg, use the following as a starting guide:<\/p>\n

            \n
          1. First stage:<\/strong> Cook at approximately 180\u00b0C for 15 minutes.<\/li>\n
          2. Second stage:<\/strong> Carefully turn the chicken, brush lightly with fresh oil and cook for another 10\u201315 minutes.<\/li>\n
          3. Crisping stage:<\/strong> Turn the chicken skin-side up. Once the meat is almost cooked, increase the temperature to 190\u2013200\u00b0C for a few minutes to brown the skin.<\/li>\n<\/ol>\n

            Watch closely during the final stage, as the spices can darken quickly.<\/p>\n

            Check the internal temperature:<\/strong> The chicken must reach at least 70\u00b0C throughout for two minutes. Use a meat thermometer in the thickest parts of the breast and thigh, without touching bone. Continue cooking if necessary.<\/p>\n

            Rest the cooked chicken for approximately 5\u201310 minutes before carving.<\/p>\n

            Step 6: Prepare and Serve<\/h3>\n

            Allow the bamboo tubes to cool slightly. Carefully split and peel away the outer bamboo shell. A thin inner membrane may remain around the rice and can be removed before eating.<\/p>\n

            Cut the rice into manageable pieces. Carve the chicken and arrange it on a platter with the three rice colours.<\/p>\n

            Serve with sesame salt or chilli salt. Add a little ground m\u1eafc kh\u00e9n to the dipping salt if you enjoy its citrus-like aroma.<\/p>\n

            6. Finding the Ingredients in Germany<\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
            Ingredient<\/th>\nName to Look For<\/th>\nShopping Tip<\/th>\n<\/tr>\n
            Sticky rice<\/td>\nKlebreis \/ Glutinous Rice \/ G\u1ea1o n\u1ebfp<\/td>\nLook in Asian grocery stores. Choose glutinous rice rather than regular sushi rice.<\/td>\n<\/tr>\n
            L\u00e1 c\u1ea9m<\/td>\nL\u00e1 c\u1ea9m leaves \/ Purple sticky rice colouring<\/td>\nAsk specialist Vietnamese food retailers.<\/td>\n<\/tr>\n
            G\u1ea5c fruit<\/td>\nGac fruit \/ Gac pulp \/ G\u1ea5c<\/td>\nLook for fresh or frozen pulp at Vietnamese grocery stores.<\/td>\n<\/tr>\n
            M\u1eafc kh\u00e9n<\/td>\nM\u1eafc kh\u00e9n<\/td>\nSearch using the Vietnamese name; it is a specialist ingredient.<\/td>\n<\/tr>\n
            H\u1ea1t d\u1ed5i<\/td>\nH\u1ea1t d\u1ed5i \/ D\u1ed5i seeds<\/td>\nAsk Vietnamese speciality food retailers.<\/td>\n<\/tr>\n
            Whole chicken<\/td>\nGanzes H\u00e4hnchen \/ Maish\u00e4hnchen<\/td>\nChoose a chicken that fits comfortably in your air fryer.<\/td>\n<\/tr>\n
            Banana leaves<\/td>\nBananenbl\u00e4tter<\/td>\nOften sold frozen in Asian grocery stores.<\/td>\n<\/tr>\n
            Bamboo tubes<\/td>\nBamboo tubes suitable for cooking<\/td>\nUse untreated tubes explicitly intended for food preparation.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

            Alternative Without Bamboo Tubes<\/h3>\n

            You can cook the three rice portions in a steamer lined with banana leaves.<\/p>\n

            Arrange the leaves so that some openings remain for steam to circulate. Spread the drained rice loosely over the leaves, keeping the colours separate.<\/p>\n

            Steam over boiling water for approximately 25\u201340 minutes, checking the texture as it cooks. If the rice is still firm, sprinkle with a little hot water and continue steaming.<\/p>\n

            This method produces colourful sticky rice with a gentle banana leaf aroma, although it will not have the bamboo and charcoal fragrance of traditional Com Lam.<\/p>\n

            7. Frequently Asked Questions<\/h2>\n

            Why Shouldn\u2019t I Fill the Bamboo Tubes Completely?<\/h3>\n

            Sticky rice absorbs water and expands during cooking, so it needs space.<\/p>\n

            Packing the tubes too tightly can cause uneven cooking and leave the rice firm in the centre. Fill them only partially and avoid pressing the rice down.<\/p>\n

            Why Cook the Chicken in Several Stages?<\/h3>\n

            Turning the chicken helps it cook more evenly. A light coating of oil supports browning, while a brief hotter finishing stage helps crisp the skin.<\/p>\n

            The exact number of stages is less important than controlling the heat, checking regularly and making sure the meat is fully cooked.<\/p>\n

            What Flavours Do M\u1eafc Kh\u00e9n and H\u1ea1t D\u1ed5i Add?<\/h3>\n

            M\u1eafc kh\u00e9n has a citrus-like fragrance and can create a mild tingling sensation on the tongue.<\/p>\n

            H\u1ea1t d\u1ed5i contributes an intense, warm, roasted aroma. Start with a small amount so it does not overpower the other ingredients.<\/p>\n

            Can I Make This Recipe Without M\u1eafc Kh\u00e9n and H\u1ea1t D\u1ed5i?<\/h3>\n

            Yes. Garlic, shallots, chilli, pepper and fish sauce still make a flavourful chicken marinade.<\/p>\n

            The flavour will be different, however. Black pepper does not fully replace the distinctive aromas of these two spices.<\/p>\n

            Does the Rice Have to Be Three Colours?<\/h3>\n

            No. The three colours are a decorative variation. You can prepare all the rice plain white if you cannot find l\u00e1 c\u1ea9m leaves or g\u1ea5c fruit.<\/p>\n

            Can I Use Chicken Thighs Instead of a Whole Chicken?<\/h3>\n

            Yes. Chicken thighs take the marinade well and may fit more easily into a smaller air fryer.<\/p>\n

            Adjust the cooking time to their size and quantity, and check the internal temperature before serving.<\/p>\n

            Why Is My Bamboo Rice Still Hard in the Middle?<\/h3>\n

            Possible causes include insufficient soaking, too little water, tightly packed rice or a short cooking time.<\/p>\n

            Uneven heat can also cook the outer rice before the centre is ready. Turn the tubes regularly and check the rice before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"

            Discover the flavours of Vietnam\u2019s highlands with Com Lam with grilled chicken. This dish pairs fragrant sticky rice cooked inside bamboo tubes with juicy chicken coated in an aromatic spice marinade. Serve it with sesame salt or chilli salt for a satisfying meal to share. In this recipe, the rice comes in three natural colours: […]<\/p>\n","protected":false},"author":4,"featured_media":13900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[231],"class_list":["post-13902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-calendar-en"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesisches-grillhaehnchen-900x445.jpeg",900,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesisches-grillhaehnchen-463x348.jpeg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesisches-grillhaehnchen-300x220.jpeg",300,220,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesisches-grillhaehnchen.jpeg",900,660,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesisches-grillhaehnchen.jpeg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13843,"url":"https:\/\/vietnatur.de\/en\/com-ga-hoi-an-recipe\/","url_meta":{"origin":13902,"position":0},"title":"Hoi An Chicken Rice Recipe \u2013 Make C\u01a1m G\u00e0 H\u1ed9i An at Home","author":"Chau Tran","date":"October 16, 2026","format":false,"excerpt":"Golden rice, tender shredded chicken and a crunchy green papaya salad: C\u01a1m G\u00e0 H\u1ed9i An brings the flavours of central Vietnam to your table. 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This B\u1ed9t Chi\u00ean recipe\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesischer-bot-chien-knusprig-gebraten.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesischer-bot-chien-knusprig-gebraten.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/vietnamesischer-bot-chien-knusprig-gebraten.jpeg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":13924,"url":"https:\/\/vietnatur.de\/en\/chan-ga-sa-tac-recipe\/","url_meta":{"origin":13902,"position":5},"title":"Chan Ga Sa Tac Recipe \u2013 Vietnamese Lemongrass Chicken Feet","author":"Chau Tran","date":"October 17, 2026","format":false,"excerpt":"Tangy, sweet, salty and spicy, Ch\u00e2n g\u00e0 s\u1ea3 t\u1eafc combines pleasantly firm chicken feet with a fragrant marinade of fish sauce, lemongrass, ginger, garlic and small citrus fruits. Served cold, this Vietnamese snack makes a distinctive appetiser or sharing dish. This Chan Ga Sa Tac recipe explains how to cook\u2026","rel":"","context":"In "Recipes & Everyday Use"","block_context":{"text":"Recipes & Everyday Use","link":"https:\/\/vietnatur.de\/en\/blog\/recipes\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/vietnatur.de\/wp-content\/uploads\/2026\/10\/chan-ga-sa-tac-huehnerfuesse-mit-zitronengras-und-kumquats.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]}],"jetpack_shortlink":"https:\/\/wp.me\/ph8IHC-3Ce","_links":{"self":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/comments?post=13902"}],"version-history":[{"count":3,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13902\/revisions"}],"predecessor-version":[{"id":13905,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/posts\/13902\/revisions\/13905"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media\/13900"}],"wp:attachment":[{"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/media?parent=13902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/categories?post=13902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnatur.de\/en\/wp-json\/wp\/v2\/tags?post=13902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}