Where a Vietnamese Fine-Dining Chef Goes for Cơm Tấm in Saigon
What happens when you ask one of Vietnam’s most celebrated young chefs where he goes for breakfast?
In the first episode of “The Tasting Menu: Saigon,” SAVEUR’s new four-part series exploring the most iconic dishes in Ho Chi Minh City, host and writer Dan Q. Dao joins chef Lê Việt Hồng and Mai Thanh Liêm, the team behind the Michelin-starred CieL Dining, as they visit Cơm Tấm Dũng 43, the neighborhood cơm tấm restaurant Hồng’s been eating at since he was six years old.
Once an economic meal made from broken grains of rice left over from milling, cơm tấm has today become one of Saigon’s most celebrated street-food staples. Built around fragrant broken rice, charcoal-grilled pork, pickled vegetables, scallion oil, fish sauce, and a variety of meaty toppings, it’s a superbly balanced breakfast that tells the story of Vietnam’s history and ingenuity.
Join us as Hồng and Liêm break down every component of a perfect cơm tấm plate and what makes this dish so special, then check out our full list of where to find the best cơm tấm in Saigon:
https://www.saveur.com/culture/best-com-tam-broken-rice-saigon/
