Grilled chicken with bamboo rice Gà nướng cơm lam
Lean, firm free-range chicken grilled over charcoal, with sticky rice steamed in a fresh bamboo tube and a dipping salt of peanuts and sesame.
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Search on KlookWhere it comes from
Vietnam Tourism’s culinary journey calls this the highland plate: lean, firm chicken over charcoal, sticky rice in bamboo, and a dipping salt of peanuts and sesame. The Vietnam News Agency, 21 December 2022, describes the same plate across the Central Highlands and names Pleiku streets.
How to enjoy it
The Vietnam News Agency soaks highland glutinous rice four to six hours, fills fresh bamboo tubes loosely, seals them with banana leaves, and grills the tubes with the chicken until the shell is slightly burnt.
That article marinates a bird of about 1 kg with garlic, onion, lemongrass, pepper, fish sauce, salt, honey, and forest leaves.
VnExpress, 29 May 2016, uses small long-grain upland sticky rice and a free-range bird with salt, chili, lemongrass, and a little honey, clamped in bamboo.
Vietnam Tourism’s culinary journey prints a dipping salt of peanuts and sesame. VnExpress International’s photograph caption prints lime, salt, and pepper.
Break the tube and eat the rice with the chicken. VnExpress International also serves skewered or whole grilled pork with the same rice at Teng village.
Where to try it
Highland eateries often serve it from noon to late evening. In Pleiku, look on alley 220 and alley 478–480 Lê Duẩn in Trà Bá, on Trần Nguyên Hãn in Đống Đa, and on Phạm Ngọc Thạch.
VnExpress, 29 May 2016, names Phạm Ngọc Thạch and Hàn Thuyên.
Teng village in Tân Sơn commune serves it at Jrai tables, with cơm lam, skewered grilled pork, jar wine, cassava leaf, and lá é salt.