Lam rice - Bamboo Cooked Rice - Halong Junk Cruises

Lam rice – Bamboo Cooked Rice

Lam rice - Bamboo Cooked Rice

“Lam” rice (or Bamboo Cooked Rice) is a typical dish of ethnic minorities in mountainous area of Northern Vietnam (Sapa, Moc Chau, etc.). It’s also known as a specialty of Northwestern region in Vietnam, especially Tai ethnic.

Originally, “lam” rice was invented as a kind of food for long journey in the forests. Upon the journey, Vietnamese ethnic people can cook rice in a bamboo pipe instead of a pot. By the time passed, “lam” rice has become popular, and is preferred as impressive blend of rice, stream water and slight scent of bamboo. Read more: Vietnam travel

Bamboo is an ancient plant that has been utilized in countries like India, China, Vietnam, Borneo, Philippines and many other cultures in the East and Southeast Asia for centuries. Its uses are numerous from housing material, fuel, baskets, ropes, boats, tools, food, musical instruments to furniture. Bamboo is much less known in the West and it’s importance as a versatile resource is often overlooked. Read more: Halong bay travel

One of the uses for bamboo was creating a simple cooking implement that allowed you to boil rice. The following photos take you through the process of using the bamboo as a rice cooker. Ideally, you want to use a species of bamboo that has a thick wall, large diameter, and long sections between the nodes. The species that was used in the demonstration was commonly called Giant Timber Bamboo (Phyllostachys bambusoides). The interior diameter was 2 1/2 inches. The length was 12 inches. A section of the bamboo was cut with the closed node on one end and a open section on the other end.
Unwrap the steaming rice from the banana leaf bundle. Create a pair of chopsticks from the bamboo and have yourself a nutritious meal. The banana leaf imparts a mild, sweet taste to the rice.

“Lam” rice is made from sticky rice which is grown on the hills. Sticky rice is put in a bamboo pipe and added some water. For more delicious taste, ethnic people usually use stream water and add some salt in. The bamboo pipe then will be sealed up by banana leaves and roasted above red coals or hot fire. That process will be done within about 30 minutes.
“Lam” rice is served with grilled chicken or grilled Man pork. Some sesame and salt are indispensible while eating this dish. Let try fine and hot “lam” rice in cold weather of Vietnam’s mountainous area once in your life!

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