Sliced young banana with fermented rice, known as chuoi chat cham com me, combines a symphony of flavors—sour, bitter, sweet, and spicy—that offers a true taste of the Mekong Delta region while providing a range of health benefits.
At the heart of this dish is com me, a traditional fermented rice made from rice grains or rice noodles. Through natural fermentation, com me develops lactic acid, giving it a mild sourness and probiotics that aid digestion. Rich in vitamins and minerals, this fermented rice adds both flavor and nutrition.
Preparing fermented rice may seem simple, but achieving the perfect taste requires skill and experience. Traditionally, it is cultivated in ceramic or glass jars to maintain freshness and enhance the dish’s presentation.
Green bananas in this dish are a source of resistant starch, a fiber that aids digestion and promotes a feeling of fullness—ideal for weight management. The bananas are lightly peeled, briefly soaked in vinegar to reduce latex, rinsed, and then sliced into bite-sized pieces.
To savor this dish, pair thinly sliced green bananas with a bowl of com me seasoned with minced lemongrass, chili, sugar, and fish sauce. This mixture creates a tangy, spicy dip that complements the banana slices, letting each bite burst with layers of flavor.
