Com Tam Tran Quy Cap

Com tam is traditionally peasant fare, utilizing leftover broken bits of rice that were formed during the harvest or processing. The rice is cooked slightly drier than normal, and takes on a couscous-like consistency. The menu is essentially variations of grilled meats to accompany your rice. Served with a side of Vietnamese herbs and pickled vegetables. Your order comes with a small bowl of the obligatory nuoc cham (Vietnamese dipping sauce) and broth with simple boiled greens. The broth may be sipped as a light soup, or spooned over the rice if you think it's too dry. Then there are the proteins, which exist in a dizzying array of mix-and-match choices. Tau hu ky is made of shrimp that's ground to a light-as-mousse paste, wrapped in tofu skin, then deep-fried and sliced to look like a golden catcher's mitt. Shredded jellied pig skin called bi eats like noodles, while cha is a thick wedge of homemade egg quiche.