Cơm Cháy is the irresistible crispy rice layer that forms at the bottom of the pot, a golden, crackling treat that’s both snackable and satisfying.

Loved for its addictive crunch and subtle nutty flavor, it’s perfect on its own or as a crispy companion to many Vietnamese savory dishes. Here’s a recipe to bring this beloved crispy rice to your table!

What is Cơm Cháy?

Rice, or Cơm, is a staple in the Vietnamese diet, and beyond cơm cháy, there are many beloved rice dishes like Cơm Tấm (broken rice plate), Cơm Chiên (fried rice), and Cơm Gà (chicken and rice).

In Cơm Cháy, Cháy translates to “burnt,” so the name literally means “burnt rice.” Traditionally, Cơm Cháy is the deliciously crispy, golden layer that forms at the bottom of the pot when cooking rice.

P/S: Cơm Cháy should not be confused with Cơm Chay, which literally means a vegan or vegetarian rice dish.

Before rice cookers became common, Vietnamese households used thick aluminum pots, which naturally created this crisp, golden rice crust—a special treat that kids often scrambled for at meal times.

With rice cookers now the norm, Cơm Cháy has nearly disappeared from daily meals. However, it’s become a nostalgic favorite, embodying the humble and rustic spirit of traditional Vietnamese cooking. Today, Cơm Cháy is most often enjoyed at countryside-style restaurants.

In a modern twist, Cơm Cháy also refers to crispy rice crackers: flat pieces of sticky rice are dried and deep-fried to a light, airy crisp. These crunchy bites are then coated with a savory-sweet fish sauce glaze and often finished with a sprinkle of fluffy Vietnamese pork floss (chà bông).

This version, Cơm Cháy Chà Bông, has become an irresistibly addictive snack.

Ingredients and Equipment

Steamed jasmine rice, sticky rice, or a mix of both. For a richer flavor, some Vietnamese cooks add a splash of coconut milk when cooking the rice.
Water
A nonstick skillet (or a cast iron or carbon steel skillet) and a spoon

How to Serve Vietnamese Scorched Rice

The simplest way to enjoy Cơm Cháy is to drizzle it with Vietnamese scallion oil or shallot oil and dip it in a flavorful sauce like Nước Chấm or Nam Jim Jaew.

To make it a complete meal, pair Cơm Cháy with a protein like Cá Chiên (fried fish), Cá Nướng Da Giòn (grilled fish with crispy skin), and steamed or blanched vegetables.

Rich and Savory Dishes: In Vietnam, Cơm Cháy is often served alongsid savory dishes like:

Thịt Kho (braised pork)
Cá Kho (caramelized fish)
Sườn Ram (caramelized pork ribs)
Kho Quẹt (caramelized fish sauce dip)

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