In my journey exploring Dien Bien province, Northwestern Vietnam, I stayed in a small Thai Village and got the change to learn about the proper way to make Cơm Lam, which is rice stuffed in bamboo. Stuffing rice in a bamboo trunk is a very traditional way to cook rice in the mountain. Back then, the villagers would pack rice in bamboo and brought it along when they went to work and grilled the bamboo when they needed to eat. After cook, the bamboo will give the rice a very distinctive smell and flavor. That method of cookery is still being used until now, and it became a very famous dishes in the Northwest regents. Also, I did a Com Lam experiment by adding minced onion and cat ear mushroom. That day was the first time I tried grilled moss in my entire life. Combined with some herbs and seasoning, the moss actually tasted better than I expected.

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✦ Director: Na Son
✦Food advisors: Thu Thuy Doan, Francis Thuan
✦Videographers: Nguyen The Hung, Rai, Tran Manh
✦Editors: TienQ, Vuong Anh