Cơm Lam

Soak glutinous rice until the grains are hydrated, then drain well.

Season with salt and pack loosely into bamboo tubes lined or capped with banana leaf.

Add coconut water or water, leaving room for the rice to expand.

Roast over charcoal or bake until the bamboo chars lightly and the rice is tender.

Split the bamboo and serve the rice logs with sesame-peanut salt.