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description Com Ruou Overview

Cơm rượu is a Vietnamese fermented-rice dessert or snack made from cooked glutinous rice inoculated with a traditional starter culture. Fermentation converts part of the rice starch into sugars and a small amount of alcohol, giving the dish a soft texture, sweet taste, and mild alcoholic character; the rice may be served with some of its fermented liquid. It is associated especially with southern Vietnamese foodways and is commonly linked to the Đoan Ngọ festival. The dish is for readers interested in traditional fermentation and Vietnamese cuisine.

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What is cơm rượu made from?

Cơm rượu is made from cooked glutinous rice and a traditional yeast or starter culture. Fermentation softens the rice and creates a sweet liquid with a mild alcoholic character. [Cơm rượu overview](https://en.wikipedia.org/wiki/C%C6%A1m_r%C6%B0%E1%BB%A3u)

Does cơm rượu contain alcohol?

Yes. The fermentation produces a small amount of alcohol, but cơm rượu is a fermented dessert rather than a distilled spirit. Its typical presentation combines soft rice pieces with a lightly alcoholic white liquid. [Cơm rượu overview](https://en.wikipedia.org/wiki/C%C6%A1m_r%C6%B0%E1%BB%A3u)

How is southern Vietnamese cơm rượu different from northern xôi rượu?

Southern cơm rượu is commonly served as small fermented rice balls in liquid. A northern related dish called xôi rượu is generally thicker, often served without the same amount of liquid, and may use different glutinous-rice varieties. [Cơm rượu overview](https://en.wikipedia.org/wiki/C%C6%A1m_r%C6%B0%E1%BB%A3u)

When is cơm rượu traditionally eaten in Vietnam?

It is associated with Tết Đoan Ngọ, the Vietnamese Mid-Year Festival, traditionally observed on the fifth day of the fifth lunar month. The dish is especially linked with southern Vietnamese food traditions. [Cơm rượu overview](https://en.wikipedia.org/wiki/C%C6%A1m_r%C6%B0%E1%BB%A3u)

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