Top 8 Most Unique Dishes of the Cham People

Cơm Nị – Cà Púa is an impeccable fusion of Cham cuisine. Two distinct dishes, yet inseparable, they complement each other to create a uniquely captivating flavor. The careful selection of ingredients and the meticulous cooking process are what make this dish a true masterpiece. First, let’s talk about Cơm Nị. The rice is carefully chosen, rinsed clean, and lightly salted, then rinsed again. After draining, the rice is sautéed with butter, cloves, and cinnamon to release a fragrant aroma. Then, it’s mixed with roasted annatto seed powder, which gives the rice its signature golden color. This rice is then cooked with a mixture of salt, sugar, monosodium glutamate, and curry powder. Once the rice is nearly cooked, coconut milk or fresh milk is poured in and simmered until fully cooked. It’s important not to add the coconut milk or milk at the beginning, as it would burn the rice at the bottom and make it less fragrant. To add a unique twist, raisins are sometimes mixed into the rice, adding an extra layer of flavor. The complexity and precision involved in preparing Cơm Nị already showcase the expertise of the Cham people, resulting in a dish that is not only delicious but also rich and creamy.

Now, let's move on to Cà Púa, which complements the delicacy of Cơm Nị. To ensure the perfect taste, the beef used in Cà Púa is soaked in wine and ginger to remove any unwanted odor. Fresh, young coconut is grated, with half used to extract coconut milk and the other half roasted until golden. In a hot pan, beef is stir-fried with dried coconut, homemade curry, and chili salt. The beef is cooked until it soaks up all the flavors, then coconut milk is added, and the mixture is simmered until the beef becomes tender. Finally, shallots, roasted peanuts, and grated coconut are sprinkled over the dish, adding a finishing touch that enhances the flavor of Cà Púa.

Each ingredient and dish is impressive on its own, but when paired together, they elevate the flavors even further. The golden, fragrant rice, creamy with a hint of coconut, is perfectly complemented by the spicy, savory broth of Cà Púa, creating a taste that will leave anyone in awe after the first bite.

First on the list of Ninh Thuận's iconic Cham fermented dishes is Mắm Lòng Cá, also known as Fish Stomach Fermented Fish. This unique dish is made from the stomachs of various types of fish such as tuna, mackerel, or anchovies. The process to make this dish is simple but requires patience. The fish stomachs are thoroughly cleaned and then mixed with coarse salt, placed into a jar, and left to sun-dry for about three days. At this point, the mắm is very salty and not yet ready to eat. To make it palatable, it must be cooked with sugar, garlic, chili, ginger, and finely chopped pork belly. Only after this preparation does Mắm Lòng Cá reach its full potential. This dish is best enjoyed when served with hot steamed rice, grilled freshwater fish, raw sliced cà dĩa, and fresh herbs. It's so delicious that even the pickiest eaters will be tempted to eat to their heart's content.

The Cham community is known for its vibrant festivals year-round. And with every festival comes food—whether it’s large celebrations like Ngap Kabaw Yang Pataw or Padhi, or smaller ones with offerings of goat, chicken, duck, eggs, and sweets. Among the essential dishes is Mưthin Mắm, a signature dipping sauce made with fermented fish.

Historically, the Cham people lived by the sea, relying heavily on fishing. Along the coast, they would gather fish, salt it, and ferment it for both consumption and trade. Mắm Nêm is made from various types of fish, most commonly anchovies. The preparation process is straightforward: fresh anchovies are washed and drained, then mixed with salt in a ratio of 3 parts fish to 1 part salt, or 4 parts fish to 1 part salt for a milder taste. The mixture is left to ferment in a jar for about 20 days to a month, allowing the fish to mature in the salt and develop its rich, pungent flavor.

There are two main ways the Cham people enjoy Mắm Nêm: either as whole fish or in its liquid form. The whole fish version, made with anchovies, can be cooked or eaten raw, depending on the preference. The trick lies in the right amount of salt—too much and the fish will be too salty, too little and it will spoil. Experience and intuition are key to perfecting this dish.

Mango Salad with Anchovies is a highly favored dish in Cham cuisine, particularly in the region. Whenever the Cham people have access to fresh anchovies, they typically prepare two dishes: a vegetable soup and this refreshing mango salad. It has become a beloved tradition in Ninh Thuận.

The dish is simple yet full of flavor. It starts with small, sun-dried anchovies that are fried until crispy. Shredded green mango is mixed with herbs like Vietnamese coriander, and the tangy sweetness of sugar syrup is balanced with a spicy kick. Roasted peanuts add a fragrant crunch to the dish, creating a delightful blend of textures and tastes in every bite.

Canh Bồi is a cherished soup in Cham cuisine, beloved for its refreshing and flavorful nature. It's especially popular in Ninh Thuận, where it offers a cooling respite from the intense heat of the region.

Unlike the typical vegetable soups you might find in Vietnamese meals, Canh Bồi stands out with its unique preparation and appearance. To create the perfect bowl of Canh Bồi, Cham people select tender, young green stems of specific herbs, which are then combined with traditional spices. This soup is not just a refreshing dish to accompany rice during hot summer days; it's also considered a medicinal remedy with health benefits, making it both a culinary and therapeutic treat.

Similar to curry, the Ga Pội dish consists of ingredients like curry powder, beef, coconut oil, fresh coconut, peanut oil, and plenty of ripe chili peppers. This dish can either be prepared as a fried rice, much like the famous Yang Chow Fried Rice served in restaurants, or cooked as a curry to be enjoyed with rice, bread, or noodles.

At Cham gatherings and parties, Ga Pội is an essential dish and is particularly loved by guests. What makes it truly special is that, thanks to the expert cooking skills of Cham housewives, Ga Pội can stay fresh and delicious for up to half a month without spoiling.

Next on the list of simple yet flavorful dishes from the Cham people of Ninh Thuận is Fried Eggplant (Cà Dĩa Chiên). This seemingly simple dish holds a wealth of flavors and traditions. The Cà Dĩa, or “ca bom” as it's locally known, is a large variety of eggplant with a delicate fragrance and a firm, chewy flesh. Its unique texture and mild taste make it the perfect ingredient for stir-frying and deep-frying, which is why it’s a staple in Cham cooking.

When you enjoy Fried Eggplant, Cham locals often say it’s a dish that will have you going back for more rice. The savory, rich, spicy flavors combined with the eggplant's subtle sweetness create a dish so irresistible that even the most modest eater will find themselves savoring every bite.

This humble dish is a common feature in the everyday meals of the Cham people. The dish is made by grinding toasted rice into fine powder, which is then cooked with curry, eggplant, raw papaya, radish, and carrots.

Once cooked, it is seasoned with garlic, onions, MSG, and a few tamarind fruits. The tamarind softens and releases its sour flavor, and for added depth, a little of the Khmer fermented fish paste, prahoc, is added. While the taste may initially seem unusual, after a few tries, it becomes addictive. This dish is often enjoyed with rice or noodles, making it both filling and delicious.

If you visit Châu Đốc town and take a ferry across Châu Giang, you'll enter the heart of the Cham community in the southwestern region of Vietnam. A visit to their festivals and a taste of their traditional foods will reveal the uniqueness of Cham culture.