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Sauces and condiments from Vietnam
Cơm mẻ is a sour paste made by letting soft, wet cooked rice ferment for about a week to ten days, sometimes started with some of the old batch. Lactic acid bacteria sour it, and cooks use it as a souring ingredient.
| Overcooked, wet cooked rice | [phan2024] |
| Some of the old batch (optional) | Some households use the old batch as a starter, which shortens fermentation[phan2024] |
| Starter | spontaneous, or backslop with old mẻ |
Total time across the recorded steps: 7 days – 10 days
What changes: Rice is cooked soft and wet
Output: overcooked, wet rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Cơm mẻ is a sour paste made by letting soft, wet cooked rice ferment for about a week to ten days, sometimes started with some of the old batch. Lactic acid bacteria sour it, and cooks use it as a souring ingredient. Made in 4 steps over 7 days – 10 days. The longest step, ferment until sour, takes 7–10 days (Phan Thi Hang G 2024). Lactobacillus plantarum, L. fermentum and L. paracasei or L. casei does most of the fermenting.
| Main step | 7–10 daysReported[phan2024] | Ferment until sour |
|---|---|---|
| Acidity | pH 2.9–3.6Measured[duoc2013] | Ferment until sour |
Cơm mẻ ferments cooked rice into a sour paste. Cơm rượu is sweet glutinous rice fermented with a yeast starter, and Guizhou white sour soup ferments rice-washing water into a liquid.
Duoc et al. measured pH 2.91–3.55 in 18 cơm mẻ samples from six Mekong Delta provinces. The one bacterium identified from a sample in a 2024 study was Bacillus cereus, which can cause food poisoning.
Hazards the sources name: Bacillus cereus, the one isolate identified from a mẻ chua sample.
Every number is labelled with how it is known. How this atlas is made
