3 Easy Ways to Make Delicious Vietnamese Rice Wine Starter (Com Me)

“Me oi la me, chua chua thom thom, nem vao mon an la ngon me ly!” (Oh, fermented rice, sour and aromatic, adding it to dishes makes them incredibly delicious!). This familiar Vietnamese folk saying speaks volumes about the beloved rice wine starter known as “com me.” This staple ingredient brings a unique and unforgettable flavor to countless Vietnamese dishes.

Today, Nongnghiepvietnam.org shares three simple methods for making com me right at home. These techniques ensure quick fermentation, prevent mold, and guarantee delicious results. Let’s get started!

3 Foolproof Methods for Flavorful Com Me

1. Com Me from Cooked Rice and Rice Water

Rice wine starter made from cooked rice and rice water

This method is simple yet effective.

Ingredients:

• Non-glutinous rice: 500g (Do not use glutinous rice)
• Water: 2 liters
• Glass jar with a lid

Instructions:

1. Prepare the ingredients:

   • Wash the rice and cook it in a rice cooker as usual. Note: The rice should be cooked until soft for optimal fermentation.

   Step 1: Preparing the ingredients for rice wine starter

   Collect the rice water and let it cool before adding it to the glass jar.

2. Ferment the rice:

   • Boil a small amount of the rice water, let it cool, and pour it into the prepared glass jar.
   • Once the cooked rice has cooled completely, add it to the jar containing the rice water. Ensure the water covers the rice.
   • Seal the jar tightly and store it in a cool, dry place for about 14 days to allow natural fermentation.

   Step 2: Making the rice wine starter

   Add the cooled rice to the glass jar.

   Step 2: Sealing the jar for fermentation

   Seal the jar and wait for fermentation.

3. Finished product:

   • After about two weeks, the rice will ferment, becoming soft and creamy white with a characteristic sour aroma. The com me is now ready to use.

   Step 3: The finished rice wine starter

   Fermented com me has a white, smooth texture.

2. Com Me from Cooked Rice and Starter Culture

Rice wine starter made with existing starter

This quick and easy method is a favorite among home cooks.

Ingredients:

• Cooked rice: 1/2 cup
• Com me starter culture: 1/2 cup (available at Asian markets)
• Glass jar with a lid

Instructions:

1. Preparation: Place the starter culture in the prepared glass jar and seal it tightly.

   Step 1: Preparing the starter culture

   Add the starter culture to the glass jar.

2. Fermentation:

   • Rinse the cooked rice lightly with water, then add it to the jar containing the starter.
   • Seal the jar and store it in a cool, dry place. The ideal temperature for fermentation is between 73-90°F (23-32°C). Ferment for about 7 days.

   Step 2: Adding cooked rice to the starter

   Add the cooked rice to the jar containing the starter.

   Note:

   • The ratio of starter culture to cooked rice should be 1:1.
   • Do not use burnt rice as it will hinder the fermentation process.

3. Finished product:

   • After 7 days, the rice will ferment, becoming slightly bubbly with a characteristic tangy aroma.

   Step 3: The finished rice wine starter

   The fermented com me has an enticing aroma.

   Tip: As you use the com me, replenish it by adding more cooked rice (following the steps above) to keep it thriving and readily available.

3. Com Me from Cooked Rice and Yogurt

Rice wine starter made with yogurt

This method may sound unconventional, but it’s surprisingly effective.

Ingredients:

• Warm, softly cooked rice: 1 cup
• Yogurt: 2 tablespoons
• Sugar: 1 teaspoon
• Glass jar with a lid

Instructions:

1. Preparation:

   • Place the softly cooked rice in a bowl and mix well with 1 tablespoon of warm water (around 120°F/49°C) and sugar.

   Step 1: Preparing the rice mixture

   Mix the rice with sugar and warm water.

2. Fermentation:

   • Add the yogurt to the rice mixture and stir well.
   • Transfer the mixture to the glass jar and seal it tightly.
   • There are two fermentation methods:
     • Method 1: Place the jar in a pot of warm water (180°F/83°C) for 2-3 days.
     • Method 2: Incubate the jar in an oven or appliance with temperature control (rice cooker, yogurt maker, etc.) at 180°F/83°C for 7-8 hours.

   Step 2: Adding yogurt to the rice mixture

   Add yogurt to the rice and mix well.

   Step 2: Sealing the jar for fermentation

   Seal the glass jar tightly.

3. Finished product:

   • After the incubation period, the rice will ferment and develop a characteristic sour aroma, indicating it’s ready to use.

   Step 3: The finished rice wine starter

   The fermented com me has an off-white, smooth texture and a pleasant aroma.

Tips for Keeping Your Com Me Fresh and Flavorful

• To prevent mold, use a clean glass jar, rinse it with boiling water, and let it dry completely before adding the ingredients.
• Use the com me within one month for optimal flavor.
• Nongnghiepvietnam.org recommends using glass jars for fermentation because they are heat-resistant, easy to clean, and don’t retain odors.

Using a glass jar for fermentation

Glass jars are ideal for fermenting com me.

Conclusion

These are three simple and easy methods for making com me at home, brought to you by Nongnghiepvietnam.org. We hope you find success and create a delicious, flavorful batch of com me to enhance your family meals!

Have you tried making com me before? Share your experience in the comments below! Don’t forget to visit Nongnghiepvietnam.org regularly for more helpful tips and insights!