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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.
Fully documentedSauces and condiments7 days – 10 days
Recipe
No fixed amounts recordedHousehold method with no fixed amounts.
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
Start
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What changes:Rice is cooked soft and wet
Step 1 of 4
Cook rice soft and wet
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Lactobacillus plantarum
L. fermentum
L. casei
Output: overcooked, wet rice.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
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.
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.