Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand.

Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.