Cơm rượu is a traditional rice wine dessert made from fermented rice. Besides rice, the only other ingredient for this dessert is yeast. The yeast and cooked rice are mixed and rolled into small balls, which are then left to ferment for a few days.

The rice wine that is a byproduct of the fermentation is usually served with the dessert. According to tradition, Vietnamese people eat cơm rượuo on the fifth of May of the lunar calendar, for the Vietnamese Mid-year festival.