Cám rðợu () also known as rðợu nếp cái is a traditional Vietnamese dessert from Southern Vietnam, made from glutinous rice. It is also offered on the fifth of May of the lunar calendar, the Vietnamese Mid-year festival.
To prepare cám rðợu, glutinous rice is cooked, mixed with yeast, and rolled into small balls. The balls are served in a slightly alcoholic milky, white liquid which is essentially a form of rice wine, and which also contains small amounts of sugar and salt. The dish is eaten with a spoon.
In Northern Vietnam, a similar dessert (which is thicker, with no liquid, and not made into balls) is called xôi rðợu.
Northern-style cám rðợu uses nếp cái hoa vàng or nếp than.
Cám rðợu in the central region is made with nếp ngá»Âng, and is cut into thick squares, and fermented in layers of banana leaves. This variation is also the strongest.