Vietnamese Broken Rice with Grilled Pork Chop (Cơm Tấm)越式烤豬扒飯 (碎米飯)
Cơm Tấm is a classic Vietnamese dish, traditionally made with "broken rice" (tấm), grilled marinated pork chops, a fried egg, shredded pork skin (bì), a savory fish sauce dressing (nước chấm), and various pickled vegetables. It's a flavorful and satisfying meal.
01Ingredients
- 500g pork chops (boneless, about 1-1.5 cm thick)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp granulated sugar
- 1 tbsp finely minced garlic
- 1 tbsp finely minced shallots
- 1 tsp black pepper
- 1 tbsp vegetable oil
- 1/2 tsp five-spice powder (optional)
- 4 tbsp fish sauce
- 4 tbsp granulated sugar
- 4 tbsp warm water
- 2 tbsp rice vinegar
- 1-2 cloves garlic, minced
- 1-2 bird's eye chilies, thinly sliced (optional)
- 1 tbsp lime juice
- 2 cups broken rice (or jasmine rice)
- 3 cups water
- 2 large eggs
- 1/2 cup pickled daikon and carrots (đồ chua - store-bought or homemade)
- 1/2 cup shredded pork skin (bì - store-bought or homemade, optional)
- 1/2 cup sliced cucumbers
- 1/4 cup chopped green onions
- 2 tbsp vegetable oil
- Fresh cilantro and mint (for garnish, optional)
Nutrition (per serving)892kcal
- Protein42.5g
- Carbs98.3g
- Fat28.6g
Fiber 1.2 gSodium 2847 mg
02Steps
- Thinly slice pork chops if they are too thick. In a bowl, combine fish sauce, soy sauce, oyster sauce, sugar, minced garlic, minced shallots, black pepper, vegetable oil, and five-spice powder.
- Add pork chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- In a small bowl, dissolve sugar in warm water. Add fish sauce, rice vinegar, minced garlic, sliced chilies, and lime juice. Stir well and set aside.
- Rinse broken rice thoroughly until water runs clear. In a rice cooker or pot, combine rinsed rice and water. Cook according to package instructions or until done.
- Preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates.
- Place marinated pork chops on the hot grill. Grill for 4-6 minutes per side, or until cooked through and nicely charred, basting with any leftover marinade during grilling.
- Heat vegetable oil in a small pan until shimmering. Add chopped green onions and cook for 30 seconds until fragrant but not browned. Set aside.
- In a separate non-stick pan, heat a small amount of oil over medium heat. Fry eggs sunny-side up until the whites are set and the yolks are still runny.
- Spoon broken rice onto a serving plate. Arrange grilled pork chop, a fried egg, pickled daikon and carrots, shredded pork skin (if using), and sliced cucumbers alongside the rice.
- Drizzle the green onion oil over the rice and components. Serve immediately with Nước Chấm on the side. Garnish with fresh cilantro and mint if desired.
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