Cơm Tấm (Vietnamese Broken Rice)

🧂 Ingredients

• 2 cups Broken rice (Gạo Tấm)(Also known as 'Gạo Tấm'. If unavailable, use regular rice, but the texture will differ. Rinse thoroughly before cooking.)
• 4 bone-in or boneless Pork chops(About 1-inch thick. Loin or shoulder cuts work well.)
• 3 stalks Lemongrass(Trim off tough outer layers, mince the tender white and pale green parts finely.)
• 4 cloves Garlic(Minced.)
• 2 medium Shallots(Finely minced.)
• 3 tbsp Fish sauce(High-quality Vietnamese fish sauce is recommended.)
• 2 tbsp Sugar(Granulated or brown sugar.)
• 1 tsp Black pepper(Freshly ground.)
• 2 tbsp Vegetable oil(For marinating and frying.)
• 4 large Eggs(For frying.)
• 1 cup Pickled vegetables (Đồ Chua)(Store-bought or homemade. Typically includes shredded daikon radish and carrots.)
• for serving Nuoc mam pha(Vietnamese dipping fish sauce. Can be store-bought or homemade.)
• 2 stalks Scallions(Green parts only, thinly sliced, for garnish (optional).)
• small bunch Cilantro(Fresh, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the pork marinade: In a bowl, combine the minced lemongrass, minced garlic, minced shallots, fish sauce, sugar, black pepper, and 2 tbsp vegetable oil. Mix well until the sugar is dissolved.

   ⏱️ 5 minutes
2. 2

   Marinate the pork: Add the pork chops to the marinade, ensuring each chop is well-coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.

   ⏱️ 4+ hours
3. 3

   Cook the broken rice: Rinse the broken rice thoroughly under cold water until the water runs clear. Drain well. Cook the rice according to package directions, or use a 1:1.5 ratio of rice to water (e.g., 2 cups rice to 3 cups water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Let it steam, covered, off the heat for 10 minutes before fluffing with a fork.

   ⏱️ 25 minutes
4. 4

   Grill the pork chops: Preheat your grill or grill pan to medium-high heat (around 200-230°C / 400-450°F). Grill the marinated pork chops for about 5-7 minutes per side, or until they are nicely charred and cooked through. The internal temperature should reach 71°C (160°F). Let the pork rest for a few minutes before slicing.

   ⏱️ 15 minutes
5. 5

   Fry the eggs: While the pork is resting, heat a little oil in a non-stick skillet over medium heat. Crack an egg into the skillet and fry it sunny-side up or to your desired doneness. Repeat for the remaining eggs.

   ⏱️ 5 minutes
6. 6

   Assemble the dish: Divide the cooked broken rice among four plates. Top each plate with a grilled pork chop (sliced or whole), a fried egg, and a generous portion of pickled vegetables. Drizzle with nuoc mam pha to taste. Garnish with sliced scallions and cilantro if desired.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Broken rice has a unique, slightly chewier texture compared to regular rice, making it ideal for this dish.
• ✓Achieving a good char on the pork chops is key to the authentic Cơm Tấm flavor. Don't be afraid of some caramelization.
• ✓Nuoc mam pha is essential for the authentic taste. Adjust the sweetness, sourness, and spiciness to your preference.
• ✓The pickled vegetables (Đồ Chua) add a crucial tangy and refreshing contrast to the rich pork and rice.

🔄 Variations

• Add shredded steamed pork skin (bi) for extra texture.
• Serve with a slice of steamed pork and egg meatloaf (chả trứng).

🥗 Nutrition

Per serving