Entree: Vietnam – Hue – Cơm Âm Phủ (Hue-style mixed rice platter topped with assorted savory proteins, fried shallots, pickles and scallion oil)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 55 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 4 cups (760 g) cooked jasmine rice, warm
- 1 lb (450 g) pork belly, cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) cha lụa (Vietnamese pork sausage), sliced thin
- 1/2 cup (40 g) pork floss (ruốc)
- 4 hard-boiled eggs, peeled and halved or sliced
- 4 shallots (120 g), thinly sliced and fried until crisp (reserve for topping)
- 3 tbsp (45 ml) vegetable oil
- 4 green onions (40 g), thinly sliced
- 1 cup (150 g) quick pickled carrots and daikon (see below)
- 1 small cucumber, thinly sliced, for garnish
- Fresh cilantro sprigs for garnish
- Lime wedges for serving
- For the braised pork sauce:
  - 2 tbsp (30 g) granulated sugar
  - 2 tbsp (30 ml) fish sauce
  - 1 tbsp (15 ml) soy sauce
  - 1 cup (240 ml) water
  - 1 tsp (2 g) ground black pepper
- For the quick pickles:
  - 1/2 cup (120 ml) white vinegar
  - 1/2 cup (100 g) granulated sugar
  - 1/2 cup (120 ml) warm water
  - 1 tsp (6 g) salt
  - 1 cup (150 g) julienned carrots and daikon combined
- For the finishing savory sauce:
  - 3 tbsp (45 ml) fish sauce
  - 2 tbsp (30 g) granulated sugar
  - 2 tbsp (30 ml) tamarind water or lime juice
  - 1 tbsp (15 ml) mắm ruốc (fermented shrimp paste) optional and to taste

Instructions

1. Make the pickles: combine the vinegar, sugar, warm water and salt until dissolved; add the julienned carrots and daikon and let sit at least 20–30 minutes while you prepare other components.
2. Braise the pork belly: in a medium saucepan over medium heat, melt the 2 tbsp (30 g) sugar until a light caramel forms (watch carefully). Add the pork belly cubes and sear briefly to glaze. Add fish sauce, soy sauce, 1 cup (240 ml) water and black pepper. Bring to a simmer, cover partially, and braise gently 40–50 minutes until very tender and the sauce has reduced to a glossy glaze. Adjust seasoning to balance sweet and savory; keep warm.
3. Prepare scallion oil and fried shallots: heat 3 tbsp (45 ml) vegetable oil until shimmering, remove from heat and pour hot oil over the sliced green onions in a heatproof bowl; set aside. Fry the thinly sliced shallots in hot oil until golden and crisp (or use pre-fried shallots), drain on paper towels and reserve for topping.
4. Warm the cha lụa slices briefly in a skillet or microwave to take the chill off. Slice hard-boiled eggs.
5. Make the finishing savory sauce: whisk together fish sauce, sugar, tamarind water or lime juice, and optional mắm ruốc until sugar dissolves; taste and adjust acidity or saltiness.
6. Assemble plates: divide warm cooked rice among 4 bowls or shallow plates. Arrange braised pork belly, slices of cha lụa, pork floss, halved or sliced eggs, pickled carrots and daikon, cucumber slices, and a generous sprinkle of fried shallots around/over the rice.
7. Drizzle scallion oil over the rice and toppings, spoon a little of the braising sauce over the pork if desired, and serve extra finishing sauce on the side along with lime wedges and cilantro.