Entree: Vietnam – Southern Vietnam – Cơm Tấm (Broken-rice plate with grilled marinated pork, pickles, scallion oil and a fried egg)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 2 cups (370 g) broken rice (cơm tấm)
- 4 bone-in pork chops, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (30 ml) vegetable oil, plus 2 tbsp (30 ml) for grilling
- 3 cloves (9 g) garlic, minced
- 1 small (30 g) shallot, minced
- 1 tsp (5 g) freshly ground black pepper
- 4 large eggs, approx. 50 g each
- 3 tbsp (45 ml) vegetable oil (for scallion oil)
- 3 scallions, green parts thinly sliced, whites separated and minced (approx. 45 g total)
- 1 cup (120 g) julienned carrot
- 1 cup (120 g) julienned daikon (white radish)
- 1/2 cup (120 ml) rice vinegar
- 2 tbsp (30 g) granulated sugar (for pickles)
- 1 tsp (5 g) salt (for pickles)
- 1/4 cup (60 ml) fish sauce (for nuoc cham)
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) warm water (for nuoc cham)
- 2 tbsp (30 g) granulated sugar (for nuoc cham)
- 1 clove (3 g) garlic, minced (for nuoc cham)
- 1 small red bird’s eye chili, thinly sliced (optional)
- 1 cup (120 g) thinly sliced cucumber
- 2 tbsp (30 g) roasted peanuts, chopped
- Fresh cilantro and lime wedges for garnish

Instructions

1. Make marinade and marinate pork: in a bowl mix 3 tbsp (45 ml) fish sauce, 2 tbsp (30 g) sugar, 2 tbsp (30 ml) vegetable oil, 3 cloves (9 g) minced garlic, 1 small (30 g) minced shallot and 1 tsp (5 g) black pepper. Score pork chops lightly, coat thoroughly, and marinate at least 1 hour or up to overnight in the refrigerator.
2. Prepare pickles: combine 1 cup (120 g) julienned carrot and 1 cup (120 g) julienned daikon with 1/2 cup (120 ml) rice vinegar, 2 tbsp (30 g) sugar and 1 tsp (5 g) salt. Toss and let sit at room temperature 20–30 minutes, then refrigerate until serving.
3. Cook rice: rinse 2 cups (370 g) broken rice until water runs clear. Cook in a rice cooker or pot with 2 1/2 cups (600 ml) water until tender; fluff and keep warm.
4. Make scallion oil: warm 3 tbsp (45 ml) vegetable oil in a small pan until shimmering. Remove from heat, stir in the white sliced parts of scallions, then add the thinly sliced green parts. Set aside to infuse.
5. Make nuoc cham: whisk together 1/4 cup (60 ml) fish sauce, 1/4 cup (60 ml) lime juice, 1/4 cup (60 ml) warm water, 2 tbsp (30 g) sugar, 1 clove (3 g) minced garlic and the optional chili until sugar dissolves; adjust balance of sour, salty and sweet to taste.
6. Grill pork: heat a grill or grill pan and brush with 2 tbsp (30 ml) vegetable oil. Grill marinated chops over medium-high heat 4–6 minutes per side (depending on thickness) until caramelized and cooked through; rest 5 minutes, then slice thinly.
7. Fry eggs: in a skillet heat a little oil and fry 4 large eggs, approx. 50 g each, sunny-side up or to desired doneness.
8. Assemble plates: divide broken rice among 4 plates, spoon scallion oil over rice, top with grilled pork slices, a fried egg, a handful of pickled carrots/daikon, cucumber slices, chopped roasted peanuts and cilantro. Serve with nuoc cham on the side for drizzling.