Com Tam (Broken Rice with Grilled Pork Chop)
Cơm tấm sườn
A Saigon favorite: grilled sweet and savory pork chops over rice with pickles, cucumber, and a fried egg.
Serves 4
Prep 20 min
Cook 20 min
Ingredients
- 4 bone-in pork chops, about 3/4 inch thick
- 3 tablespoons fish sauce
- 3 tablespoons sugar
- 2 stalks lemongrass, minced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
- 3 cups cooked jasmine rice
- 4 eggs
- 1 cucumber, sliced
- 1 tomato, sliced
- 1/2 cup pickled carrot and daikon
- 1/4 cup nuoc cham
Steps
Step 1. Mix the fish sauce, sugar, lemongrass, garlic, and 1 tablespoon of oil. Marinate the pork chops for 1 hour or overnight.
Step 2. Grill or pan-cook the chops over medium-high heat for 5 to 6 minutes per side, until browned and cooked through (145°F) with no pink in the center.
Step 3. Fry the eggs in the remaining oil until the whites are set.
Step 4. Serve each chop on rice with an egg, cucumber, tomato, pickles, and nuoc cham.
Where this recipe comes from
Yoribang Vietnamese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Vietnamese dishes. Fish sauce, rice noodles, rice paper, and fresh herbs like mint, cilantro, and Thai basil are sold at Asian grocery stores. Vietnamese cooking balances sweet, salty, sour, and spicy, so taste your sauces and adjust.