Vietnamese

Cơm Tấm (Broken Rice with Grilled Pork)

Name: Cơm Tấm (Broken Rice with Grilled Pork)
Total time: 75 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups broken rice (gạo tấm); 4 thin-cut bone-in pork chops; 3 tbsp fish sauce; 2 tbsp soy sauce; 2 tbsp sugar; 2 stalks lemongrass, finely minced; 3 cloves garlic, minced; 1 tbsp vegetable oil; Scallion oil (mỡ hành) for garnish; 1/2 cup Nước Chấm (Vietnamese sweet chili fish sauce); Sliced cucumbers and tomatoes for serving

A Vietnamese dish made from rice with fractured rice grains, traditionally served with grilled pork.

75 minutes

Serves 4

Main

Contains common allergens

Fish Seafood Soy Wheat

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Instructions

6 steps

1
Cook Broken Rice: Rinse the broken rice thoroughly until the water runs clear. Cook in a rice cooker with slightly less water than standard rice (about a 1:1.2 ratio of rice to water) to maintain a slightly firm texture.

2
Marinate Pork Chops: In a large bowl, whisk together fish sauce, soy sauce, sugar, minced lemongrass, garlic, and oil. Add the pork chops, coat thoroughly, and marinate for at least 1 hour in the refrigerator.
3
Grill Pork Chops: Preheat a grill or broiler to high heat. Grill the pork chops for 4-5 minutes per side until beautifully caramelized and slightly charred, ensuring the internal temperature reaches 145°F (63°C). Rest the meat for 5 minutes.
4
Prepare Scallion Oil: Heat 2 tbsp of oil in a small pan until shimmering, then pour it over a bowl of thinly sliced scallions and a pinch of salt.
5
Assemble Plate: Place a mound of cooked broken rice on a plate. Lay the grilled pork chop next to it. Drizzle the scallion oil generously over the rice and the pork.
6
Serve: Garnish the plate with fresh slices of cucumber and tomato. Serve with a small bowl of Nước Chấm on the side for drizzling over the rice and meat.

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