Broken Rice (Cơm tấm)

Cơm tấm · Com tam

Ingredients10

• broken rice200 g
• pork chops (sườn)150 g
• pork skin (bì)50 g
• fish sauce30 ml
• sugar1 tbsp
• garlic, minced2 cloves
• lemongrass, finely chopped1 stalk
• vegetable oil2 tbsp
• eggs2
• pickled carrots and daikon50 g

Method

1. Rinse the broken rice under cold water and cook it in a rice cooker or pot with 1.5× water; keep warm.
2. Combine fish sauce, sugar, minced garlic, lemongrass, and a pinch of pepper in a bowl; add the pork chops and marinate for 15 minutes.
3. Heat 1 tbsp oil in a grill pan over medium‑high heat and grill the marinated pork chops until cooked through and caramelized, about 4‑5 minutes per side.
4. In a separate skillet, heat the remaining oil and fry the pork skin until crisp; set aside on paper towels.
5. Heat a non‑stick pan over medium heat, add a little oil, and fry the eggs sunny‑side‑up, keeping the yolks runny.
6. While the meat cooks, arrange the pickled carrots and daikon and sliced cucumber on a plate for garnish.
7. To serve, place a mound of cooked broken rice on each plate, top with a grilled pork chop, a portion of crispy pork skin, and a fried egg; add the pickled vegetables on the side.
8. Drizzle a little extra fish‑sugar sauce over the rice, sprinkle chopped scallions or cilantro, and enjoy immediately.