vietnamesebroken-riceporkstreet-foodclassicgrilledegg

Cơm Tấm

Name: Cơm Tấm
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 300 g broken rice; 420 ml water; 2 pieces (about 360 g total) bone-in pork chops, about 1.5 cm thick; 10 g garlic, finely minced; 20 g shallot, finely minced; 20 ml fish sauce; 10 ml light soy sauce; 15 g sugar; 10 ml neutral oil; 2 g ground black pepper; 80 g cooked pork skin, very finely shredded; 40 g lean cooked pork, finely shredded; 10 g toasted rice powder; 5 ml fish sauce; 3 g sugar; 80 g daikon, julienned; 80 g carrot, julienned; 45 ml rice vinegar; 45 ml warm water; 20 g sugar; 3 g salt; 30 ml fish sauce; 45 ml warm water; 12 g sugar; 15 ml lime juice; 5 g garlic, finely minced; 5 g red chili, finely sliced; 2 eggs; 10 ml neutral oil; 10 g scallion, thinly sliced

This classic plate of Cơm Tấm combines tender broken rice with sweet-savory grilled pork chops, chewy shredded pork skin, crisp pickled daikon and carrot, and a rich fried egg. The fish sauce dressing ties everything together with the bright, salty-sweet punch that makes the dish irresistible.

30 min

2 servings

880 kcal

Vietnamese

Ingredients

Cơm

300 gbroken rice
420 mlwater

Sườn nướng

2 pieces (about 360 g total)bone-in pork chops, about 1.5 cm thick
10 ggarlic, finely minced
20 gshallot, finely minced
20 mlfish sauce
10 mllight soy sauce
15 gsugar
10 mlneutral oil
2 gground black pepper

Bì

80 gcooked pork skin, very finely shredded
40 glean cooked pork, finely shredded
10 gtoasted rice powder
5 mlfish sauce
3 gsugar

Đồ chua

80 gdaikon, julienned
80 gcarrot, julienned
45 mlrice vinegar
45 mlwarm water
20 gsugar
3 gsalt

Nước mắm

30 mlfish sauce
45 mlwarm water
12 gsugar
15 mllime juice
5 ggarlic, finely minced
5 gred chili, finely sliced

Trứng và hoàn thiện

2eggs
10 mlneutral oil
10 gscallion, thinly sliced
100 gcucumber, sliced
100 gtomato, sliced

Instructions

1
Rinse the broken rice in 2 to 3 changes of water until the water is less cloudy. Combine with the water in a rice cooker or saucepan and start cooking. Broken rice cooks quickly and should be tender but distinct, not mushy.
2
While the rice cooks, mix the pork chop marinade: garlic, shallot, fish sauce, soy sauce, sugar, oil, and black pepper. Rub it thoroughly over the pork chops and let them sit for 10 minutes at room temperature. A short marinade is enough here because the seasoning is strong and the chops are thin.
3
Make the quick pickle by dissolving the sugar and salt in the rice vinegar and warm water, then add the daikon and carrot. Toss well and leave to lightly pickle until serving; they should soften slightly while staying crisp.
4
Prepare the bì by mixing the shredded pork skin, shredded lean pork, toasted rice powder, fish sauce, and sugar. Toss until the pork skin is lightly seasoned and the rice powder clings to the strands without turning pasty.
5
Stir together the nước mắm: fish sauce, warm water, sugar, lime juice, garlic, and chili. Mix until the sugar dissolves, then taste; it should be savory, tangy, and lightly sweet.
6
Heat a grill pan or heavy skillet over medium-high heat. Cook the pork chops for 4 to 5 minutes on the first side, then 3 to 4 minutes on the second side, adjusting the heat so the sugar caramelizes without burning. The pork is done when nicely browned and the thickest part reaches at least 63°C. Rest for 3 minutes before serving so the juices settle.
7
In a separate frying pan, heat the oil over medium heat and fry the eggs until the whites are set and the yolks are still runny or cooked to your preference. For the classic look, spoon a little hot oil over the whites so they puff slightly without flipping.
8
Fluff the rice and divide between 2 plates. Top each plate with a pork chop, a mound of bì, and a fried egg. Add drained đồ chua, cucumber, tomato, and scallion. Serve immediately with the nước mắm on the side or spooned over the rice just before eating.

Nutrition per serving

880 kcal

Calories

43g

Protein

79g

Carbs

40g

Fat

Fiber

Notes

•Ask your butcher to cut the pork chops thin for faster cooking and better caramelization.
•If you cannot buy toasted rice powder, grind toasted plain rice in a spice grinder until sandy, not flour-fine.
•A charcoal grill gives the most authentic flavor, but a grill pan or cast-iron skillet works well for a 30-minute version.
•For extra richness, drizzle scallion oil over the rice before serving.

Background

Cơm Tấm is a beloved Saigon street food built around fractured rice grains that were once considered a humble by-product of milling. Over time, it became one of southern Vietnam’s most iconic meals, commonly served with grilled pork, bì, chả, pickles, and nước mắm for a balanced, hearty plate.

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