Com Tam (Broken Rice with Grilled Pork)
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The Tale of Com Tam (Broken Rice with Grilled Pork)
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Com tam, or 'broken rice,' began as humble farmer's food in the Mekong Delta of southern Vietnam, using the broken grains left over from milling that couldn't be sold as whole rice. Once considered lesser fare, it became a beloved Saigon street food, especially topped with grilled pork chop, shredded pork skin, and a fried egg.
Ingredients
Scale:· 4 servings
- 4 boneless pork chops
- 3 tbsp fish sauce
- 2 tbsp sugar
- 2 cloves garlic, minced
- 2 tbsp lemongrass, minced
- 1 tbsp honey
- 4 cups broken rice, cooked
- 4 fried eggs
- Sliced cucumber and tomato
- Pickled carrot and daikon
- Nuoc cham dipping sauce, for serving
Instructions
- 1Marinate pork chops with fish sauce, sugar, garlic, lemongrass, and honey for at least 1 hour.
- 2Grill or pan-sear the pork chops over high heat until charred at the edges and cooked through.
- 3Rest the pork briefly, then slice if desired.
- 4Fry the eggs sunny-side up in a separate pan.
- 5Plate the broken rice with the grilled pork chop and a fried egg on top.
- 6Arrange cucumber, tomato, and pickled carrot and daikon alongside.
- 7Serve with nuoc cham for drizzling over the rice.
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