Vietnamese 30 min

Com Tam (Vietnamese Broken Rice with Grilled Pork)

Name: Com Tam (Vietnamese Broken Rice with Grilled Pork)
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 2 cups broken rice (com tam) or regular jasmine rice; 1.5 lbs bone-in pork chops, thin cut; 3 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons lemongrass paste; 1 tablespoon sugar; 3 cloves garlic, minced; 1 tablespoon neutral oil; 4 eggs, sunny-side up; Nuoc cham dipping sauce: 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 1/2 cup warm water, 2 cloves garlic minced, 1 red chili minced; Sliced cucumber, tomato, and pickled daikon for serving; Green onion oil: 4 tablespoons vegetable oil heated with 3 green onions, sliced

high-proteindairy-freecomfort-food

Ingredientsfor 2

540

Cal

38g

Protein

50g

Carbs

20g

Fat

12 cups broken rice (com tam) or regular jasmine rice
21.5 lbs bone-in pork chops, thin cut
33 tablespoons fish sauce
42 tablespoons soy sauce
52 tablespoons lemongrass paste
61 tablespoon sugar
73 cloves garlic, minced
81 tablespoon neutral oil
94 eggs, sunny-side up
10Nuoc cham dipping sauce: 3 tablespoons fish sauce, 3 tablespoons lime juice, 2 tablespoons sugar, 1/2 cup warm water, 2 cloves garlic minced, 1 red chili minced
11Sliced cucumber, tomato, and pickled daikon for serving
12Green onion oil: 4 tablespoons vegetable oil heated with 3 green onions, sliced

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Instructions

1
Marinate pork chops in fish sauce, soy sauce, lemongrass paste, sugar, garlic, and oil for at least 30 minutes. For best results, marinate overnight in the refrigerator.
2
Cook broken rice as you would regular rice — broken rice absorbs slightly less water (about 1.5:1 water to rice ratio). The broken grains have a chewier, more rustic texture than whole-grain rice.
3
Grill or pan-fry pork chops on a very hot grill or cast iron over high heat. Cook 3 minutes per side until beautifully charred with dark caramelized grill marks and an internal temperature of 145°F. Rest 3 minutes.
4
Make nuoc cham: whisk fish sauce, lime juice, sugar, warm water, garlic, and chili until sugar dissolves. This sweet-sour-salty-spicy dipping sauce is the soul of the dish.
5
Serve broken rice topped with pork chop, a sunny-side-up egg, pickled daikon, sliced cucumber and tomato. Drizzle green onion oil over the rice. Pour nuoc cham over everything or use as a dipping sauce.