Vietnamese
Cơm tấm sườn bì chả
A Saigon-style plate of fragrant broken rice with caramelized grilled pork chop, steamed egg meatloaf, shredded pork skin, pickles, scallion oil, and nước chấm. Each component is served separately on the plate so the sauce can soak gently into the rice.
Ingredients
- Vietnamese broken rice1 cup
- Water for cooking rice1 1/4 cups
- Bone-in pork chops, thin cut2 pieces, about 300g total
- Lemongrass, finely minced2 tablespoons
- Shallot, minced1 small
- Garlic, minced3 cloves
- Fish sauce4 tablespoons, divided
- Light soy sauce1 tablespoon
- Oyster sauce1 tablespoon
- Sugar4 tablespoons, divided
- Honey1 teaspoon
- Neutral oil3 tablespoons, divided
- Ground black pepper1/2 teaspoon
- Ground pork120g
- Eggs3
- Dried wood ear mushrooms, soaked and finely sliced2 tablespoons
- Dried mung bean noodles, soaked and cut short20g
- Cooked shredded pork skin80g
- Thính, roasted rice powder1 tablespoon
- Carrot and daikon pickles1/2 cup
- Cucumber, sliced1/2 small
- Tomato, sliced1 small
- Scallions, thinly sliced3
- Warm water3 tablespoons
- Lime juice or rice vinegar2 tablespoons
- Bird's eye chili, sliced1
Method
- Pound the pork chops lightly to tenderize, then make a few shallow cuts along the fat edge so they do not curl.
- Marinate the pork with lemongrass, shallot, 2 minced garlic cloves, 2 tablespoons fish sauce, soy sauce, oyster sauce, 1 tablespoon sugar, honey, 1 tablespoon oil, and black pepper for at least 1 hour or overnight.
- Rinse the broken rice gently 2 to 3 times until the water is less cloudy, drain well, then cook with 1 1/4 cups water in a rice cooker or covered pot until tender.
- For the chả trứng, mix ground pork with 2 whole eggs, 1 egg white, wood ear mushrooms, mung bean noodles, 1 teaspoon fish sauce, 1 teaspoon sugar, and a pinch of pepper.
- Pour the egg meatloaf mixture into a lightly oiled heatproof dish and steam over medium heat for 20 to 25 minutes until set.
- Beat the reserved egg yolk with a few drops of oil, brush it over the steamed meatloaf, and steam uncovered for 3 to 5 minutes more until the top is glossy and yellow.
- Toss the shredded pork skin with thính, 1/2 teaspoon fish sauce, and a pinch of sugar, then set aside at room temperature.
- Make scallion oil by placing sliced scallions in a small bowl, heating 2 tablespoons neutral oil until shimmering, and pouring it over the scallions with a pinch of salt.
- Make nước chấm by stirring warm water with 2 tablespoons sugar until dissolved, then add 2 tablespoons fish sauce, lime juice or rice vinegar, 1 minced garlic clove, and sliced chili.
- Grill the marinated pork over charcoal or a very hot grill pan for 3 to 5 minutes per side, brushing lightly with marinade or oil, until charred at the edges and cooked through.
- Fluff the broken rice and divide it between two plates, pressing it lightly into a small bowl first if you want the traditional molded shape.
- Serve each plate with one grilled pork chop, a wedge of chả trứng, a portion of bì, carrot and daikon pickles, cucumber, tomato, scallion oil over the rice, and nước chấm on the side.
Common questions
Can I substitute jasmine rice for Vietnamese broken rice in cơm tấm?
You can, but the texture will be less distinct and a little fluffier. If using jasmine rice, reduce the water slightly and avoid overcooking. Broken rice should cook drier and separate more like the classic dish.
How long should I marinate the pork chops for the best flavor?
At least 1 hour is enough for decent flavor, but overnight is better if you can. Keep it refrigerated while marinating. Thin chops absorb quickly, so don’t go much beyond 24 hours or the texture can get too soft.
What are the most common mistakes when cooking the pork and rice?
The biggest mistakes are overcooking the pork, skipping the shallow cuts so it curls, and using too much water for the rice. Also, don’t cook the marinade too early or let the rice sit wet before cooking.
How should I store leftovers, and how long do they keep?
Store rice, pork, and chả trứng separately in airtight containers. Refrigerate within 2 hours. They keep about 3 to 4 days. Reheat pork and chả gently so they stay moist; add a splash of water to the rice.
What should I serve with cơm tấm sườn bì chả?
Serve with nuoc cham, pickled carrots and daikon, cucumber slices, and a little scallion oil if you like. A fried egg is also common. Keep the toppings separate until serving so the rice stays fluffy.