🍚 Cơm tấm sườn (broken rice with grilled pork chop)

Name: Cơm tấm sườn (broken rice with grilled pork chop)
Total time: 60 min
Yield: 4
Cuisine: Vietnam · Saigon (Ho Chi Minh City)
Ingredients: 4 thin bone-in pork chops (about 600 g); 2 tbsp fish sauce, 1 tbsp sugar, 2 garlic cloves and 1 shallot, minced (marinade); 400 g broken rice; 4 eggs; Pickled carrot and daikon (do chua) to serve; Dipping sauce: 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lime juice, 6 tbsp water, 1 chilli; 1 tbsp vegetable oil; 3 scallions, sliced, warmed in 2 tbsp oil (scallion oil)

Origin: Vietnam · Saigon (Ho Chi Minh City)

880kcal

per serving · 400 g

220kcal

per 100 g

44 gProtein11 g / 100 g

32 gFat8 g / 100 g

104 gCarbs26 g / 100 g

Cơm tấm is Saigon's broken-rice plate: fluffy fragments of rice topped with a sweet-savoury grilled pork chop marinated in fish sauce, garlic and sugar, with a fried egg, a spoonful of scallion oil and tangy pickled vegetables. Smoky, caramelised pork meets soft rice and bright pickles. Everything is drizzled with nước chấm, a sweet-sour fish-sauce dipping sauce.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: grilled pork chop, fish sauce

Not veganbecause of: grilled pork chop, fried egg, fish sauce

Contains porkbecause of: grilled pork chop

Not keto26 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Fish

What it is made of

broken ricegrilled pork chopfried eggfish saucescallion oil

Recipe

4 servings60 min

Ingredients

4 thin bone-in pork chops (about 600 g)
2 tbsp fish sauce, 1 tbsp sugar, 2 garlic cloves and 1 shallot, minced (marinade)
400 g broken rice
4 eggs
Pickled carrot and daikon (do chua) to serve
Dipping sauce: 3 tbsp fish sauce, 2 tbsp sugar, 2 tbsp lime juice, 6 tbsp water, 1 chilli
1 tbsp vegetable oil
3 scallions, sliced, warmed in 2 tbsp oil (scallion oil)

Method

Mix the marinade, coat the pork chops and leave for at least 30 minutes.
Rinse the broken rice and cook it with about 500 ml water until fluffy.
Grill the chops over high heat or under a hot grill for 4–5 minutes per side until charred and cooked through.
Fry the eggs in the oil.
Stir the dipping sauce ingredients until the sugar dissolves.
Plate the rice with a chop, an egg and pickles and spoon scallion oil over the rice; pour over the dipping sauce.

How to make it lighter

Pick a lean chop and trim the fat before marinating.
Take a smaller scoop of rice and extra pickles or cucumber and tomato.
Cook the egg with a light film of oil and use the scallion oil sparingly — 1 tbsp oil ≈ 120 kcal.

History

Broken rice, the fragments left over from milling, was long a cheap staple in southern Vietnam. In Saigon it became a much-loved street food, and today cơm tấm with grilled pork chop is eaten at all hours, from roadside stalls to restaurants.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →