🍚 Cơm tấm (broken rice with grilled pork)

Name: Cơm tấm (broken rice with grilled pork)
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

Origin: Vietnam · Saigon (Ho Chi Minh City)

880kcal

per serving · 400 g

220kcal

per 100 g

48 gProtein12 g / 100 g

32 gFat8 g / 100 g

100 gCarbs25 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 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: pork chop, fish sauce

Not veganbecause of: pork chop, egg, fish sauce

Contains porkbecause of: pork chop

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Eggs ⚠ Fish

What it is made of

broken ricepork chopeggpickled vegetablesfish sauce

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

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; 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 — 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 →