Com Tam
The Quirky Foodster Team
Ingredients
- Broken rice (or substitute jasmine rice) — 400 g (2 cups)
- Pork chops, thin-cut — 4
- Garlic cloves, minced — 3
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Honey — 1 tbsp
- Vegetable oil, plus extra for frying eggs — 1 tbsp
- Eggs — 4
- Carrot and 1 small daikon, julienned, for quick pickle — 1
- Rice vinegar — 2 tbsp
- Sugar (for pickle) — 1 tbsp
- Sliced cucumber and tomato, to serve
- Nuoc cham (fish sauce dipping sauce), to serve
Method
- For the quick pickle, combine the julienned carrot and daikon with the rice vinegar and sugar in a small bowl, and let sit for at least 20 minutes.
- Marinate the pork chops with the garlic, fish sauce, sugar, honey and oil for at least 30 minutes, or up to overnight.
- Cook the broken rice according to package instructions, or use a rice cooker.
- Preheat a grill or grill pan to medium-high heat and cook the pork chops for 4-5 minutes per side, until charred and cooked through.
- Fry the eggs in a lightly oiled frying pan until the whites are set but the yolks remain runny.
- Divide the rice among plates and top each with a grilled pork chop, a fried egg, pickled carrot and daikon, and sliced cucumber and tomato.
- Serve with nuoc cham dipping sauce on the side.
Introduction: Com tam, meaning 'broken rice', originated from using leftover fractured rice grains once considered lower quality, but has become a beloved staple, especially in southern Vietnam and Ho Chi Minh City.
Cultural Background: Com tam, meaning 'broken rice', originated from using leftover fractured rice grains once considered lower quality, but has become a beloved staple, especially in southern Vietnam and Ho Chi Minh City. Topped with grilled pork chop, a fried egg and pickled vegetables, it makes a hearty, satisfying lunch.
Tips: Marinate the pork for as long as possible for the best flavour penetration. Pound the pork chops slightly before marinating to help them cook evenly and stay tender. Have all the toppings ready before assembling, as the dish comes together quickly once the rice and pork are cooked.
Variations: Add grilled shrimp alongside the pork for a fuller meal. Use chicken thigh in place of pork for variation. Add a scoop of steamed egg meatloaf (cha trung) as a traditional additional topping. A vegetarian version can use marinated and grilled tofu or mushrooms in place of pork, though this departs from the traditional recipe.
Storage: Refrigerate cooked pork, rice and pickles separately in airtight containers for up to 3 days.
Reheating: Reheat the pork and rice separately in a microwave or covered pan; add fresh fried egg when serving.
FAQs:
Q: What is broken rice?
A: Broken rice refers to rice grains that have fractured during milling — once considered a lower-cost byproduct, it's now a beloved staple in its own right, especially in southern Vietnam.
Q: Can I use regular rice instead of broken rice?
A: Yes, jasmine rice works well as a substitute if broken rice isn't available.
Q: What is nuoc cham?
A: Nuoc cham is a classic Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic and chilli, used across many Vietnamese dishes.
- Broken rice (or substitute jasmine rice) — 400 g (2 cups)
- Pork chops, thin-cut — 4
- Garlic cloves, minced — 3
- Fish sauce — 2 tbsp
- Sugar — 1 tbsp
- Honey — 1 tbsp
- Vegetable oil, plus extra for frying eggs — 1 tbsp
- Eggs — 4
- Carrot and 1 small daikon, julienned, for quick pickle — 1
- Rice vinegar — 2 tbsp
- Sugar (for pickle) — 1 tbsp
- Sliced cucumber and tomato, to serve
- Nuoc cham (fish sauce dipping sauce), to serve
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