Cơm tấm (Broken Rice)
Ingredients
- 4 pcPork chop (trimmed)
- 300 gWhite rice (rinsed)
- 2 pclemongrass (finely minced)
- 4 tbspfish sauce
- 2 tbspBrown sugar
- 2 pcGarlic (pressed)
- 2 pcShallot (minced)
- 4 pcEgg
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcCarrot (julienned)
- 100 gKorean radish (julienned)
- 4 tbspVinegar
- 2 tbspWhite sugar
- 4 tbspPeanut oil
- 1 pcThai chili (seeded and minced)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 300 gBroken rice (rinsed until clear)
Method
Grilled lemongrass pork chops with charred edges and juicy meat. The broken rice absorbs the green onion oil and runny egg yolk for a rich, textured experience.
- 1
Finely chop the lemongrass, garlic, and shallot. Mix with fish sauce, brown sugar, and oil. Rub the pork chops with this mixture. Let rest for at least 2 hours in the fridge for the flavors to penetrate the meat.
- 2
Rinse the broken rice in cold water until the water is perfectly clear. Steam it. The grains should remain firm and separate individually without sticking.
- 3
Cut the carrot and radish into fine julienne. Mix the vinegar, white sugar, and a pinch of salt. Submerge the vegetables. They should become soft and take on a sweet and sour flavor.
- 4
Thinly slice the green onions. Heat 2 tablespoons of oil until it smokes slightly, then pour it over the onions. It should sizzle immediately.
- 5
Sear the pork chops on a very hot grill or cast iron skillet. The marinade should caramelize and form a dark, shiny crust. The meat should remain soft under finger pressure.
- 6
Fry the eggs sunny-side up in a little oil. The white should be crispy on the edges and the yolk should remain perfectly liquid.
- 7
Place a portion of broken rice, drizzle with scallion oil. Add the meat, egg, and pickles. Serve with a small bowl of fish sauce diluted with a bit of lime juice and chili.
Frequently asked questions
How do you get this dish right?
- The secret is in rinsing the rice: the water must be crystal clear to prevent the rice from becoming sticky.
- Only flip the meat once to achieve a beautiful caramelization.
- The onion oil must be poured boiling hot over the onions to lock in the green color.
How long does this dish keep?
Store pork and rice separately in the fridge for up to 48 hours. Reheat the rice by steaming to maintain its texture.
