Cơm tấm (Broken Rice)

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.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1408
• Protein: 80 g
• Carbs: 144 g
• Fat: 54 g

Ingredients

• 4 piece Pork chop ( trimmed )
• 300 g White rice ( rinsed )
• 2 piece lemongrass ( finely minced )
• 4 tbsp fish sauce
• 2 tbsp Brown sugar
• 2 piece Garlic ( pressed )
• 2 piece Shallot ( minced )
• 4 piece Egg
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 1 piece Carrot ( julienned )
• 100 g Korean radish ( julienned )
• 4 tbsp Vinegar
• 2 tbsp White sugar
• 4 tbsp Peanut oil
• 1 piece Thai chili optional ( seeded and minced )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 300 g Broken rice ( rinsed until clear )

Instructions

1. Marinate the pork

   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. Cook the broken rice

   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. Prepare the pickles

   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. Make the scallion oil

   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. Grill the meat

   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. Cook the eggs

   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. Final plating

   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.

Chef's tips

• 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.

Storage

Store pork and rice separately in the fridge for up to 48 hours. Reheat the rice by steaming to maintain its texture.