Make the marinade: In a bowl combine 3 tbsp Fish sauce, 2 tbsp White sugar, 1 tbsp Vietnamese caramel sauce (nước màu), 1 tbsp Neutral oil, 2 cloves minced Garlic, 2 finely chopped Shallots, 1 minced stalk white part of Lemongrass and 1/2 tsp freshly ground Black pepper. Mix until sugar dissolves.
Marinate the pork: Place the Bone-in pork chops in the marinade, coating well. Cover and refrigerate for at least 1 hour and up to overnight for best flavor.
Cook the rice: Rinse 2 cups Broken rice (gạo tấm) under cold water until it runs clear. Combine with the appropriate amount of Water (follow package or rice-cooker ratio) and a pinch of Salt, then cook until tender. Fluff and keep warm.
Make scallion oil: Heat 2 tbsp Neutral oil in a small pan until shimmering. Add thinly sliced Scallions and a pinch of Salt, cook very briefly until fragrant and softened (30–60 seconds). Spoon the hot oil and scallions over the cooked rice to scent it.
Quick-pickle the vegetables: Julienne 1 Daikon and 1 Carrot. Sprinkle a little Salt over them, let sit 10 minutes, then rinse and squeeze dry. In a jar or bowl mix 1/2 cup Water, 1/4 cup Rice vinegar and 2 tbsp White sugar until dissolved, add the daikon and carrot and chill for at least 20–30 minutes.
Make the dipping sauce (nước chấm): In a small bowl whisk 3 tbsp Fish sauce with 2 tbsp White sugar until the sugar dissolves, add 3 tbsp Lime juice, 1/4 cup Water, 1 clove minced Garlic and thinly sliced Bird's eye chilies to taste. Adjust sweetness, salt or acidity as desired.
Grill or pan-sear the pork: Heat a grill or heavy skillet over medium-high heat and oil the surface. Grill the marinated pork chops until nicely charred and cooked through, about 4–6 minutes per side depending on thickness, basting occasionally with reserved marinade. Let rest 5 minutes, then slice.
Fry the eggs: In a small skillet heat a little Neutral oil and fry the Eggs sunny-side up until the whites are set but yolks remain runny, crisping the edges if desired.
Prep garnishes: Slice 1 Cucumber into thin rounds, quarter 1–2 Tomatoes, and cut a Lime into wedges for serving.
Assemble the plate: Spoon the scallion-oiled broken rice onto plates, top with sliced grilled pork, a fried egg, a portion of pickled daikon-carrot, cucumber and tomato. Serve with a lime wedge and the [nước chấm] on the side for drizzling or dipping.
