Cơm Tấm Sườn Nướng

Name: Cơm Tấm Sườn Nướng
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 4 Bone-In Pork Chops, shoulder/blade or loin; 3 tbsp Fish Sauce; 3 tbsp White Sugar; 1 tbsp Vietnamese Caramel Sauce (Nước Màu); 1 tbsp Neutral Oil; 2 cloves of Garlic, minced; 2 Shallots, finely minced; 1 stalk of Lemongrass, white part, finely minced; 1 tsp Pepper (Black), freshly ground; 2 cups Broken Rice (Gạo Tấm); 4 Scallions, finely sliced; 60ml Neutral Oil; 1/4 tsp Salt; 1/2 tsp Sugar; 180ml Water, warm; 6 tbsp White Sugar; 6 tbsp Fish Sauce; 4 tbsp Lime Juice, freshly squeezed; 2 cloves of Garlic, finely minced; 1 1/2 Bird's Eye Chilies, thinly sliced; 300g Daikon, julienned; 200g Carrots, julienned; 1 tsp Salt, for salting the vegetables; 180ml Rice Vinegar; 120ml Water; 3 tbsp White Sugar; 1/2 tsp Salt, for the brine; 4 Eggs, fried sunny-side up; 1 Cucumber, sliced; 2 Tomatoes, sliced

Cơm Tấm Sườn Nướng is a beloved Vietnamese dish of fragrant broken rice topped with caramelized, lemongrass-infused grilled pork chops, a runny sunny-side egg, crisp pickled daikon and carrot, and bright, fresh garnishes. Each bite balances sweet, savory, tangy and smoky flavors — finish with a splash of spicy lime dipping sauce for a perfect meal. It’s a comforting, restaurant-style plate you can recreate at home.

Cơm Tấm Sườn Nướng is a beloved Vietnamese dish of fragrant broken rice topped with caramelized, lemongrass-infused grilled pork c... Show more

Traditional Vietnamese Recipe

Health Grade

D+ · Occasional

Rating

4.3

Time

1 hr10 min

Price

1,97 €

Calories

1068 kcal

meal prep

high protein

low sugar

comfort food

Method

Prep the pork

Pat the Bone-In Pork Chops dry with paper towels. If the chops are thick, make 2 or 3 shallow slashes along the fatty edge so they stay flat on the grill. Finely mince the Garlic and Shallots, then mince the white part of the Lemongrass as finely as you can. Finish with the freshly ground Black Pepper.

Marinate the chops

In a bowl, mix the Fish Sauce, White Sugar, Vietnamese Caramel Sauce, and Neutral Oil until the sugar starts to dissolve and the mixture looks glossy. Add the minced garlic, shallots, lemongrass, and black pepper, then rub everything over the chops so they’re evenly coated. Cover and refrigerate for 30 minutes at a minimum, or up to 2 hours if you want a deeper, sweeter char.

Julienne the vegetables

Peel the Daikon and Carrots, then cut them into thin matchsticks so they pickle evenly. Try to keep the pieces about the same size for the best texture.

Quick-pickle the vegetables

Toss the cut vegetables with Salt and let them sit 10 minutes to draw out moisture. Rinse them quickly and squeeze them dry, then stir together Rice Vinegar, Water, a little sugar, and a pinch more salt until the sugar dissolves. Pack the vegetables into a bowl or jar, pour the brine over them, and let them pickle 20 minutes while you work on the rest.

Cook the rice

Rinse the Broken Rice in a bowl or strainer until the water runs only lightly cloudy. Cook it in a medium pot with the usual amount of water, bring it to a boil, then cover and simmer 15 minutes. Turn off the heat and let it stand 10 minutes before fluffing with a fork.

Make scallion oil

Warm the remaining neutral oil in a small pan over medium heat until it shimmers. Save a few spoonfuls for later, then pour the rest over the sliced Scallions in a heatproof bowl with a pinch of salt and sugar, and stir. The scallions should turn bright green and fragrant right away.

Mix the sauce

Stir the warm water with sugar until dissolved, then add the Fish Sauce, Lime Juice, a spoonful of the minced garlic, and the sliced Bird's Eye Chilies. Taste and adjust until it’s salty, tangy, and just a little sweet.

Grill the chops

Heat a grill or grill pan over medium-high until very hot. Lift the chops from the marinade and let the excess drip off, then grill them for 5 to 6 minutes per side until they’re deeply browned with a few charred edges. Let them rest 5 minutes before slicing or serving.

Fry the eggs

Heat the reserved oil in a skillet over medium-low. Crack in the Eggs and fry them sunny-side up for 3 to 4 minutes, until the whites are set but the yolks stay runny. Spoon a little hot oil over the whites if you want the tops to finish faster.

Assemble and serve

Divide the rice among plates and top each mound with a grilled chop, a fried egg, some pickled vegetables, Cucumber slices, and Tomato slices. Spoon the scallion oil over the top and serve the dipping sauce on the side with Lime wedges, if you want a brighter finish.