Cơm Tấm (Broken Rice with Pork)

Caramelized pork chops over fragrant broken rice create a humble yet satisfying Vietnamese classic, with tender meat glazed in fish sauce and sugar that has been marinated to perfection. The dish comes alive with the textural contrast of fluffy rice, juicy pork, and a fried egg on top, while the deep umami flavors make every bite crave-worthy. Perfect for a weeknight dinner that feels both comforting and restaurant-quality.

Ingredients

1.5 cups broken rice (cơm tấm) (300 grams)

1 pound pork shoulder or pork butt, cut into 3/4-inch thick chops (450 grams)

2 tablespoons fish sauce (30 milliliters)

1 tablespoon sugar (12 grams)

2 cloves garlic, minced (6 grams)

1/2 teaspoon black pepper (1 gram)

2 eggs (100 grams)

2 tablespoons vegetable oil (30 milliliters)

1 small cucumber, julienned (100 grams)

2 carrots, julienned (80 grams)

3 tablespoons rice vinegar (45 milliliters)

1 tablespoon salt for pickling (15 grams)

2 tablespoons caramel sauce (nước mắm caramel) (30 milliliters)

2 stalks scallion, chopped (10 grams)

Instructions

Prepare the pork chops by patting them dry with paper towels. In a small bowl, combine 2 tablespoons fish sauce, 1 tablespoon sugar, minced garlic, and black pepper. Rub this marinade thoroughly into both sides of the pork chops and let sit for at least 2 hours at room temperature, or overnight in the refrigerator.

Make the pickled vegetables by combining the julienned cucumber and carrots in a bowl. In a separate small bowl, mix 3 tablespoons rice vinegar, 1 tablespoon salt, and 1 tablespoon sugar, stirring until dissolved. Pour this mixture over the vegetables and let sit for at least 1 hour, stirring occasionally.

Rinse the broken rice under cold water until the water runs relatively clear, then drain well. In a medium pot, bring 2.5 cups water to a boil, add the rice and a pinch of salt, then reduce heat to low. Cover and simmer for 15-18 minutes until the rice is tender and water is absorbed. The rice should have some texture and not be mushy. Remove from heat and let rest covered for 5 minutes.

Heat a cast iron skillet or grill pan over medium-high heat for 3-4 minutes until it is smoking slightly. Lightly oil the surface, then place the marinated pork chops on the hot pan. Do not move them for 4-5 minutes to develop a golden crust with char marks. Flip and cook the other side for another 4-5 minutes until cooked through and the internal temperature reaches 160 degrees Fahrenheit (71 degrees Celsius). Transfer to a cutting board and rest for 3 minutes.

In the same skillet or a separate nonstick pan, heat 1 tablespoon vegetable oil over medium heat. Crack both eggs into the pan and fry sunny-side up until the whites are set but the yolks remain runny, about 3-4 minutes. Season lightly with salt and pepper.

Assemble the dish by placing a generous portion of broken rice on a plate. Slice the rested pork chop and arrange it on top of the rice. Place the fried egg alongside the rice. Drain the pickled vegetables and arrange them on the plate.

Drizzle the caramel fish sauce over the entire dish, focusing on the rice and pork. Garnish with chopped scallions and a pinch of white pepper if desired. Serve immediately while the rice is still warm and the egg yolk is still runny.