Cơm Tấm Vietnamese Broken Rice (Edit recipe)

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Cơm Tấm is a classic Southern Vietnamese broken rice dish served with grilled pork chops, steamed egg meatloaf, shredded pork skin, pickled vegetables, scallion oil, crispy pork fat, and sweet-savory fish sauce. This Saigon-style recipe combines smoky grilled pork, soft broken rice, savory toppings, crunchy pickles, and a balanced nước mắm dressing into a complete Vietnamese comfort meal.

PREP TIME

4 hours and 30 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

57

Serves: 6

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Ingredients

Broken Rice (Cơm Tấm)

  • 1 lb Rice, Jasmine, Wash before cooking
  • 2 Tbsp Water, Add enough water to cover rice by 1/4 inch (0.5 cm)

Grilled Pork Chop (Sườn Nướng)

Egg Meatloaf (Chả Trứng)

Shredded Pork Skin And Braised Pork Belly (Bì)

Roasted Rice Powder (Thính)

Crispy Pork Fat And Scallion Oil (Tóp Mỡ Hành)

Sweet Fish Sauce Dressing (Nước Mắm)

Pickled Vegetables (Đồ Chua)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Season pork chops and pork shoulder with sugar and condensed milk, then rest for 10 minutes.
  2. Mix fish sauce, bouillon powder, salt, MSG, minced shallots, garlic, lemongrass, and sweet peppers into the pork marinade.
  3. Add fresh milk, coat the pork evenly, cover, and refrigerate for at least 4 hours.
  4. Soak dried wood ear mushrooms and vermicelli, then chop them for the egg meatloaf mixture.
  5. Mix ground pork, eggs, mushrooms, vermicelli, shallots, fish sauce, sugar, salt, bouillon powder, and black pepper.
  6. Steam the egg meatloaf mixture until firm, then brush with egg yolk topping and steam again.
  7. Clean pork skin with salt and lime juice, then boil briefly with ginger, shallot, vinegar, and salt.
  8. Season pork belly with garlic, fish sauce, sugar, bouillon powder, salt, and pepper.
  9. Sear pork belly and braise with coconut water until the liquid reduces into a caramelized glaze.
  10. Toast raw rice until golden, grind into powder, and mix with garlic powder to make thính.
  11. Prepare nước mắm by simmering fish sauce, sugar, water, and pineapple until slightly reduced.
  12. Cook broken rice until tender and fluffy.
  13. Render pork fat until crispy, then pour over sliced scallions to create scallion oil.
  14. Slice pork skin and braised pork belly, then toss with roasted rice powder.
  15. Grill pork chops until golden brown and fully cooked.
  16. Assemble the plate with broken rice, grilled pork, egg meatloaf, bì, pickled vegetables, scallion oil, crispy pork fat, and fish sauce dressing.

Notes

Store each component separately to maintain texture. Grilled pork and egg meatloaf can be refrigerated for 3–4 days. Pork skin is best consumed within 2–3 days. Pickled vegetables can be stored for 1–2 weeks. Prepare the plate only before serving because the sauce can soften the rice and toppings.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:1980
Fat:110 g
Carbohydrates:119 g
Protein:75 g
Cholesterol:185 g
Sodium:4790 mg
Fiber:4 g
Sugars:32 g
Sugar Alcohol:0 g
Calculated per serving.
Entrées Gluten Free Meat Nut Free Sugar Alcohol Free

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