Cơm Tấm Vietnamese Broken Rice
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.
Ingredients
Broken Rice (Cơm Tấm)
- 1 lb1 lb1 lb Rice, Jasmine, Wash before cooking

- 2 Tbsp2 Tbsp2 Tbsp Water, Add enough water to cover rice by 1/4 inch (0.5 cm)
Grilled Pork Chop (Sườn Nướng)
- 1 lb1 lb1 lb Boneless Pork Chops - US Wellness Meats, Main grilled pork topping

- 1 lb1 lb1 lb Pork Shoulder

- 5 Tbsp5 Tbsp5 Tbsp Fish Sauce
- 2 Tbsp2 Tbsp2 Tbsp Sweetened Condensed Milk
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Sugar, Raw
- 1 Tbsp1 Tbsp1 Tbsp Beef Bouillon - Clean Monday Meals

- 1 tsp1 tsp1 tsp Salt

- 2 oz2 oz2 oz Shallot, Minced
- 1.4 oz1.4 oz1.4 oz Garlic, Minced

- 333 Lemongrass, Seeded and chopped

- 0.9 oz0.9 oz0.9 oz Chili Peppers, Seeded and chopped
- 7 oz7 oz7 oz Milk

Egg Meatloaf (Chả Trứng)
- 10.5 oz10.5 oz10.5 oz Ground Pork, main filling

- 444 Eggs
- 0.5 oz0.5 oz0.5 oz Black Fungus Mushrooms (Woodear Mushrooms)
- 3 pieces3 pieces3 pieces Shallot
- 1 Tbsp1 Tbsp1 Tbsp Fish Sauce
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.5 tsp0.5 tsp0.5 tsp Salt

- 0.5 tsp0.5 tsp0.5 tsp Beef Bouillon - Clean Monday Meals

- 0.5 tsp0.5 tsp0.5 tsp Black Pepper

- 1 tsp1 tsp1 tsp Annatto oil
- 1 tsp1 tsp1 tsp Fish Sauce
Shredded Pork Skin And Braised Pork Belly (Bì)
- 1 lb1 lb1 lb Pork Belly

- 10.5 oz10.5 oz10.5 oz Pork Skin
- 2.5 cups2.5 cups2.5 cups Coconut Water
- 1 oz1 oz1 oz Garlic

- 1 Tbsp1 Tbsp1 Tbsp Fish Sauce
- 1 tsp1 tsp1 tsp Cane Sugar
- 0.5 tsp0.5 tsp0.5 tsp Beef Bouillon - Clean Monday Meals

- 0.333 tsp0.333 tsp0.333 tsp Salt

- 0.333 tsp0.333 tsp0.333 tsp Black Pepper

- 4 Tbsp4 Tbsp4 Tbsp Annatto oil
Roasted Rice Powder (Thính)
- 2.6 oz2.6 oz2.6 oz Brown Rice

- 1 Tbsp1 Tbsp1 Tbsp Garlic Powder

Crispy Pork Fat And Scallion Oil (Tóp Mỡ Hành)
- 8.8 oz8.8 oz8.8 oz Pork Loin

- 1.8 oz1.8 oz1.8 oz Green Onion (Scallion)

- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Water
- 0.333 tsp0.333 tsp0.333 tsp Salt

Sweet Fish Sauce Dressing (Nước Mắm)
- 111 Pineapple
- 1 pieces1 pieces1 pieces Chili Peppers
Pickled Vegetables (Đồ Chua)
- 1 pieces1 pieces1 pieces Daikon
- 1 pieces1 pieces1 pieces Carrots
- 1 Tbsp1 Tbsp1 Tbsp Salt

- 0.5 cup0.5 cup0.5 cup Cane Sugar
- 0.5 cup0.5 cup0.5 cup Hot Water
- 0.5 cup0.5 cup0.5 cup White Vinegar, Distilled
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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
- Season pork chops and pork shoulder with sugar and condensed milk, then rest for 10 minutes.
- Mix fish sauce, bouillon powder, salt, MSG, minced shallots, garlic, lemongrass, and sweet peppers into the pork marinade.
- Add fresh milk, coat the pork evenly, cover, and refrigerate for at least 4 hours.
- Soak dried wood ear mushrooms and vermicelli, then chop them for the egg meatloaf mixture.
- Mix ground pork, eggs, mushrooms, vermicelli, shallots, fish sauce, sugar, salt, bouillon powder, and black pepper.
- Steam the egg meatloaf mixture until firm, then brush with egg yolk topping and steam again.
- Clean pork skin with salt and lime juice, then boil briefly with ginger, shallot, vinegar, and salt.
- Season pork belly with garlic, fish sauce, sugar, bouillon powder, salt, and pepper.
- Sear pork belly and braise with coconut water until the liquid reduces into a caramelized glaze.
- Toast raw rice until golden, grind into powder, and mix with garlic powder to make thính.
- Prepare nước mắm by simmering fish sauce, sugar, water, and pineapple until slightly reduced.
- Cook broken rice until tender and fluffy.
- Render pork fat until crispy, then pour over sliced scallions to create scallion oil.
- Slice pork skin and braised pork belly, then toss with roasted rice powder.
- Grill pork chops until golden brown and fully cooked.
- 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
Entrées Gluten Free Meat Nut Free Sugar Alcohol Free| 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. | |




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