Sizzling Com Tam Suon with Chargrilled Pork Chop
Fragrant broken rice topped with a beautifully charred, lemongrass-marinated pork chop, a fluffy steamed egg cake, and crunchy shredded pork skin. Drizzled with sweet fish sauce and served with pickled vegetables, this quintessential Saigon lunch plate is a symphony of textures that keeps you coming back bite after bite.
Ingredients
- 2 cups broken rice (com tam)
- 4 bone-in pork chops (about 1/2 inch thick)
- 3 stalks lemongrass, minced
- 4 cloves garlic, minced
+ 14 more ingredients
Instructions
Marinate the pork chops with lemongrass, garlic, shallots, fish sauce, sugar, honey, vegetable oil, and black pepper. Massage the marinade into the meat and refrigerate for at least 1 hour, or overnight for best results.
Make the quick pickles by combining julienned carrot and daikon with rice vinegar, 2 tablespoons sugar, and a pinch of salt. Set aside for at least 20 minutes.
Rinse the broken rice in several changes of water. Cook in a rice cooker with a 1:1 ratio of rice to water, or simmer on the stovetop covered for 20 minutes until tender and fluffy.
Prepare the nuoc cham by combining 3 tablespoons fish sauce, 2 tablespoons sugar, 3 tablespoons lime juice, 1/4 cup warm water, minced garlic, and sliced chili. Stir until the sugar dissolves.
Grill the pork chops over high heat or in a very hot grill pan for 4-5 minutes per side, basting with leftover marinade. The edges should be deeply caramelized and slightly charred.
Let the pork chops rest for 3 minutes, then slice against the grain if desired or serve whole.
Plate each serving with a mound of broken rice, a grilled pork chop, a pile of pickled vegetables, sliced cucumber and tomato, and a generous drizzle of nuoc cham.
Top with fried shallots and cilantro. Serve with extra nuoc cham on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI