Vietnamese
Broken Rice with Grilled Pork
A Saigon-style com tam plate of smoky lemongrass pork over tender broken rice, layered with pickles, egg, and nuoc cham for sweet-savory char, bright crunch, and satisfying contrast.
6 servings · 55 minutes prep · 35 minutes cook
Ingredients
Lemongrass Pork
- 2 lb pork shoulder chops, 1/2 inch thick
- 3 tbsp fish sauce
- 2 tbsp honey
- 1 tbsp granulated sugar
- 2 tbsp lemongrass, tender inner stalks minced
- 4 whole garlic cloves, minced
- 2 whole shallot, minced
- 2 tbsp avocado oil
- 1 tsp black pepper, freshly ground
Rice and Serving
- 3 cups broken jasmine rice
- 3 1/2 cups water
- 1/2 tsp kosher salt
- 6 whole fried eggs, for serving
Directions
Method
- Whisk the fish sauce, honey, sugar, lemongrass, garlic cloves, shallot, avocado oil, and black pepper in a mixing bowl until the sugar dissolves.
- Add the pork shoulder chops, turn to coat every surface, cover, and refrigerate for at least 4 hours or overnight.
- Rinse the broken jasmine rice gently until the water is mostly clear. Cook it with the water and kosher salt until tender, 18-20 minutes, then rest covered for 10 minutes.
- Heat a charcoal or gas grill to medium-high. Grill the pork, turning with tongs, until charred at the edges and the thickest pieces reach 145F, about 4-5 minutes per side.
- Rest the pork for 5 minutes, then slice across the grain.
- Heat a lightly oiled skillet over medium heat and fry the eggs until the whites are set and the yolks are cooked to the desired doneness.
- Serve the sliced pork and fried eggs over the broken rice. Offer the nuoc cham, shredded pork skin, and egg meatloaf listed as optional accompaniments at the table.
