🍚 Vietnamese Broken Rice with Grilled Pork Chop

Ingredients

For the Pork Chop (Sườn Nướng)

• 4 pork chops (bone-in, thin cut)

• 2 tbsp fish sauce

• 2 tbsp soy sauce

• 2 tbsp oyster sauce

• 2 tbsp sugar (or honey)

• 1 tbsp minced garlic

• 1 tbsp minced shallot

• 1 tbsp vegetable oil

• 1 tsp black pepper

  
  

For the Broken Rice (Cơm Tấm)

• 2 cups broken rice (sold at Asian stores; substitute jasmine rice if needed)

• Water for cooking

For the Pickled Vegetables (Đồ Chua)

• 1 carrot, julienned

• 1 daikon radish, julienned

• ½ cup vinegar

• ½ cup water

• 3 tbsp sugar

• 1 tsp salt

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  Optional Add-ons (like in Saigon stalls)

• Fried egg (Ốp la)

• Shredded pork skin (Bì)

• Scallion oil (mỡ hành): 2 tbsp chopped scallions + 2 tbsp hot oil + pinch of salt

• Dipping sauce (Nước mắm chấm):

  
  

  • 3 tbsp fish sauce

  • 3 tbsp sugar

  • 3 tbsp water

  • 1 tbsp lime juice

  • 1 clove garlic + 1 chili (minced)

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Instructions

1. Marinate the Pork

1. Pound pork chops slightly to tenderize.

2. Mix fish sauce, soy sauce, oyster sauce, sugar, garlic, shallot, oil, and pepper.

3. Coat pork chops well, cover, and marinate at least 2 hours (best overnight).

2. Make Pickled Vegetables

1. Mix vinegar, water, sugar, and salt until dissolved.

2. Add julienned carrot + daikon.

3. Let sit for 1–2 hours (or overnight for best flavor).

3. Cook Broken Rice

1. Rinse rice until water runs clear.

2. Cook with slightly less water than regular jasmine rice (broken rice absorbs less).

3. Fluff when done.

   
   

4. Grill the Pork

1. Preheat charcoal grill (authentic) or oven broiler / pan grill.

2. Grill each chop for 3–4 minutes per side until caramelized and slightly charred.

5. Prepare Scallion Oil

1. Heat oil until hot.

2. Pour over chopped scallions + pinch of salt.

6. Make the Dipping Sauce

1. Mix fish sauce, sugar, water, lime juice.

2. Add garlic and chili.

7. Assemble the Plate

1. Scoop a portion of broken rice.

2. Place grilled pork chop on top.

3. Add pickled vegetables.

4. Drizzle scallion oil over rice.

5. Serve with dipping sauce on the side.

6. (Optional) Top with fried egg and shredded pork skin for the full Saigon-style cơm tấm sườn bì chả.