Pork with Broken Rice

Cơm Tấm

Inspired by:
Com Tam Ba Ha
No 389 Hung Phu, District 8, Ho Chi Minh

Yields 4 Servings

Marinade

3 cloves garlic, minced
2 stalks lemongrass, minced
1 ½ t fish sauce
1 t oyster sauce
1 shallot, minced
3 t vegetable oil
2 t soy sauce
1 t honey
1 t brown sugar
4 boneless pork cutlets

Rice

2 c broken rice
2 c water
pinch of salt

To Complete

2 t annato oil
1 c broken rice
½ c fried onions
4 eggs, fried (optional)

For Marinade

Place all marinade ingredients in shallow bowl, mix until sugar dissolved. Marinate pork for 4-6 hours in refrigerator. Remove pork from marinade, discarding marinade.

For Rice

Rinse rice, pace in bot with water, salt. Bring to boil. Stir. Cover. Reduce heat.
Cook 15-20 minutes. Turn off heat, let sit for 5 more minutes. Fluff with fork.

To Complete

Heat skillet to medium-high annatto oil until shimmering. Sear on one side. Flip and sear on the other. The internal temperature of pork. Should be 135-140, allowing it to rest and reach to 145 degrees before. Serve pork over broken rice. Top with a fried egg. Garnish with fried onions.

This dish is to Southern Vietnam what Pho is to the north.
“Cơm” refers to cooked rice while “tấm” refers to broken rice
grains. It’s name comes from the fact that this cheaper grade
of rice was damaged during the milling process.