Cơm Tấm – Vietnamese Broken Rice with Grilled Pork

Cơm Tấm is a Southern Vietnamese broken rice plate served with smoky grilled pork chops, steamed egg meatloaf, shredded pork skin and braised pork belly, pickled vegetables, scallion oil, crispy pork fat, and a sweet-savory fish sauce. The pork marinates for at least 4 hours before grilling, while the remaining components can be prepared during the marinating time. The finished recipe makes 5–6 generous plates with contrasting smoky, savory, sweet, sour, chewy, and crisp textures.

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Step 1

Season The Pork With Sugar And Condensed Milk Place the pork chops and pork shoulder in a large mixing bowl. Add the sugar and condensed milk, then massage the pork for approximately 1 minute until every piece is evenly coated. Let the pork rest for 10 minutes before adding the remaining marinade.

Step 2

Add The Fish Sauce Marinade And Aromatics Combine the fish sauce, bouillon powder, salt, and MSG in a small bowl. Stir until the dry seasonings dissolve. Pound the shallots, garlic, and sweet horn peppers into a rough paste. Smash the lemongrass and cut it into 3/4–1-inch (2–3-centimeter) pieces. Add the seasoning mixture and aromatics to the pork. Massage for 2 minutes until the marinade coats every piece.

Step 3

Add The Milk And Marinate The Pork Pour the unsweetened fresh milk over the seasoned pork and mix until evenly coated. Cover the bowl tightly and refrigerate for at least 4 hours. Marinate overnight for a deeper flavor.

Step 4

Soak The Mushrooms And Vermicelli Place the dried wood ear mushrooms and dried vermicelli in separate bowls of warm water. Soak until softened. Drain thoroughly and squeeze out the excess water. Thinly slice the mushrooms and cut the vermicelli into short pieces.

Step 5

Mix The Egg Meatloaf Filling Separate 3 of the eggs and reserve their yolks for the topping. Add the 3 egg whites and the remaining whole egg to a mixing bowl. Add the ground pork, mushrooms, vermicelli, chopped shallots, fish sauce, sugar, salt, bouillon powder, and ground pepper. Mix until the filling develops a uniform texture.

Step 6

Steam The Egg Meatloaf Line a heat-safe mold with banana leaf or plastic wrap. Transfer the meatloaf mixture into the mold, leaving approximately 1/2 inch (1 centimeter) of space at the top. Place the mold in a steamer over boiling water. Keep the lid slightly open during the first 3 minutes to prevent condensation from dripping onto the surface. Cover and steam for 20–25 minutes.

Step 7

Add The Egg Yolk Topping Whisk the 3 reserved egg yolks with the annatto oil and fish sauce until smooth. Brush the mixture evenly over the steamed meatloaf. Cover and steam for 5 additional minutes. Remove the meatloaf from the steamer and let it cool completely before unmolding and slicing.

Step 8

Clean The Pork Skin Rub the pork skin with salt and lime juice for approximately 1 minute. Scrub the surface with the spent lime halves to remove residue and unwanted odor. Rinse the pork skin under cold water 2–3 times until the water runs clear.

Step 9

Boil The Pork Skin Bring the water to a boil with the shallot, ginger, vinegar, and salt. Add the cleaned pork skin and boil for exactly 10 minutes. Remove it promptly to preserve its firm, springy texture. Transfer the pork skin to cold water, rinse twice, and drain completely.

Step 10

Marinate The Pork Belly Combine the pork belly with the minced garlic, salt, bouillon powder, fish sauce, sugar, and ground pepper. Rub the seasonings evenly into the meat and let it marinate for 20 minutes.

Step 11

Sear And Braise The Pork Belly Heat the cooking oil in a deep skillet over medium heat. Add the marinated pork belly and sear until browned on all sides. Pour in the coconut water and simmer, turning the pork every 2–3 minutes. Continue cooking until the liquid evaporates and the pork develops a sticky caramelized glaze. Let the pork belly cool completely before slicing.

Step 12

Make The Roasted Rice Powder Place the raw rice in a dry skillet over medium heat. Stir continuously until the grains become cloudy white with a light golden color and nutty aroma. Remove the rice from the heat before it turns dark. Let it cool, then grind it into a fine powder.

Step 13

Cook The Drizzling Fish Sauce Combine the fish sauce, sugar, and water in a saucepan. Heat until the sugar dissolves and the mixture reaches a boil. Add the pineapple and reduce the heat to low-medium. Simmer for 10 minutes until the sauce develops a light syrupy consistency. Remove the pineapple before serving and add minced chili if desired.

Step 14

Cook The Broken Rice Rinse the broken rice twice under cold water. Avoid excessive rinsing because the starch helps create the characteristic soft, slightly clingy texture. Transfer the rice to a rice cooker. Add enough water to sit approximately 1/4 inch (0.5 centimeter) above the grains. Cook using the normal rice setting, then fluff gently before serving.

Step 15

Render The Pork Fat And Mix With Scallions Cut 8.8 oz (250g) skinless pork fat into ½-inch (1 to 1.5cm) cubes. Add them to a pan with ½ tbsp water and ⅓ tsp salt, then cook over high heat, stirring, until the fat renders and the solids shrink and turn golden. Pour the hot fat and crisp bits straight over 1.8 oz (50g) sliced scallions in a bowl. Toss it right away, since the heat wilts the scallions and lifts their aroma. Taking the skin off the fat first stops the splattering and speeds up the process. Keep the crispy cubes too; the pork fat “tóp mỡ” is a topping, not a waste.

Step 16

Slice And Toss The Bì With Thính Slice the cooled pork skin into thin strips about 5cm long. Cut the cooled braised belly as thin as you can manage, then into small strips, and tip both into a large bowl. Add 1 tbsp garlic powder and 2 to 3 tbsp of the toasted rice powder. Toss until everything wears a dry, even coat. That thính is what gives bì its nutty smell and that soft, powdery-crunchy bite, and making it from scratch beats the store-bought kind.

Step 17

Grill The Pork Chops Take the marinated pork out of the fridge and brush off the bits of aromatics clinging to the surface, which keeps them from scorching. Clamp the meat in a grilling rack and set it over charcoal. Start at 2 to 3 minutes per side, then keep turning for about 20 minutes total, until it's golden-charred and cooked through. The sugar, condensed milk, and fresh milk in the marinade color the meat on their own, so there's no need to baste. Take it to an internal 145°F (63°C) to be safe. If a charcoal grill is unavailable, the pork can still be cooked in an oven or an air fryer; the exact temperatures and timing are covered in the Substitutions section.

Step 18

Assemble The Plate Scoop the broken rice onto a plate and slice the grilled pork into bite-sized pieces. Set the pork chops (sườn), a slice of egg meatloaf (chả), and a mound of pork skin (bì) alongside the rice, with pickled vegetables if you're using them. Spoon the pork fat that mixes with scallions (tóp mỡ hành) over the rice. Serve the drizzling sauce (nước mắm) on the side, with extra chopped chili for anyone who wants more heat.