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Com Tam (Vietnamese Broken Rice)
Com Tam, or broken rice, is a cherished staple of Vietnamese cuisine, originally born from the streets of Saigon. This delightful dish transforms humble fractured rice grains into a culinary masterpiece, served alongside succulent grilled pork chops, vibrant pickled vegetables, and a savory fish sauce dressing. Each bite showcases a harmonious blend of flavors and textures, with the tender, charred pork complementing the fluffy rice and the fresh crunch of vegetables. Whether enjoyed for lunch or dinner, Com Tam is a celebration of Vietnamese culture and history, inviting you to experience a piece of its rich culinary heritage.
Ingredients
- Broken rice
- 2 cups
- Pork chops
- 4, bone-in or boneless
- Garlic
- 4 cloves, minced
- Salt
- 1 teaspoon
- Pepper
- 1/2 teaspoon
- Vegetable oil
- 2 tablespoons
- Cilantro
- 1/4 cup, chopped
- Green onions
- 2, sliced
- Radish
- 1, julienned
- Carrot
- 1, julienned
- Cucumber
- 1, sliced
- Lime juice
- 2 tablespoons
- Sugar
- 1 tablespoon
- Fish sauce
- 3 tablespoons
Instructions
- Begin by rinsing the broken rice thoroughly under cold water until the water runs clear. This step removes excess starch and ensures a fluffy texture.
- Cook the broken rice according to the package instructions, usually by boiling in water until tender. Drain and set aside.
- While the rice is cooking, prepare the pork chops. In a bowl, season the pork chops with minced garlic, salt, and pepper. Let them marinate for at least 15 minutes for enhanced flavor.
- Heat a grill or a pan over medium heat. Cook the pork chops for about 5-7 minutes on each side, or until they are nicely charred and cooked through (internal temperature should reach 145°F).
- In a small bowl, whisk together the fish sauce, sugar, lime juice, and the remaining minced garlic to create a flavorful dressing. Taste and adjust the sugar and lime juice if needed.
- In a mixing bowl, combine the cucumber, carrot, radish, green onions, and cilantro. Drizzle with the fish sauce dressing and toss to coat the vegetables evenly.
- In a large pan, heat the vegetable oil over medium heat. Add the cooked broken rice and fry for about 3-4 minutes until it is slightly crispy and golden, stirring occasionally.
- To serve, place a generous mound of crispy broken rice on each plate, top with the grilled pork chops, and arrange the colorful pickled vegetables on the side.
- Drizzle additional fish sauce over the rice if desired, and enjoy this delicious Vietnamese classic!
Tips
- For a spicier kick, add sliced chili peppers to the pickled vegetables.
- You can substitute the pork chops with grilled chicken or tofu for a different twist.
- Feel free to add more vegetables such as bean sprouts or lettuce to your side salad for extra crunch.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 30 minutes Cook Time: 20 minutes Calories: 450 Fat: 20g Carbs: 40g Protein: 30g Sodium: 800mg Sugar: 1g
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