Com Tam (Vietnamese Broken Rice)

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

1. 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.
2. Cook the broken rice according to the package instructions, usually by boiling in water until tender. Drain and set aside.
3. 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.
4. 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).
5. 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.
6. 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.
7. 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.
8. 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.
9. Drizzle additional fish sauce over the rice if desired, and enjoy this delicious Vietnamese classic!