Cơm Tấm Sườn Nướng (Broken Rice with Grilled Pork Chop)

Vietnamese broken rice topped with smoky caramelized pork chop, tangy-sweet fish sauce, and crisp pickled vegetables for the ultimate sweet-salty-crunchy comfort meal.

Ingredients

• 2 cups broken rice *(or jasmine rice)*
• 2 1/2 cups water
• 4 bone-in or boneless pork chops (about 6–8 oz / 170–225g each)
• 2 tbsp neutral oil (plus more for cooking)
• 2 tbsp fish sauce
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp packed brown sugar
• 2 tbsp honey *(or more brown sugar)*
• 3 cloves garlic, finely minced
• 1 tbsp grated ginger *(optional but great)*
• 1/2 tsp ground black pepper
• 1 large carrot, cut into fine matchsticks
• 1/2 large daikon radish *(or extra carrot if unavailable)*, cut into matchsticks
• 1/2 cup white vinegar
• 1/2 cup warm water
• 2 tbsp sugar
• 1 1/2 tsp salt
• 1/3 cup warm water
• 3 tbsp sugar
• 3 tbsp fish sauce
• 2 tbsp fresh lime juice *(or lemon)*
• 1–2 cloves garlic, finely minced
• 1 small red chili, finely sliced *(optional)*
• 1 cucumber, sliced (optional)
• Fresh herbs (cilantro/mint) (optional)
• Fried egg (optional, cooked in a little oil)

Method

• 1

  Step 1: Marinate the pork

  Pat pork chops dry. Mix marinade ingredients in a bowl until the sugar dissolves. Coat pork well (get it into any crevices). Marinate at least **20 minutes** at room temp (or **up to 24 hours** refrigerated for best flavor).

• 2

  Step 2: Make the quick pickles (đồ chua)

  In a bowl/jar, dissolve sugar and salt in warm water, then add vinegar. Add carrot and daikon, press down to submerge. Let pickle while you cook (it’s best after **20–30 minutes**). Drain before serving.

• 3

  Step 3: Cook the rice

  Rinse rice until water runs mostly clear. Cook with **2 1/2 cups water** in a rice cooker, or on the stove: bring to a boil, cover, reduce to low for **12 minutes**, then rest off heat **10 minutes**. Fluff.

• 4

  Step 4: Make the nước chấm

  Stir warm water and sugar until dissolved. Add fish sauce and lime juice. Stir in garlic and chili. Taste: it should be **sweet-salty-tangy**, leaning slightly sweet for Cơm Tấm.

• 5

  Step 5: Optional fried eggs

  In the same pan with a little oil, fry eggs sunny-side up until whites are set and edges are crisp, **2–3 minutes**.

• 6

  Step 6: Assemble Cơm Tấm

  Divide rice among bowls/plates. Top with pork chop (slice if you like). Add a generous pile of drained pickles and cucumber. Drizzle **nước chấm** over everything (or serve on the side for dipping). Add herbs and a fried egg if using.

Tips

• **Broken rice vs jasmine:** Broken rice gives the classic texture, but jasmine rice is totally delicious here—just don’t over-water it (aim fluffy, not sticky).
• **Char is flavor:** You want dark caramelized spots on the pork. If it’s browning too fast, lower heat slightly; if it’s pale, raise heat at the end for a quick sear.
• **Make-ahead:** Marinate pork up to **1 day** ahead. Pickles keep **5–7 days** in the fridge (drain as needed). Nước chấm keeps **3–4 days** refrigerated.
• **Serving ideas:** Add sliced tomatoes, extra cucumber, and a simple clear broth (even hot water with a pinch of salt) on the side for a classic street-style feel.

Nutrition (per serving, estimate)