Cơm Tấm

Nutrition · per serving

Steps

1. 1

   Rinse the broken rice in 2 to 3 changes of water until the water is less cloudy. Combine with the water in a rice cooker or saucepan and start cooking. Broken rice cooks quickly and should be tender but distinct, not mushy.

   300 g broken rice420 ml water
2. 2

   While the rice cooks, mix the pork chop marinade: garlic, shallot, fish sauce, soy sauce, sugar, oil, and black pepper. Rub it thoroughly over the pork chops and let them sit for 10 minutes at room temperature. A short marinade is enough here because the seasoning is strong and the chops are thin.

   2 pieces (about 360 g total) bone-in pork chops, about 1.5 cm thick10 g garlic, finely minced20 g shallot, finely minced20 ml fish sauce10 ml light soy sauce15 g sugar10 ml neutral oil2 g ground black pepper
3. 3

   Make the quick pickle by dissolving the sugar and salt in the rice vinegar and warm water, then add the daikon and carrot. Toss well and leave to lightly pickle until serving; they should soften slightly while staying crisp.

   80 g daikon, julienned80 g carrot, julienned45 ml rice vinegar45 ml warm water20 g sugar3 g salt
4. 4

   Prepare the bì by mixing the shredded pork skin, shredded lean pork, toasted rice powder, fish sauce, and sugar. Toss until the pork skin is lightly seasoned and the rice powder clings to the strands without turning pasty.

   80 g cooked pork skin, very finely shredded40 g lean cooked pork, finely shredded10 g toasted rice powder5 ml fish sauce3 g sugar
5. 5

   Stir together the nước mắm: fish sauce, warm water, sugar, lime juice, garlic, and chili. Mix until the sugar dissolves, then taste; it should be savory, tangy, and lightly sweet.

   30 ml fish sauce45 ml warm water12 g sugar15 ml lime juice5 g garlic, finely minced5 g red chili, finely sliced
6. 6

   Heat a grill pan or heavy skillet over medium-high heat. Cook the pork chops for 4 to 5 minutes on the first side, then 3 to 4 minutes on the second side, adjusting the heat so the sugar caramelizes without burning. The pork is done when nicely browned and the thickest part reaches at least 63°C. Rest for 3 minutes before serving so the juices settle.

   2 pieces (about 360 g total) bone-in pork chops, about 1.5 cm thick
7. 7

   In a separate frying pan, heat the oil over medium heat and fry the eggs until the whites are set and the yolks are still runny or cooked to your preference. For the classic look, spoon a little hot oil over the whites so they puff slightly without flipping.

   2 eggs10 ml neutral oil
8. 8

   Fluff the rice and divide between 2 plates. Top each plate with a pork chop, a mound of bì, and a fried egg. Add drained đồ chua, cucumber, tomato, and scallion. Serve immediately with the nước mắm on the side or spooned over the rice just before eating.

   300 g broken rice80 g cooked pork skin, very finely shredded40 g lean cooked pork, finely shredded2 eggs80 g daikon, julienned80 g carrot, julienned100 g cucumber, sliced100 g tomato, sliced10 g scallion, thinly sliced

Origin & History

Cơm Tấm is a beloved Saigon street food built around fractured rice grains that were once considered a humble by-product of milling. Over time, it became one of southern Vietnam’s most iconic meals, commonly served with grilled pork, bì, chả, pickles, and nước mắm for a balanced, hearty plate.