Vietnamese Broken Rice With Grilled Pork Chop and Steamy Pork Patties

4 Servings
1 hr 20 min

This dish is a quintessential breakfast item in Vietnam, in Vietnamese it’s called cơm tấm, and it will definitely fuel you up for the rest of the day! Filled with all hearty, stick-to-your-belly components: rice, grilled pork chops and steamed meat patties.


Broken rice is usually used here, but we just used the brown rice we typically eat, so definitely use any medium-grained rice you have on hand! The star of the show is the marinated and grilled pork chops (thịt nướng) and steamed pork patty (chả). The grilled pork chops would have been grilled over coal in Vietnam for that delicious smoky flavor, but we have adapted the recipe for the home kitchen. For the steamed pork patties, use your InstantPot if you have it, which will cut down your steam time to only 20 minutes!


Drizzle on some nước chấm and get ready to have your mind blown.

Vietnamese Broken Rice With Grilled Pork Chop and Steamy Pork Patties

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients

For the pork chop

  • 4 8oz pork chops (boneless or bone-in both work)
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 2 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1/4 tsp pepper
  • 3 tbsp oil

For the steamed pork patties

  • ½lb ground pork
  • 2 eggs, 3 egg yolks
  • 1 shallot, minced
  • 1 tbsp fish sauce
  • 1/4 tsp pepper
  • 2 oz vermicelli
  • 4 oz woodear mushroom, chopped
  • 2 green onion, chopped
  • MSG (optional)

For the dressing (nước chấm)

  • 3 tbsp fish sauce
  • 3 tbsp sugar
  • 1.5 tbsp lime juice
  • 3 garlic cloves, minced
  • 1 red chili, minced (adjust based on spice preference)
  • 1 cup water

For serving

  • Steamed rice
  • Fried eggs (optional)
  • Cucumber, sliced

Instructions

For the steamed meat patties

Soak vermicelli in room temp water until softened, about 20 minutes. Drain.
In a heat-proof bowl that will fit in your pot, combine ground pork, green onion, remaining shallots, vermicelli, woodear mushroom, 2 whole eggs, remaining fish sauce, pepper and a shake of MSG. Carefully mix to combine, then flatten the top.
Bring about an inch of water to a boil in a pot, gently lower the pork bowl into pot. Close lid and let steam for 50 minutes.
To check if pork is done, insert a knife in the middle of the bowl and liquid that comes out should be clear.
Once cooked, turn off heat, beat the egg yolks, then pour on top of the pork. Close lid, leaving a small crack. This allows egg yolks to cook slowly but retain the beautiful bright yellow color.

For the grilled pork chops

Combine garlic, 2 tbsp fish sauce, brown sugar, 1 minced shallot, ¼ tsp pepper.
Rub seasoning onto pork chops. Set aside and let marinade for at least 30 minutes.
Heat oil on medium high heat, then cook pork on a single layer. Flip when there’s a good sear on the bottom, then cook other side. About 10 minutes total, or finish cooking in the oven so that internal temp is 165.
Divide steamed pork into equal sections. Serve with rice, pork chop, slices of cucumber, fried egg and nước chấm!

For the dressing

Combine all ingredients
Serve the dressing along

Tips

  • If you have time, use a charcoal grill for maximum flavor
  • If you’re crunched on time, use an InstantPot to cut down on cooking time for the meat patties. Meat patties can be made ahead of time, and kept in the fridge the day before. It will keep in the fridge up to 3 days.
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