Vietnamese Broken Rice (Cơm Tấm)

Yum
  • Preparation: 20 mins
  • Cooking: 20 mins
  • Skill level: Easy
  • Servings: 4

Description Vietnamese Broken Rice (Cơm Tấm)

Vietnamese Broken Rice  or Cơm Tấm, is a Vietnamese Recipe made from rice with fractured rice grains. Vietnamese Broken Rice (Cơm Tấm) refers to the broken rice grains, while com refers to cooked rice. Also known as Cơm Tấm Sài Gòn as it is particularly served in southern Vietnam, Saigon, now known as Ho Chi Minh City.
It is usually served with suon, (grilled marinated pork chops) plus bì (thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with finely sliced cucumber, tomato and pickled vegetables, along with a cha trung hap (prawn paste cake also known as steamed pork and egg custard or pork meatloaf with egg), trung chien (fried egg), and grilled prawns.
It’s a dry dish; so typically, restaurants would serve this popular dish with a small bowl of nuoc cham (dipping sauce made from fermented fish sauce), as well as a small bowl of clear broth (canh) with garlic chives (to cleanse the throat).
A diner can customise his dish, for example, you can order com tam bì, which effectively leave out the cha trung egg meatloaf.
There are many other variations of this Vietnamese dish using different components. For example, one variation may include grilled pork and egg while another may have the pork but no egg. Or one may have shredded pork with pork skin while another may not.
The most complete version of Vietnamese Broken Rice (Cơm Tấm) includes broken rice, shredded pork with pork skin, pork chop, egg, cha trung meatloaf with a serving of vegetables and pickled carrot and daikon, with serving of nuoc cham sauce on the side.
This type of rice is named after the process, which created it; left over broken pieces of rice that Vietnamese rice farmers couldn’t sell, so they ate it themselves. It is very traditional and has a great texture wise, and probably not as scented as long grain jasmine rice.

Ingredients

  • Shredded Pork w/ Pork Skin (Bì)
  • 2 cups of Jasmine rice
  • 150-250g Pork shoulder or Pork belly
  • 100g of Pork Skin from Asian grocery
  • Pork Chops (Suờn) & Marinade
  • 250g Pork Chops
  • 1 tbsp Vegetable oil
  • 1 tbsp diced garlic
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp fish sauce
  • 2 cups of Broken rice (or Jasmine rice)
  • Dipping Sauce (Nước Mắm Chấm)
  • 1 tbsp vinegar
  • 2-3 lemons or limes
  • 5-6 tbsp fish sauce
  • 3 tbsp sugar
  • 2-3 cloves garlic
  • 2-3 cups warm water
  • Fried Egg (Trứng): 2 tbsp vegetable oil & 1-2 eggs
  • Vegetables: Tomato & Cucumber

Method Vietnamese Broken Rice (Cơm Tấm)

1, Shredded Pork w/ Pork Skin (Bì): Clean pork & boil for 25 mins. Pan fry 1-2 cups of normal jasmine rice, until brown. Grind rice in grinder until powdery texture. Take pork out and let it rest. Slice pork into thin slices of about 1cm each Finely slice the slices into strips of 2-3mm. Add pork skin into medium bowl (bought from Asian grocery). Add powdered rice and mix well. Set aside once mixed
2, Pork Chops (Suờn): Gently bash the chops with a mallet. Combine garlic, soy sauce, fish sauce, salt, pepper, sugar and vegetable oil. Mix well. Rub marinade well on both sides of the pork chops. Set aside for 30-45 mins or overnight for best results.
In a frying pan, add 2 tbsp of vegetable oil, on medium to high heat. Once oil is hot enough, fry pork chops until brown on one side. Turn over and fry until brown. Once brown, take pork out and onto plate to rest and dry off excess oil. Fry for longer to get charring look and taste.
3, Rice: Add 2 cups of broken rice into rice cooker pot. Wash rice until water becomes almost clear. Put rice into rice cooker to cook
4, Pork Chops (Suờn): In a frying pan, add 2 tbsp of vegetable oil, on medium to high heat. Once oil is hot enough, fry pork chops until brown on one side. Turn over and fry until brown. Once brown, take pork out and onto plate to rest and dry off excess oil. Fry for longer to get charring look and taste.
5, Dipping Sauce (Nước Mắm Chấm): Combine lemon/lime juice, vinegar, sugar and water into medium sized bowl. Stir all together until sugar is dissolved. Taste to adjust flavours to balance sweet & sour according to taste preference. Add chilli or diced garlic for extra flavour (optional)
6, Fried Egg (Trứng): In a frying pan, add 2 tlbsp of vegetable oil, on medium to high heat. With wooden chopsticks, test the oil to see if it’s hot enough. Alternatively, use a wooden spatula. If the oil starts the bubble, then its ready to go. Crack an egg into the frying pan and fry to taste preference.
7, Vegetables: Wash cucumber and tomato. Slice cucumber diagonally into long, even slices. Slice tomato into even slices.

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