Vietnamese Broken Rice with Grilled Pork Chop and Meatloaf (Cơm Tấm Sườn Chả Trứng)

Yum
  • Preparation: 25 mins
  • Cooking: 25 mins
  • Skill level: Medium
  • Servings: 4

Description Vietnamese Broken Rice with Grilled Pork Chop and Meatloaf

Vietnamese Broken Rice with Grilled Pork Chop and Meatloaf (Cơm Tấm Sườn Chả Trứng) is an integral part of life in Ho Chi Minh city, as is Vietnamese Pho in Hanoi; locals eat it anytime, in the morning, afternoon or even at night. The main ingredient is fractured rice that is very cheap kind of rice in Vietnamese Cuisine, but preferred by chefs due to its different texture and taste. “Cơm tấm” is enjoyed with fragrant grilled pork, tough thinly shredded pork skin (called “bì”) and various green and pickled vegetables, accompany with omelet, prawn paste cakes and grilled prawns.

Sometimes, soy sauce or sesame oil added when grilling meat to make amazing smell and saffron color. Additionally, a small bowl of sauce along with a small bowl of soup broth is provided to serve with the dish. Day after day, the aromatic flavors of “cơm tấm”, of grilled pork threads their way through each street corner, each alley, whetting many curious passersby’s appetite. Just try it to think about it, miss it and then have a deep longing for it.

Ingredients

  • For the pork chop
  • 2 pcs pork chop abt 500g
  • 1 tbsp minced lemongrass
  • 1 tbsp garlic minced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp vegetable oil
  • For the meatloaf
  • 40 g bean thread soaked in warm water and chopped
  • 1/2 cup dried woodear mushrooms 20g, soaked 15 mins in hot water and finely chopped
  • 4 eggs
  • 200 g minced pork
  • 3 tbsp shallot finely crushed /minced
  • 1 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 cups broken rice
  • 1 medium tomato
  • 1 cucumber
  • 1/2 cup pickled daikon and carrots (do chua)
  • 1/4 cup scallion oil

Method Vietnamese Broken Rice with Grilled Pork Chop and Meatloaf

1, Wash the broken rice "gạo tấm" a few times until the water becomes clear. (If you can't find broken rice, wash and soak normal rice in water for 1 hour. Then rub with your hands to break the rice. This is just a suggestion to "fake" the broken rice texture. It's not a must though). Add boiling hot water to barely cover the rice and press to cook in a rice cooker.
2, To make the grilled pork chop, in a large bowl, combine the minced lemongrass, garlic, soy sauce, fish sauce, honey and vegetable oil. Mix well. Rub the marinade on both sides of the pork chop and set aside for a few hours or overnight in the fridge.
3, Preheat the oven to 190°C (375°F). Line the baking tray with aluminum foil and bake the pork chops for 15 minutes, then turn them over and bake for another 15 minutes. You can also grill on char coal or pan-fry them. The cooking time might vary depending on the thickness of the pork chop.
4, To make the meatloaf, crack 4 eggs in a bowl, separate 2 yolks in a separate bowl. Beat the eggs and add the chopped bean threads, and minced woodear mushroom, shallots and meat. Season to taste with salt, pepper, fish sauce and vegetable oil. Mix well.
5, Line a square mold/container with food plastic wrap. Add the meat mixture and steam for 30 minutes. Then open the lid and spread the reserved egg yolks on the surface of the meatloaf. Steam for another 5 minutes, uncovered, to achieve a beautiful meatloaf with yellow surface.
6, To assemble the dish, fluff the cooked broken rice and compress in a bowl. Then turn it upside down on a plate so that it can come out in a nice shape. Add cucumer and tomato slices, pork chop, pickled daikon and carrots. Top the rice and pork chop with some scallion oil. Serve with a bowl of Vietnamese dipping fish sauce.

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