Com Tam Suon Nuong (Broken Rice with Grilled Pork)
Com tam - broken rice - gets its name from fractured rice grains that were once considered too inferior for sale, eaten only by the poor during Vietnam's lean years. These smaller grains cook drier and fluffier than whole rice, absorbing sauces and meat juices more readily, which turned a byproduct into a sought-after texture. Suon nuong - grilled pork chop - is marinated in lemongrass, garlic, fish sauce, and sugar, then charcoal-grilled until the marinade caramelizes into a sticky, charred crust that clings to the bone. The plate is assembled with the grilled chop over broken rice, topped with shredded egg crepe, pickled daikon and carrot, and a generous pour of nuoc mam pha - the sweet-salty-sour dipping sauce that ties the dish together. In Ho Chi Minh City, com tam stalls open before dawn, and the morning ritual of pulling over a motorbike to eat a quick plate at a plastic table on the sidewalk is woven into the city's daily rhythm.
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Instructions
- 1
Rinse and cook the rice first.
- 2
Mix lemongrass, garlic, fish sauce, and sugar for marinade.
- 3
Coat pork with marinade and rest for 15 minutes.
- 4
Grill or pan-sear the pork over high heat until caramelized.
- 5
Serve pork over rice and drizzle a little extra sauce.
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