Vietnamese · Dinner
Broken Rice with Fried Egg and Pork
Vietnamese com tam features warm broken rice topped with a fried egg with crisp edges and runny yolk, alongside grilled marinated pork shoulder with caramelized edges. Fish sauce, garlic, and shallot season the pork, while scallion oil and pickled carrot and daikon accompany the plate, finished with nuoc cham.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
38.4gProtein
29.8gFat
47.2gCarbs
18.6gSugar
2.9gFiber
1980mgSodium
435mgChol
8.1gSat Fat
780mgPotassium
95mgCalcium
3.6mgIron
1.4mcgVitamin B12
14mgVitamin C
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Mince the garlic and shallot, slice the pork shoulder thinly, and toss with fish sauce, sugar, honey, and aromatics to coat.
2
Marinate
Cover and refrigerate the pork 30 minutes until the marinade penetrates the meat.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and 1 teaspoon sugar; set aside 20 minutes until tangy-sweet.
4
Sear
Heat 1/2 tablespoon oil in a skillet over high heat and cook pork 2–3 minutes per side until charred and cooked through.
5
Fry
Heat remaining 1/2 tablespoon oil in a nonstick pan over medium-high heat; fry the egg 2–3 minutes until whites set and yolk runs.
6
Finish
Slice the scallion, stir in the pan, and warm 30 seconds over low heat until glossy.
7
Nuoc Cham
Mince garlic and chili, then whisk with lime juice, water, 1/2 teaspoon sugar, and 1 teaspoon fish sauce until combined.
8
Plate
Spoon rice onto a plate, arrange pork and egg alongside, drizzle with scallion oil, and serve with pickled vegetables and nuoc cham.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork shoulder
- 22 large eggs
- 1 cup190g cooked broken rice (or jasmine rice)
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp sugar
- 2 tsp2 tsp honey
- 4 cloves4 cloves garlic
- 22 small shallot
- 2 tbsp2 tbsp vegetable oil, divided
- 22 scallion
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar (for pickle)
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp water
- 1 tsp1 tsp sugar (for nuoc cham)
- 1 clove1 clove garlic (for nuoc cham)
- 11 chili-fresh (for nuoc cham)
- 2 tsp2 tsp fish sauce (for nuoc cham)
