Vietnamese · Dinner
Broken Rice with Grilled Pork Chop
Grilled pork chop marinated in fish sauce, garlic, shallot and lemongrass, sliced over broken rice with a fried egg, fan of cucumber and pickled carrot and daikon. Finished with scallion oil and nuoc cham drizzle for a sweet-salty-tangy Vietnamese street plate.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
618Calories
45.9gProtein
21.5gFat
62.4gCarbs
22gSugar
3.6gFiber
1453mgSodium
329mgChol
6gSat Fat
950mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Whisk fish sauce, brown sugar, lemongrass, garlic and shallot into a marinade, then rub over the pork chop.
2
Marinate
Cover and refrigerate the pork chop for 30 minutes so the salt and sugar penetrate the meat.
3
Pickle
Toss julienned carrot and daikon with rice vinegar and sugar, set aside 20 minutes until translucent.
4
Grill
Brush a grill pan with oil and cook the pork chop over medium-high heat 4 to 5 minutes per side until charred and internal temperature reaches 145°F.
5
Fry
In the same pan over medium heat, fry the egg 2 to 3 minutes until the white is set and yolk edges firm.
6
Rest
Move the pork chop to a board and rest 3 minutes before slicing.
7
Build
Mound the rice on a plate, arrange sliced pork alongside, top with fried egg, drained pickled vegetables and cucumber.
8
Plate
Scatter scallion over the plate and serve nuoc cham mixed with sliced chili alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in thin cut pork loin chop
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp brown sugar
- 2 tsp2 tsp lemongrass
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp vegetable oil, plus extra for brushing the grill
- 1 1/2 cup280g cooked white rice
- 22 eggs
- 1/2 cup60g carrot
- 1/2 cup60g daikon
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar, for the quick pickle
- 66 cucumber slices
- 22 scallion
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp sugar, for the nuoc cham
- 4 tbsp60ml water
- 11 small chili
