Charred Lemongrass Pork Rice Bowl — Com Tam Suon Nuong
Saigon broken rice plate of lemongrass and honey marinated pork chop grilled until edges char, served with shredded pork skin, a steamed egg meatloaf, scallion oil, pickles, and a small bowl of nuoc cham.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince lemongrass cores, garlic, and shallot. Whisk with honey, 2 tbsp fish sauce, dark soy, brown sugar, black pepper, and oil. Score pork fat on both chops in crosshatch and rub marinade in for 15 minutes. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, granulated sugar, and salt for 10 minutes until glossy.
Boil
Rinse rice until water runs clear. Divide between two small pots, adding 150ml water and a pinch of salt to each. Bring to a boil over high heat for 3 minutes, cover, and reduce to lowest heat for 12 minutes until tender. While rice cooks, whisk eggs with 1 tsp scallion.
Steam
Set a small heatproof dish of egg mixture over the rice in each pot during the last 8 minutes of cooking over low heat until egg sets into a tender custard layer. While egg steams, slice red chillies into rings.
Build
Whisk 60ml fish sauce, hot water, lime juice, and 2 tsp sugar off the heat for 1 minute until sugar dissolves and sauce turns pale amber. Set aside.
Grill
Heat a large grill pan over high heat for 3 minutes until smoking hot. Lay both pork chops on, press flat, and cook 5 minutes per side over high heat until edges char deeply and marinade caramelises into a mahogany glaze.
Plate
Mound rice from each pot onto individual plates, lean a pork chop alongside each, set steamed egg on top, pile pickled ribbons at the edge, drizzle scallion oil over rice, and serve nuoc cham in a small bowl on the side.
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