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Com Tam (Broken Rice)

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Description

Com Tam is a Vietnamese delicacy, renowned for its unique blend of flavours and textures. Translating to "broken rice," this dish features fractured grains paired with succulent grilled meats, often pork, and vibrant accompaniments like pickled vegetables and fish sauce. With its delightful contrasts, Com Tam offers a delightful culinary journey, capturing the essence of Vietnamese street food culture.

Ingredients

  • 2 cups broken rice (or jasmine rice)
  • 400g pork (preferably pork chops or pork shoulder)
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Vegetable oil for cooking
  • Pickled vegetables (carrots, daikon, cucumber) for serving
  • Fresh herbs (mint, cilantro) for garnish
  • 3-4 eggs

    • Nuac Cham

  • 3 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice (about 1 lime)
  • 3 tablespoons white sugar
  • 1 garlic clove, minced
  • 1/2 cup warm water
  • 1 red chilli finely chopped or 1/4 tsp chilli powder (adjust to taste)
  • 1 tablespoon shredded carrot for added texture (optional)
    • Instructions
    1. Combine all the ingredient for the nuac cham sauce except the chilli and carrot into a small bowl. Mix until the sugar is dissolved. Taste the nuoc cham and adjust the flavors according to your preference. You can add more lime juice for acidity, more sugar for sweetness, or more fish sauce for saltiness. Add the chilli and carrots then llow the sauce to sit for at least 15-30 minutes before serving to allow the flavours to meld.
    2. In a bowl, combine pork (sliced or whole) with minced garlic, soy sauce, fish sauce, oyster sauce, sugar, salt, and pepper. Let it marinate for at least 30 minutes.
    3. Rinse the broken rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, fluff it with a fork.
    4. Julienne carrots, daikon, and cucumber. Toss them with a bit of salt and sugar. Let them sit for 15-20 minutes to pickle slightly.
    5. Heat a grill pan or skillet over medium-high heat. Grill the marinated pork slices until cooked through and slightly caramelised on the edges. Remove from heat and set aside.
    6. Cook the eggs sunny side up, leave the yolks slightly runny.
    7. Place a serving of broken rice on a plate. Top with grilled pork slices. Add the one egg, a side of pickled vegetables and fresh herbs.
    8. Serve Com Tam hot with a side of nuac cham sauce. Enjoy the delightful combination of textures and flavors!
    9. This recipe captures the essence of Com Tam, but feel free to customise it with your favourite vegetables or additional condiments to suit your taste.