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Vietnamese Cơm Tấm with Grilled Pork

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Vietnamese cơm tấm with grilled pork, broken rice, cucumber, pickled carrot and daikon, and scallion oil.
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Cơm tấm, or broken rice, is one of Vietnam’s most recognizable rice plates. Grilled pork brings caramelized edges, while pickles, cucumber, scallion oil, and nước chấm keep every bite balanced.

Marinate the pork briefly, grill it over high heat, and assemble the plate with warm rice and crisp, bright toppings.

Let the grilled pork rest before slicing so its juices stay in the meat instead of running onto the cutting board.

Serving Suggestions

Add a fried egg or a small bowl of clear soup if you want a more substantial meal.

Sliced grilled pork being served over Vietnamese broken rice beside pickles and a small bowl of fish sauce.

Recipe Notes

Store the pork, rice, pickles, and sauce separately for up to three days. Reheat the pork gently and keep the pickles chilled.

Vietnamese cơm tấm with grilled pork, broken rice, cucumber, pickled carrot and daikon, and scallion oil.

Vietnamese Cơm Tấm with Grilled Pork

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A Vietnamese broken-rice plate with caramelized grilled pork, crisp pickles, cucumber, and scallion oil.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Vietnamese
Calories: 625
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Marinated Pork
  • 1 1/4 lb pork shoulder steaks about 1/2 inch thick
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce use gluten-free tamari if needed
  • 1 tbsp brown sugar
  • 1 tbsp lemongrass finely minced
  • 2 cloves garlic minced
  • 1 tbsp neutral oil
  • 1/2 tsp black pepper
Rice and Toppings
  • 2 cups broken rice rinsed
  • 1 large carrot cut into matchsticks
  • 1/2 small daikon cut into matchsticks
  • 1 medium cucumber thinly sliced
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 2 tbsp neutral oil
  • 2 tbsp sliced scallions
Nước Chấm
  • 3 tbsp fish sauce
  • 3 tbsp water
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1 small red chile thinly sliced

Equipment

  • Grill pan or barbecue
  • Small saucepan
  • Mixing bowls
  • Rice cooker

Method
 

Marinate the Pork:
  1. Whisk the fish sauce, soy sauce, brown sugar, lemongrass, garlic, oil, and pepper in a bowl.
  2. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes.
Prepare the Rice and Pickles:
  1. Cook the rinsed broken rice according to the package directions until tender.
  2. Toss the carrot and daikon with the rice vinegar and 1 tablespoon of sugar. Let stand for 20 minutes, then drain lightly.
  3. Warm the neutral oil in a small saucepan, remove it from the heat, and stir in the scallions.
Grill and Serve:
  1. Grill the pork over medium-high heat for 4 to 5 minutes per side, until browned and cooked through. Rest for 5 minutes, then slice.
  2. Stir the fish sauce, water, lime juice, remaining sugar, and chile into the nước chấm.
  3. Divide the broken rice among plates. Add the pork, pickles, cucumber, scallion oil, and nước chấm.

Nutrition

Calories: 625kcalCarbohydrates: 70gProtein: 36gFat: 22gSaturated Fat: 6gCholesterol: 94mgSodium: 1780mgFiber: 5gSugar: 15g

Notes

  • Do not press the pork while grilling; leaving it undisturbed helps it brown and stay juicy.
  • Broken rice cooks quickly, so rinse it well and follow the package liquid ratio.

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