Cơm Tấm
Cơm tấm, or broken rice, was born out of scarcity, not choice. The broken grains left over from milling whole rice were considered second-rate waste, too unsightly to sell at full price, so farmers in southern Vietnam sold them cheap or ate them at home. In 20th-century Saigon, laborers and farmers arriving in the city early each morning turned this cheap rice into a full meal, adding grilled pork chop, egg, pickled vegetables — a practical solution that was gradually refined. Today the paradox is complete: cơm tấm, once the rice of the poor, has become one of Ho Chi Minh City's culinary symbols, served everywhere from street stalls to upscale restaurants. The technique stays true to its roots — the broken rice, less fussy than whole grain, is cooked to stay fluffy, and the scallion oil, poured on hot, gives it that instantly recognizable aroma anyone who's eaten the dish knows by heart.
Made with broken rice grains, not whole rice
The broken grains soak up more scallion oil and turn out fluffier
The pork chop marinates with honey and fish sauce
The honey caramelizes on the grill, giving that signature sweet-savory crust
Scallion oil poured straight over the hot rice
Flavors every grain, instead of sitting only on top of the meat
Fresh cucumber and pickled vegetables on the side
Balance the sweetness of the meat and the fragrant rice
Ingredients 4 servings
- 4 pork chops, about 200g each
- 4 shallots, minced, divided
- 4 garlic cloves, minced, divided
- 3 tbsp fish sauce, divided
- 2 tbsp sugar
- 1 tbsp honey
- 400g broken rice (cơm tấm) or short-grain rice
- 3 scallions, finely sliced
- 4 tbsp vegetable oil
- 1 cucumber, sliced, for serving
- Pickled carrot and daikon, for serving
- 1 lime, juiced, for the sauce
How to make it
- 1MARINATE THE PORK CHOPS: mix the chops with half the shallot, garlic, fish sauce, sugar and honey, let sit at least 1 hour, ideally overnight.
- 2MAKE THE SCALLION OIL: heat the vegetable oil, pour it hot over the chopped scallions so they sizzle and wilt slightly.
- 3COOK THE RICE: cook the broken rice according to the package instructions until fluffy.
- 4MAKE THE DIPPING SAUCE: mix the remaining fish sauce, sugar, lime juice, water and remaining garlic until the sugar dissolves.
- 5GRILL THE PORK CHOPS: grill the marinated chops over high heat or in a very hot pan, 4-5 minutes per side, until caramelized outside and juicy inside.
- 6ASSEMBLE: plate the warm rice, pour the scallion oil over it, top with the sliced pork chop.
- 7SERVE: serve alongside cucumber, pickled vegetables and the dipping sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
