Broken Rice with Grilled Pork Chop and Meatloaf - Com Tam Suon Cha Trung

By Helen Le Published: January 14, 2014

Com Tam is a beloved dish that holds a special place in Saigon cuisine. Known as "broken rice," this dish is a staple in the vibrant culinary scene of Saigon, Vietnam. With its unique texture and flavorful accompaniments, Com Tam has become a signature dish that captures the essence of Saigon's food culture. What makes Com Tam truly exceptional is its versatility - people in Saigon enjoy it at any time of the day, be it for breakfast, lunch, dinner, or even a late-night supper. Whether you're a local or a visitor, experiencing the delectable flavors of Com Tam is an essential part of immersing yourself in the vibrant food culture of Saigon.

Cuisine: Southern Vietnam
Course Entrée
Skill Level: Moderate

Ingredients

* For the pork chop*
2 pcs pork chop abt 500g
1 tbsp minced lemongrass
1 tbsp garlic minced
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp honey
2 tbsp vegetable oil
*For the meatloaf*
40 g bean thread soaked in warm water and chopped
1/2 cup dried woodear mushrooms 20g, soaked 15 mins in hot water and finely chopped
4 eggs
200 g minced pork
3 tbsp shallot finely crushed /minced
1 tbsp fish sauce
1 tbsp vegetable oil
1/2 tsp salt
1/2 tsp pepper
*Others*
3 cups broken rice
1 medium tomato
1 cucumber
1/2 cup pickled daikon and carrots (do chua)
1/4 cup scallion oil

Instructions

Wash the broken rice, also known as "gạo tấm," several times until the water runs clear. If you can't find broken rice, you can wash and soak normal rice in water for 1 hour. Then, rub the rice with your hands to achieve a similar texture. Although this is just a suggestion to mimic broken rice, it is not necessary. Add boiling hot water to barely cover the rice and cook it in a rice cooker by pressing the cooking button.
For the grilled pork chop, combine minced lemongrass, garlic, soy sauce, fish sauce, honey, and vegetable oil in a large bowl. Mix well. Rub the marinade on both sides of the pork chop and set it aside for a few hours or overnight in the fridge.
Preheat the oven to 190°C (375°F). Line a baking tray with aluminum foil and bake the pork chops for 15 minutes. Then, flip them over and bake for another 15 minutes. Alternatively, you can grill them over charcoal or pan-fry them. The cooking time may vary depending on the thickness of the pork chop.
To make the meatloaf, crack 4 eggs into a bowl and separate 2 yolks into a separate bowl. Beat the eggs and add chopped bean threads, minced woodear mushroom, shallots, and meat. Season with salt, pepper, fish sauce, and vegetable oil to taste. Mix well.
Line a square mold or container with food plastic wrap. Add the meat mixture and steam it for 30 minutes. Open the lid and spread the reserved egg yolks on the surface of the meatloaf. Steam for another 5 minutes, uncovered, to achieve a beautifully yellowed surface on the meatloaf.
To assemble the dish, fluff the cooked broken rice and press it into a bowl. Then, turn the bowl upside down on a plate to release the rice in a nice shape. Add slices of cucumber and tomato, the grilled pork chop, and pickled daikon and carrots. Top the rice and pork chop with some scallion oil. Serve with a bowl of Vietnamese dipping fish sauce.