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Saigon Broken Rice with Lemongrass Grilled Pork Chop (Cơm Tấm Sườn Nướng)
Saigon's definitive street plate: fragrant steamed broken rice grains topped with a thin pork chop caramelized over flames in lemongrass, garlic, and fish sauce marinade, drizzled with scallion oil (mỡ hành).
Prep
25 min
Cook
20 min
Total
45 min
Ingredients
servings
4
- Thin bone-in pork chops (approx. 1 cm thick)4 pc
- Vietnamese broken rice (cơm tấm), steamed300 g
- Lemongrass stalks, finely minced3 stalk
- Vietnamese fish sauce3 tbsp
- Shallots and garlic cloves, minced3 clove
- Brown sugar or condensed milk2 tbsp
- Scallions sizzled in hot oil (mỡ hành)3 tbsp
Preparation Steps
1
Marinate pork chops in minced lemongrass, fish sauce, shallots, garlic, and brown sugar for at least 30 minutes or overnight.
30 min timer
2
Steam broken rice until fluffy, dry, and separate in texture.
20 min timer
3
Grill pork chops over medium-high heat for 4-5 minutes per side until charred, sticky, and caramelized. Serve alongside mounds of broken rice topped with sizzling scallion oil and sliced cucumbers.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
520
Protein
36g
Carbohydrates
48g
Fat
20g
Allergens
Fish
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
