Cơm Tấm (Arroz quebrado)
Arroz quebrado vietnamita servido con chuleta de cerdo a la parrilla, cerdo desmenuzado, huevo frito, verduras encurtidas y un clásico aderezo de salsa de pescado.
16 ingredients
8 steps
Ingredients
- 14 pork chops, pounded to 1cm thickness
- 2400g broken rice (com tam)
- 34 eggs
- 4100g pork skin, thinly sliced and steamed
- 52 tbsp fish sauce
- 61 tbsp sugar
- 71 tbsp vegetable oil
- 82 cloves garlic, minced
- 91 shallot, minced
- 101 tsp black pepper
- 111 tsp five-spice powder
- 12Pickled vegetables (carrot and daikon)
- 13Cucumber slices
- 14Fresh tomato slices
- 15Spring onion oil (scallion oil)
- 16Nuoc cham dressing
Instructions
- 1Marinate pork chops with fish sauce, sugar, garlic, shallot, black pepper and five-spice powder for at least 2 hours.
- 2Cook broken rice in a rice cooker with slightly less water than usual for a firm texture.
- 3Grill pork chops over charcoal or in a hot grill pan for 4-5 minutes per side until caramelised and cooked through.
- 4Fry eggs sunny-side up in a little oil until edges are crispy.
- 5Mix steamed pork skin with a little roasted rice powder for texture.
- 6Place a mound of broken rice on each plate.
- 7Top with grilled pork chop, fried egg, shredded pork skin, pickled vegetables, cucumber and tomato.
- 8Drizzle with spring onion oil and serve nuoc cham on the side.