Cơm Tấm

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

1. 1Marinate pork chops with fish sauce, sugar, garlic, shallot, black pepper and five-spice powder for at least 2 hours.
2. 2Cook broken rice in a rice cooker with slightly less water than usual for a firm texture.
3. 3Grill pork chops over charcoal or in a hot grill pan for 4-5 minutes per side until caramelised and cooked through.
4. 4Fry eggs sunny-side up in a little oil until edges are crispy.
5. 5Mix steamed pork skin with a little roasted rice powder for texture.
6. 6Place a mound of broken rice on each plate.
7. 7Top with grilled pork chop, fried egg, shredded pork skin, pickled vegetables, cucumber and tomato.
8. 8Drizzle with spring onion oil and serve nuoc cham on the side.