Dinner · 45 min · vietnamese

Com Tam Suon

If you like broken rice, you’ll love this Vietnamese dinner — 45 minutes from craving to table. Each serving lands at 868 calories with 67g of protein, so it eats like a much heavier meal. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Broken rice
• 4 1-inch thick Pork chops
• 8 oz Ground pork
• 3 Eggs
• 2 stalks Lemongrass
• 5 cloves Garlic
• 1/4 cup Fish sauce
• 2 tbsp Soy sauce
• 3 tbsp Honey
• 1 cup Pickled carrot and daikon
• 1 Cucumber
• 6 Scallions
• 1/3 cup Neutral oil

Steps

1. Pound the pork chops to an even half-inch thickness between plastic wrap. Even meat cooks evenly, and thin chops pick up more marinade per bite.
2. Mince the lemongrass core, garlic, and mix with fish sauce, soy, and honey. Coat the chops and marinate at least 30 minutes.
3. For the steamed egg meatloaf, mix the ground pork with 2 beaten eggs, a spoonful of fish sauce, and pepper. Steam in a shallow dish for 20 minutes until just set, then brush the top with the remaining beaten egg and steam 5 more minutes for the golden cap.
4. Cook the broken rice with slightly less water than usual; the fractured grains turn mushy if drowned.
5. Grill or broil the chops until caramelized at the edges, 4 minutes per side, then rest and slice.
6. Sizzle sliced scallions in hot oil for 30 seconds to make scallion oil, then spoon it over the rice.
7. Plate rice with a chop, a wedge of egg meatloaf, pickles, and cucumber. Serve nuoc cham alongside for drizzling.

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