My room mate mistakenly brought a bag of broken rice instead of the regular jasmine rice. I took it as a sign to finally write an entry about Com Tam. While I was in Vietnam, I love waking up to the smell of grilled pork chops. One of my grandparent’s neighbor actually sells Com Tam for a living. Com Tam is a plate of broken rice topped with grilled pork chops amongst other things. The usual suspects for Com Tam is usually bi, cha, and trung opla but I have seen grilled shrimp, tofu, stuffed bean curd, and Chinese sausage. Whenever we are making Com Tam we like to set up a buffet of toppings and then you would just go around the table and build your Com Tam platter the way you like it. I like mine with just pork chops, bi, cha, and lots of good fish sauce.
4-5 pork chops (don’t get them too thick)
pickled vegetables (optional)
prepared fish sauce
2 stalk green onion
1. Marinade the pork chops with 1 tablespoon of minced lemongrass, 1/2 tablespoon of minced garlic, 1/3 tablespoon of oyster sauce, 1/4 tablespoon of brown sugar, a pinch of mushroom seasoning, 2 tablespoon of honey, 2 tablespoon of soy sauce, 1/4 cup of vegetable oil. Marinade over night if you can.
2. Make the bi.
3. Cook a batch of broken rice the same way you would make regular rice.
4. Finely minced the green onions.
5. Heat up 1 tablespoon of cooking oil. Add the green onion and sauteed until fragrance but do not let it burn.
6. Pan fry your pork chops and eggs to your liking.
7. Place some broken rice on a plate, brush some of the green onions and oil on the rice. Add the pork chop, bi, eggs, slices of tomatoes and cucumber, and lettuce. Brush on additional green onions and oil. Serve along with a bowl of prepare fish sauce, enjoy!