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Com Tam Grilled Pork Chop with Fried Egg

Counter 10 · Wok, Skewer & Bowl

Com Tam Grilled Pork Chop with Fried Egg

Saigon's favorite broken rice plate: thin bone-in pork chops soaked in lemongrass, garlic and fish sauce, grilled with char marks and topped with a crispy fried egg.

4.8 624 cooks rated this
Prep
25 min
Cook
15 min
Serves
4
Level
Medium
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Com tam started as a way to use the broken rice grains that could not be sold, and it became the breakfast of southern Vietnam. The pork chop marinade leans on lemongrass, shallot and a spoon of honey that caramelizes into dark grill marks. Pound the chops thin so they cook in minutes and soak up more marinade. A crisp-edged fried egg, sliced cucumber and a splash of sweet fish sauce dressing, nuoc cham, complete the plate. Jasmine rice is a fine substitute for broken rice.

Method

  1. Mix the lemongrass, shallots, half the garlic, 2 tbsp fish sauce, honey and pepper. Rub it into the chops and marinate at least 1 hour or overnight.

  2. For the nuoc cham, stir the sugar into 1/4 cup warm water until dissolved, then add the lime juice, remaining fish sauce and garlic.

  3. Heat a grill or grill pan to high, about 475 F, and oil the grates.

  4. Grill the chops 3 to 4 minutes per side, until nicely charred and the meat near the bone reaches 145 F. Rest 5 minutes.

  5. Fry the eggs in a hot oiled skillet over medium-high heat until the whites are set with lacy brown edges and the yolks are still runny.

  6. Mound rice on each plate, lay a chop alongside, top the rice with an egg, add cucumber slices and pass the nuoc cham for spooning over.

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