Com Tam — Broken Rice
Experience the explosion of flavors and textures in Com Tam, a Saigon street food staple. Grilled meats, broken rice, and fresh herbs create a symphony of taste that will transport you to Vietnam.
Com Tam — Broken Rice
Experience the explosion of flavors and textures in Com Tam, a Saigon street food staple. Grilled meats, broken rice, and fresh herbs create a symphony of taste that will transport you to Vietnam.
Key move
Rinse the broken rice just until the water clears so it cooks fluffy without turning gummy, and grill the marinated pork hot enough to caramelize the fish sauce and sugar without drying it out.
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The Setup
- Rice Cooker
- Grill
The Mise en Place
5 of 10Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/2)
Marinade (0/4)
Pork is burning on the grill.
Reduce the heat or move the pork to a cooler part of the grill.
Rice is too mushy.
Use less water when cooking the rice.
Chef's Notes
Marinate pork for at least 30 minutes, or preferably overnight, for maximum flavor infusion.
Serve with a side of pickled daikon and carrots for a refreshing crunch.
The nuoc cham dipping sauce can be made up to 3 days in advance and stored in the refrigerator.
Grill the pork in batches to avoid overcrowding the grill, ensuring even cooking and a good sear.
The Method
PREPARE
Prep aheadRinse the broken rice (2 cups) under cold water until the water runs clear. Drain well.
Rice is rinsed and drained.
COMBINE
Prep aheadIn a bowl, combine the sliced pork shoulder (1000 g) with fish sauce (¼ cups), sugar (2 tbsp), minced garlic (4 cloves), and minced shallot (50 g). Mix well and let it marinate for at least 30 minutes.
Pork is coated in marinade.
COOK
Cook the broken rice (2 cups) according to package instructions or in a rice cooker.
Rice is cooked and fluffy.
GRILL
Preheat your grill to medium-high heat. Brush the grates with vegetable oil (2 tbsp) to prevent sticking.
Grill is preheated and oiled.
GRILL
Time-sensitiveGrill the marinated pork for 2-3 minutes per side, or until cooked through and slightly charred. Be careful not to overcook.
Pork is cooked through with char marks.
ASSEMBLE
Serve the broken rice (2 cups) topped with grilled pork, sliced cucumber (200 g), pickled vegetables (1 cup) (optional), and fresh herbs (1 cup).
Dish is assembled and ready to serve.
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