Cơm tấm (broken rice with grilled pork chop)

Ingredients

For the pork chops

• 4 pork chops (about 200 g each), bone-in
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 tbsp honey
• 2 garlic cloves, crushed
• 1 tbsp lemongrass, finely chopped
• ½ tsp ground black pepper

For the pickled vegetables (đồ chua)

• 1 carrot, julienned
• ½ small white cabbage, shredded
• 2 tbsp rice vinegar
• 1 tbsp sugar
• ½ tsp salt

To serve

• 400 g broken rice (or regular rice)
• 4 eggs
• Cucumber slices
• Spring onions, sliced
• Nuoc cham

Method

1. Mix the pork marinade ingredients. Coat the chops and rest 1 hour.
2. Toss the carrot and cabbage with vinegar, sugar and salt. Set aside.
3. Cook the rice according to packet instructions.
4. Grill the pork chops over high heat for 3-4 minutes per side until charred and cooked through.
5. In the same pan, fry the eggs sunny side up.
6. Plate up: rice, pork chop, fried egg, pickled veg, cucumber and nuoc cham.