Main CourseDinnerLunch

Com Tam Suon Bi Cha

Name: Com Tam Suon Bi Cha
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 4 pcs pork chop bone-in, about 150g each; 60 g lemon grass finely minced; 2 pcs shallot finely minced; 3 clove garlic finely minced; 2 tbsp fish sauce; 1 tbsp sugar; 1 tbsp soy sauce; 1 tbsp honey; 1 tsp sesame oil; 0.5 tsp black pepper; 100 g pork belly finely minced; 200 g ground pork; 10 g wood ear mushroom dried, rehydrated and finely chopped; 10 g vermicelli noodle dried, rehydrated and chopped; 1 pcs shallot finely minced; 1 tbsp fish sauce; 0.5 tsp sugar; 0.25 tsp black pepper; 3 pcs egg; 1 pcs egg yolk; 200 g shredded pork skin prepared; 2 cup broken rice; 3 cup water; 1 pcs cucumber sliced; 1 pcs tomato sliced; 0.5 cup pickled carrot; 0.5 cup pickled daikon; 4 pcs fried egg optional (optional); 1 cup nuoc cham for serving; 4 tbsp scallion oil for serving

Com Tam Suon Bi Cha is a classic Vietnamese broken rice dish featuring grilled pork chop, shredded pork skin, and a savory steamed egg meatloaf. It's often served with a side of fresh vegetables and a sweet and tangy fish sauce dressing.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pork chop

4 pcspork chop, bone-in, about 150g each

pork chop marinade

60 glemon grass, finely minced
2 pcsshallot, finely minced
3 clovegarlic, finely minced
2 tbspfish sauce
1 tbspsugar
1 tbspsoy sauce
1 tbsphoney
1 tspsesame oil
0.5 tspblack pepper

cha (egg meatloaf)

100 gpork belly, finely minced
200 gground pork
10 gwood ear mushroom, dried, rehydrated and finely chopped
10 gvermicelli noodle, dried, rehydrated and chopped
1 pcsshallot, finely minced
1 tbspfish sauce
0.5 tspsugar
0.25 tspblack pepper
3 pcsegg
1 pcsegg yolk

bi (shredded pork skin)

200 gshredded pork skin, prepared

served with

2 cupbroken rice
3 cupwater

garnish

1 pcscucumber, sliced
1 pcstomato, sliced
0.5 cuppickled carrot
0.5 cuppickled daikon
4 pcsfried egg, optional(optional)

sauce

1 cupnuoc cham, for serving
4 tbspscallion oil, for serving

Equipment

steamer · bowl · rice cooker · shallow dish · grill · knife · cutting board

The method

Step by step

1
Prepare the pork chop marinade by combining lemon grass, shallot, garlic, fish sauce, sugar, soy sauce, honey, sesame oil, and black pepper in a bowl.
About 5 min
2
Score the pork chops lightly on both sides to help absorb the marinade.
About 2 min
3
Coat the pork chops thoroughly with the marinade and refrigerate for at least 30 minutes, or preferably several hours, to allow flavors to develop.
About 30 min
4
For the cha (egg meatloaf), combine minced pork belly, ground pork, rehydrated wood ear mushrooms, chopped vermicelli noodles, minced shallot, fish sauce, sugar, and black pepper in a mixing bowl.
About 10 min
5
Add 2 of the eggs to the meat mixture and mix well until everything is evenly combined.
About 2 min
6
Press the mixture into a shallow, heatproof dish or ramekin, ensuring an even layer.
About 1 min
Cook’s note: Lightly oil the dish to prevent sticking.
7
Steam the cha mixture for 20-25 minutes, or until cooked through and firm.
About 25 min
Cook’s note: You can check for doneness by inserting a toothpick; it should come out clean.
8
Whisk the remaining egg and the egg yolk together in a small bowl.
About 1 min
9
Pour the whisked egg mixture over the steamed cha and continue to steam for another 5-7 minutes, until the egg topping is set and glossy.
About 7 min
Cook’s note: This creates a beautiful golden top layer.
10
Once cooked, remove the cha from the steamer and let it cool slightly before slicing into serving portions.
About 5 min
11
Cook the broken rice according to package directions, typically by combining broken rice and water in a rice cooker.
About 20 min
12
Preheat your grill to medium-high heat.
About 5 min
13
Grill the marinated pork chops for 5-7 minutes per side, or until cooked through and nicely charred, brushing with any remaining marinade occasionally.
About 14 min
Cook’s note: Adjust grilling time based on thickness of pork chops.
14
Allow the grilled pork chops to rest for a few minutes before slicing them against the grain.
About 5 min
Cook’s note: Resting helps keep the pork juicy.
15
To assemble, place a generous portion of broken rice on each plate.
About 1 min
16
Arrange sliced pork chop, sliced cha, and shredded pork skin alongside the rice.
About 2 min
17
Garnish with cucumber, tomato, pickled carrot, pickled daikon, and a fried egg if desired.
About 2 min
18
Drizzle with scallion oil and serve immediately with nuoc cham on the side.
About 1 min

Keep it good

Storage

Store leftover components separately in airtight containers in the refrigerator.

Reheating

Reheat pork chops and cha gently in a microwave or oven until warmed through. Serve rice and garnishes fresh.