Summary: Broken rice with grilled pork shoulder in lemongrass marinade, fried egg, pickled vegetables, cucumber, and fish sauce dressing. Total time 70 minutes, serves 6.
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Categories: rice-and-grains, vietnamese-cuisine
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Quick overview
- Dish: Cơm Tấm – broken rice with grilled pork, egg, and pickled vegetables
- Categories: rice-and-grains, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Pork shoulder, 1.75 lb (boneless, sliced 1/4 inch thick)
- Guide: 12 most famous Vietnamese dishes: traditional recipes of Vietnamese cuisine
- Total time: 70 minutes (25 min prep + 45 min cooking)
- Difficulty: Medium
- Servings: 6 (Serving size: 21 oz)
- Key technique: Grilling thin slices on a dry grate and frying rice with crackling paste
- Preparation types: Classic cooking, grilling and roasting, pan-frying
- Dietary info & allergens: fish (fish sauce), eggs (egg), gluten (pork
- Suitable for: Family lunch, Vietnamese-style breakfast, packed lunch, or dinner after a long day.
- Nutrition (per serving): 694 kcal, Protein: 36.1 g, Fat: 20.7 g, Carbs: 91.1 g
- Storage: 3 days in fridge, 1 month in freezer
- Pairing: Vietnamese lager, dry Riesling, iced tea with lime
- In short: Broken rice, grilled pork slices in lemongrass marinade, fried egg, pickled vegetables, and fish sauce dressing. Total time 70 minutes, 6 servings.
WAGUU says: “Cơm tấm is not just rice with meat. The sauce poured directly over the rice and the egg spread into the yolk across the portion make the difference.”
Key facts
| Prep time: | 25 minutes |
| Cook time: | 45 minutes |
| Temperature: | Grill pan 425°F, rice covered on lowest heat |
| Servings: | 6 |
At a glance
Cơm tấm is a dish assembled on the plate: rice, meat, egg, vegetables, and sauce. The rice, cooked with a precise water ratio, and the meat marinade with lemongrass and sugar are crucial. If you stir the rice during cooking or leave it in the pot too long, you get mush instead of fluffy grains. Grilled slices should not overlap, so the meat doesn’t steam in its own juices.
Ingredients
Base servings: 6 servings • Serving size: 21 oz
| Ingredient | Amount | Quality |
|---|---|---|
| broken rice | 21 oz | broken jasmine, dust-free |
| pork shoulder | 28 oz | boneless, with a thin fat layer, sliced 1/4 inch thick |
| eggs | 3 pcs | fresh, room temperature |
| pork pâté | 2.0 oz | smooth, from pork liver |
| fish sauce | 1/3 cups | fermented from anchovies, no sugar |
| soy sauce | 2 tbsp | dark, naturally fermented |
| cane sugar | 1.5 oz | light, coarse |
| honey | 0.7 oz | blossom, liquid |
| lemongrass | 2 pcs | fresh stalks, only bottom white part |
| garlic | 5 pcs | fresh clove, finely chopped |
| shallot | 3 pcs | red, finely chopped |
| green onion | 4 pcs | fresh, white and green parts |
| carrot | 2 pcs | firm, cut into thin matchsticks |
| daikon radish | 7.0 oz | white, firm, cut into thin matchsticks |
| rice vinegar | 1/4 cups | mild, 4 percent acidity |
| cucumber | 1 pcs | salad, thinly sliced |
| tomato | 2 pcs | ripe, cut into thin wedges |
| fresh cilantro | 1.0 oz | stem and leaf, no root |
| scallions | 3 pcs | fresh, sliced diagonally |
| sunflower oil | 2.7 tbsp | neutral taste, for frying |
Why you’ll love this recipe
- Hands-off rice: Broken rice cooks in a precise water ratio under a lid and steams itself. Do not stir during cooking.
- Egg binds the whole plate: The spread yolk mixes with the rice, creating a creamy layer that holds the sauce’s flavor.
- Exact ratios for 6 servings: Rice, meat, eggs, and vegetables are calculated for six plates. Servings recalculate based on diners.
Success guaranteed: Cơm tấm hinges on two steps: rice rested for ten minutes under a lid after cooking, and marinade where meat stays at least an hour. Sugar and honey caramelize during grilling, creating a glossy crust. Sauce is poured only on the plate because it contains sugar and would caramelize and bitter if heated.
Recipe overview
Prep: 25 min | Cook: 45 min | Difficulty: Medium | Servings: 6 | Type: Main course | Origin: Vietnamese
Detailed instructions
Overall progress: 0 % done
Phase 1: Marinade and pickled vegetables – 20 min
Equipment: two bowls, grater, jar
1. In a bowl, combine fish sauce, soy sauce, honey, half the sugar, chopped lemongrass, garlic, and shallot. Stir the marinade until the honey dissolves.
2. Slice the pork shoulder across the grain into 5 mm thick pieces and add them to the marinade. Mix with your hands and refrigerate.
3. Julienne the carrot and daikon, sprinkle with the remaining sugar, squeeze, and cover with rice vinegar. Store in the refrigerator.
VKB: The meat slices are coated with marinade on all sides and smell of lemongrass. The vegetables are crisp and do not release water when squeezed in a fist.
Before you move to the next step:
Marinate the meat for at least an hour, ideally overnight. A short marinade stays only on the surface and the slices will be bland inside.
Phase 2: Cooking broken rice – 25 min
Equipment: pot with tight-fitting lid, rice paddle, colander
1. Rinse the rice in cold water until the water is no longer milky. Drain and add to the pot.
2. Add water in a 1:1.5 ratio (rice to water), bring to a boil, reduce heat to low, and cover with the lid. Do not stir the rice during cooking.
3. Remove the pot from heat and let the rice rest covered. Then fluff with a fork to keep the grains separate.
VKB: The water is absorbed, no wet spots on the bottom of the pot. The grains are loose, separate, and tender but not mushy when tasted.
Before you move to the next step:
Do not stir the rice during cooking and do not lift the lid. Steam escapes, the rice will not cook through and will stick to the bottom.
Phase 3: Grilling the meat – 12 min
Equipment: grill pan or outdoor grill, tongs, platter
1. Heat a grill pan over high heat and brush with a thin layer of oil. Place the meat slices in a single layer so they do not overlap.
2. Grill the slices on both sides until dark amber. Turn only once to keep the juices in, and transfer the cooked slices to a platter.
VKB: The surface of the slices is glossy and caramelized, the meat is light-colored inside with no pink juices. When pressed with tongs, the slice is springy.
Before you move to the next step:
Do not overcrowd the pan. If the slices overlap, the meat steams and the honey marinade burns.
Phase 4: Fried egg and sauce – 10 min
Equipment: non-stick pan, spatula, small bowl
1. Heat the remaining oil in the pan and crack in the eggs. Let them set into a thin layer, then spread them into small patties with a spatula.
2. In a small bowl, mix fish sauce, remaining sugar, and two tablespoons of warm water. Stir until the sugar dissolves, then add chopped garlic and chili to taste.
VKB: The yolk is runny, the white is set, and the edges are lightly golden. The sauce is clear and tastes salty with a sweet finish.
Before you move to the next step:
Fry the eggs over medium heat. On high heat, the white burns and the yolk hardens before it warms through.
Phase 5: Assembling the plates – 6 min
Equipment: shallow plates, spoons, cutting board
1. On each plate, spread a layer of broken rice, top with grilled meat slices, and place a fried egg alongside. Add a slice of pâté.
2. Arrange cucumber slices, tomato wedges, and squeezed pickled vegetables on the edge of the plate. Sprinkle with scallions and cilantro.
VKB: The rice is loose and separate, the meat is warm and glossy, the vegetables are cold and crisp. The layers are visibly distinct on the plate.
Before you move to the next step:
Squeeze the pickled vegetables before adding to the plate. The vinegar water would make the rice soggy and the grains would clump.
Phase 6: Sauce and serving – 4 min
Equipment: spoon, serving platter
1. Pour a spoonful of the fish sauce and sugar sauce over the rice. The sauce should soak into the meat, not over the vegetables.
2. Serve the remaining sauce in a small bowl so each person can add to taste. Cut the egg with a knife so the yolk runs into the rice.
VKB: The sauce is absorbed into the rice, no puddle remains on the plate. The yolk is runny and coats the rice grains when mixed.
Required equipment
| Utensils | Ideal size | Alternative | Risk |
|---|---|---|---|
| pot with tight-fitting lid | 4 qt capacity, heavy bottom | rice cooker with measuring cup | thin bottom will scorch the rice and the bottom layer will taste bitter |
| grill pan | 11 in diameter, heavy bottom | outdoor grill or cast-iron skillet | thin pan will burn the honey marinade |
| non-stick pan | 9.5 in diameter | cast-iron skillet with a thin layer of oil | on a sticky pan the egg white tears and the egg falls apart |
| rice paddle or fork | long handle | two forks for fluffing | a wooden spoon will crush the rice and the grains will stick together |
Shopping list
Nutrition profile
Values per 1 serving (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 489 kJ / 117 kcal | 2904 kJ / 694 kcal | 17422 kJ / 4164 kcal |
| Fat | 3.5 g | 20.7 g | 124.2 g |
| of which saturated | 1.1 g | 6.6 g | 39.6 g |
| Carbohydrates | 15.3 g | 91.1 g | 546.6 g |
| of which sugars | 8.9 g | 8.9 g | 8.9 g |
| Protein | 6.1 g | 36.1 g | 7.6 oz |
| Salt | 2.9 oz | 2.9 oz | 2.9 oz |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Rinse the rice until the water runs clear. This removes surface starch and keeps the grains separate.
- Tip 2: After cooking, let the rice rest covered for ten minutes. The steam distributes evenly and the grains firm up.
- Tip 3: Use the honey marinade on thin slices. On a thick piece, the sugar burns before the meat heats through.
- Tip 4: Mix the fish sauce dressing just before serving. It loses its fresh taste after sitting, and the garlic turns bitter.
The science behind it
Broken rice consists of smaller fragments of grains that absorb water faster during cooking. That is why it needs less water than whole grains and easily turns mushy. Rinsing removes free starch from the surface of the grains, which would otherwise create a sticky layer. Sugar and honey in the marinade break down on the hot surface of the meat and form a brown crust. That is why the slices are grilled briefly at high heat. Egg yolk contains emulsifiers that, when stirred into the rice, bind the sauce with the fat and create a creamy texture.
Fine Dining – Professional Techniques
- Plate composition: Shape the rice into a low ring, fan the meat slices over one half, and place the egg on the other. Group the vegetables into small piles around the edge.
- Texture contrasts: Add a few crispy fried shallots and a cucumber slice cut into thin matchsticks to the pickled vegetables. The crunchy layer contrasts with the soft rice.
- Temperature contrast: Serve the rice and meat hot, the vegetables straight from the fridge. Warm rice with cold cucumber is the foundation of cơm tấm flavor.
- Aromatic additions: Place a small bowl of chili sauce and a spoonful of pickled vegetables at the edge of the plate. The guest adjusts their portion themselves, which is the usual way of serving in Saigon.
Sensory radar
- Appearance: White fluffy rice, dark amber meat slices, fried egg with runny yolk, orange carrot, white daikon, green cucumber, and red tomato wedges.
- Aroma: First grilled meat with lemongrass, then the vinegar from the pickled vegetables, and finally fresh cilantro.
- Taste: Salty from fish sauce, sweet from honey and sugar, sour from vinegar and pickled vegetables. All flavors meet in one bite.
- Texture: Rice fluffy, meat tender with a glossy crust, yolk creamy, vegetables crunchy.
Pairings
- Vietnamese lager: A light pale beer with higher carbonation cleanses the palate from the grilled meat. Serve it chilled to 43–46 °F.
- dry Riesling: The acidity in Riesling pairs with the pickled vegetables. Sweeter wines overpower the saltiness of the fish sauce.
- iced tea with lime: Strong iced tea with lime and an ice cube. The tannins in the tea refresh the mouth between bites.
Variations
- Cơm tấm with pork chop: Instead of pork shoulder, use thin pork chop slices and grill them three minutes longer. The meat is juicier and has a stronger flavor.
- Cơm tấm with chicken: Use boneless chicken thighs and marinate them the same way. Grill them two minutes longer and cut into strips.
Allergens and dietary information
Contains: fish (fish sauce), egg (egg), gluten (pork pâté), milk (pork pâté), soy (soy sauce) • Gluten: yes, from pâté and soy sauce • Not suitable for: people with allergies to fish, egg, gluten, milk, and soy
Suitable for
Family lunch, Vietnamese-style breakfast, packed lunch, or dinner after a long day.
Substitution catalog
- broken rice: jasmine rice or basmati rice, cooking time will be longer
- pork shoulder: pork tenderloin or boneless chicken thigh, grilling time will be shorter
- pork
- daikon radish: white radish or kohlrabi, the flavor will be milder
- fish sauce: soy sauce with a teaspoon of salt, the flavor will be less pronounced
FAQ
What can I substitute for broken rice?
Jasmine rice, which has a similar texture. Cooking time will be a few minutes longer. Basmati works too, but the grains stay firmer and absorb less sauce.
Why is my rice sticky?
It wasn’t rinsed enough, or you stirred it during cooking. Rinse until the water is clear, and once it comes to a boil, don’t touch the pot.
Can I grill the meat a day ahead?
You can grill it ahead and reheat it briefly in a pan the next day. The flavor stays, but the crust won’t be as crispy. It’s best to grill just before serving.
Is cơm tấm breakfast or lunch?
In Vietnam, it’s most often eaten for breakfast and lunch. It’s served warm, so it’s not suitable for a party where cold appetizers are served.
How do I season the sauce if I don’t have fish sauce?
Use dark soy sauce with a tablespoon of lime juice and a teaspoon of sugar. The flavor will be less fishy, but the sweet-salty balance remains.
How much rice per serving?
About 3.5 oz dry rice per serving, which after cooking is roughly two and a half times the volume. Then add meat, egg, and vegetables.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Cook the rice in one large batch and keep it warm in the oven on low. Grill the meat in batches and hold it under a lid. • 10+ people: Cook the rice in two pots so the grains don’t get crushed. Marinate double the meat and grill on two pans at once. Make the pickled vegetables a day ahead and store them in jars. Fry the eggs one at a time and stack them on a warm tray.
Sides and serving
Serving: Cơm tấm is served on a shallow plate where the layers are visible separately. The sauce is spooned directly over the rice and meat, the rest is served in a small bowl. A bowl of soup or strong tea goes with the plate.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Reheat the rice in a steamer or microwave with a splash of water. Reheat the meat briefly in a pan so it doesn’t lose its juices. Serve the sauce fresh.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon, and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise, and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté, and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with shrimp and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chili
Cao Lầu – specialty from Hoi An with firm rice noodles and crispy chips
Bánh Xèo – crispy rice pancake with turmeric, shrimp, and sprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables, and noodles
Cá Kho Tộ – caramelized braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts from beans, tapioca, and coconut milk
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Most common mistakes
- Stirring the rice during cooking – the grains get crushed and the rice turns wet. Once it comes to a boil, don’t touch the pot.
- Not rinsing the rice enough – surface starch creates a sticky layer. Rinse until the water is clear.
- Thick meat slices – they don’t heat through and the marinade burns. Cut 0.2 inches against the grain.
- Sauce poured over the vegetables – the pickled vegetables get wet and lose their crunch. Pour it only over the rice and meat.