Summary: Cơm Tấm – popular broken rice dish with a grilled pork chop, pickled vegetables, scallions, and sweet and sour fish sauce features tender broken rice, a perfectly marinated and grilled pork chop, sweet and sour fish sauce, scallion oil, and quick-pickled vegetables, prepared in 45 minutes for 4 servings.
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Category: Main Dishes, Vietnamese Cuisine
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Quick overview
- Dish: Cơm Tấm
- Category: Main Dishes, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: broken rice, 1 lb (high quality)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Intermediate
- Servings: 4 servings (Serving weight: 420.0 g)
- Key technique: Grilling and steaming
- Preparation types: Marinating, grilling, steaming
- Dietary info & Allergens: Contains fish sauce, soy
- Suitable for: Lunch, dinner
- Nutritional values (per 1 serving): 620 kcal, Protein: 32.0 g, Fat: 22.0 g, Carbs: 74.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Vietnamese iced coffee, Jasmine green tea, Fresh lime juice
- In a nutshell: Fragrant broken rice paired with a smoky grilled pork chop, vibrant pickled vegetables, scallion oil, and sweet and sour fish sauce.
- Last updated: April 15, 2025
WAGUU says: “Mastering Cơm Tấm means embracing the unique texture of broken rice and balancing the smoky, sweet, and tangy elements perfectly.”
How to take it further: Warm the 26 cm plate, plate the portion in the center with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 375 °F (190 °C) |
| Number of servings: | 4 servings |
In a nutshell
Cơm Tấm delivers a symphony of comforting textures and bold flavors, bringing authentic Saigon street food right into your home kitchen with ease.
Ingredients
Base servings: 4 servings • Serving weight: 420.0 g
| Ingredient | Quantity | Quality |
|---|---|---|
| broken rice | 1.5 cups | Vietnamese broken jasmine rice |
| water | 2.25 cups | filtered |
| pork chops | 4 pieces | bone-in center-cut, about 1 lb total |
| fish sauce | 3 tbsp | first-press premium |
| granulated sugar | 2 tbsp | pure cane |
| garlic | 4 cloves | finely minced |
| shallots | 2 pieces | finely minced |
| vegetable oil | 3 tbsp | neutral cooking oil |
| scallions | 5 stalks | freshly sliced |
| carrot | 1 piece | julienned for pickles |
| daikon radish | 1 piece | julienned for pickles |
| white vinegar | ½ cup | distilled |
| lime juice | 2 tbsp | freshly squeezed |
| bird’s eye chili | 2 pieces | sliced thin |
| salt | 1 tsp | fine sea salt |
Why you’ll love this recipe
- Authentic Texture: Broken rice grains absorb flavors exceptionally well and offer a unique, comforting mouthfeel.
- Smoky Grilled Pork: Perfectly marinated chops yield caramelized edges and incredible juiciness.
- Complete Meal Harmony: Sweet and sour fish sauce ties together the savory meat, fresh herbs, and pickled vegetables.
Success guaranteed: Follow our step-by-step marinades and precise cooking temperatures for restaurant-quality Cơm Tấm every single time.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Intermediate | Servings: 4 servings | Type: Main course | Origin: Vietnamese
Detailed instructions
Overall progress: 0% completed
Phase 1: Marinating the Pork – 10 min
Appliances: Mixing bowl
1. Combine 3 tbsp fish sauce, 2 tbsp sugar, minced garlic, minced shallots, and 1 tbsp vegetable oil in a bowl. Whisk thoroughly until the sugar completely dissolves into the marinade.
CP: Marinade is smooth with no visible sugar grains remaining.
Before moving to the next step:
Ensure the pork chops are thoroughly coated on both sides with the marinade.
Phase 2: Preparing Quick Pickles – 10 min
Appliances: Cutting board, knife, bowl
2. Julienne the carrot and daikon radish into matchstick strips. Toss them with ½ cup white vinegar, 1 tbsp sugar, and a pinch of salt. Let them pickle at room temperature while cooking the rest of the meal.
CP: Vegetables are fully submerged in the pickling liquid and softening slightly.
Before moving to the next step:
Verify that the pickles have absorbed the tangy flavor.
Phase 3: Cooking Broken Rice – 20 min
Appliances: Rice cooker or heavy-bottomed pot
3. Rinse 1.5 cups of broken rice gently in cold water twice. Add 2.25 cups of filtered water and cook using a rice cooker or simmer on low heat in a covered pot for 20 minutes until fluffy and tender.
CP: Broken rice grains are tender, separate, and fully cooked through.
Before moving to the next step:
Fluff the rice gently with a fork and keep covered to retain moisture.
Phase 4: Grilling the Pork Chops – 15 min
Appliances: Grill pan or outdoor grill
4. Preheat your grill pan over medium-high heat (375 °F / 190 °C). Grill the marinated pork chops for 6 to 7 minutes per side until nicely charred on the outside and internal temperature reaches 145 °F (63 °C).
CP: Pork chops show golden-brown grill marks and are juicy inside.
Before moving to the next step:
Let the grilled pork chops rest for 5 minutes before slicing.
Phase 5: Making Scallion Oil – 5 min
Appliances: Small saucepan
5. Heat 2 tbsp vegetable oil in a small saucepan until hot. Pour the hot oil over the freshly sliced scallions in a small heatproof bowl along with a pinch of salt. Stir to combine.
CP: Scallions are vibrant green and slightly wilted from the hot oil.
Before moving to the next step:
Set the scallion oil aside to infuse further.
Phase 6: Assembling the Dish – 5 min
Appliances: Serving plates
6. Mound the warm broken rice onto serving plates. Place a grilled pork chop alongside, add a portion of pickled carrots and daikon, drizzle scallion oil over the rice, and serve with sweet and sour fish sauce on the side.
CP: Beautiful presentation with distinct components ready for dipping and drizzling.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Grill pan | 10 inches | Cast iron skillet | Smoking if overheated |
| Mixing bowl | 2 quarts | Any medium bowl | None |
| Saucepan | 1 quart | Small skillet | Oil splatter |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 4 servings |
|---|---|---|---|
| Energy | 147.6 kcal | 620.0 kcal | 2480.0 kcal |
| Fat | 5.2 g | 22.0 g | 88.0 g |
| of which saturates | 1.8 g | 7.5 g | 30.0 g |
| Carbohydrates | 17.6 g | 74.0 g | 296.0 g |
| of which sugars | 3.1 g | 13.0 g | 52.0 g |
| Protein | 7.6 g | 32.0 g | 128.0 g |
| Salt | 1.1 g | 4.5 g | 18.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use actual broken rice grains for authentic texture and sauce absorption.
- Tip 2: Score the fat edge of the pork chops to prevent curling while grilling.
- Tip 3: Marinate the pork for at least 2 hours or overnight for maximum flavor penetration.
- Tip 4: Pour boiling water over scallions when making scallion oil to brighten the green color.
Scientific background
Broken rice grains release more starch during cooking, resulting in a slightly stickier yet fluffier grain structure that contrasts wonderfully with the crisp, caramelized exterior of the grilled pork chops.
Fine Dining – Professional techniques
- Plate composition: Mold the broken rice in a small bowl before inverting onto the center of the plate.
- Texture contrasts: Combine soft rice, tender meat, crisp pickles, and silky scallion oil.
- Temperature contrast: Serve hot grilled pork alongside refreshing room-temperature pickles.
- Aromatic garnishes: Finish with fresh cilantro and vibrant red chili slices.
Sensory radar
- Appearance: Golden caramelized pork paired with pristine white broken rice and bright pickles.
- Aroma: Smoky grilled meat balanced by fragrant scallion oil and fermented fish sauce.
- Taste: A harmonious blend of savory, sweet, tangy, and umami flavors.
- Texture: Tender broken rice, succulent grilled pork, and crunchy pickled vegetables.
Pairing
- BEER: Crisp Vietnamese lager
- WINE: Off-dry Riesling
- NON-ALCOHOLIC: Vietnamese iced coffee
Various preparation methods
- Outdoor Charcoal Grill: Provides an authentic smoky flavor reminiscent of Saigon street vendors.
- Steamed Meatloaf Variation: Add a traditional steamed egg meatloaf (chả trứng hấp) alongside the pork chop.
Allergens and dietary information
Contains: Fish sauce, soy • Gluten: Naturally gluten-free (ensure soy sauce is certified gluten-free if used) • Not suitable for: Vegetarians and vegans
Suitable for
Lunch, dinner, weekend feasts
Substitution guide
- Broken rice: Jasmine rice (though texture will differ)
FAQ
What is broken rice?
Broken rice consists of grain fragments broken during the milling process, highly prized in Southern Vietnam for its unique texture.
Can I use regular pork chops?
Yes, center-cut bone-in pork chops work best, but boneless chops can also be used if pounded slightly thin.
How do I store leftover rice?
Store cooked broken rice in an airtight container in the refrigerator for up to 3 days.
What gives the pork its signature sweetness?
The combination of granulated sugar in the marinade caramelizes during grilling to create a savory-sweet crust.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Batch-grill the pork chops in a large cast-iron griddle and cook rice in a commercial rice cooker. • 20+ people: Prepare marinades and pickles a day ahead; set up a grilling station outdoors.
Sides and serving
- Fried egg – sunny-side up egg placed on top of the rice (not included in the recipe)
- Steamed egg meatloaf – savory Vietnamese pork and egg terrine (not included in the recipe)
Serving: Serve warm on flat ceramic plates with dipping sauce in small individual bowls.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat rice and pork in a steamer or microwave until piping hot.
Published by WAGUU Culinary Team on April 15, 2025.
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Common mistakes
- Overcooking the pork: Leaving pork chops on the grill too long results in dry meat.
- Using regular long-grain rice: Skipping broken rice alters the signature mouthfeel and sauce absorption.
- Skipping the marinade rest: Not allowing the meat to marinate leads to a lack of deep flavor.
- Incorrect fish sauce balance: Failing to balance sweet and tangy notes in the dipping sauce.