Summary: Authentic Vietnamese broken rice dish featuring a tender grilled pork chop, pickled carrots and daikon, fresh spring onion oil, and sweet and sour fish sauce. Preparation time: 155 minutes including marinating, number of portions: 6.
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Category: Main Dishes, Pork, Vietnamese Cuisine
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Quick overview
- Dish: Cơm Tấm
- Category: Main Dishes, Pork, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Broken rice and pork chop, 900 g (bone-in pork loin chops)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 155 minutes (120 min prep + 35 min cooking)
- Difficulty: Medium
- Portions: 6 portions (Portion weight: 450 g)
- Key technique: Marinating and grilling pork over charcoal or high heat, cooking broken rice, and balancing fish sauce
- Preparation types: Grilling, boiling, quick pickling
- Dietary info & Allergens: Contains fish sauce, soy sauce (gluten/soy), and sesame oil
- Suitable for: Lunch, dinner, lovers of authentic Asian cuisine
- Nutritional values (per 1 portion): 620 kcal, Protein: 38.5 g, Fat: 22.4 g, Carbohydrates: 65.2 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Vietnamese iced coffee, Jasmine tea, Saigon beer
- In short: The ultimate Vietnamese street food classic featuring aromatic broken rice, succulent grilled pork chop, vibrant pickled vegetables, scallion oil, and dipping fish sauce.
- Last updated: 2026-03-30
WAGUU says: “The secret to an unforgettable Cơm Tấm lies in the pork chop marinade, which combines lemongrass, garlic, fish sauce, and a touch of honey for caramelisation during grilling.”
How to take it further: Serve on a white 26 cm plate warmed to 40 °C, keep the full 26 cm plate in frame; place a glass of water with lime, a linen napkin and fresh herbs in the softly blurred background.
Key facts
| Prep time: | 120 minutes |
| Cooking time: | 35 minutes |
| Temperature: | 200 °C (grill or pan) |
| Number of portions: | 6 portions |
In a nutshell
Cơm Tấm is a celebrated Vietnamese comfort dish built around broken rice grains, which absorb sauces and flavors exceptionally well. Topped with a smoky, caramelized grilled pork chop, fresh herbs, pickled daikon and carrots, scallion oil, and a sharp-sweet fish sauce dressing, every bite offers a harmonious balance of texture and taste.
Ingredients
Base portions: 6 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Broken rice (Gạo tấm) | 500 g | Vietnamese broken jasmine rice |
| Pork chops (bone-in) | 900 g | Center-cut pork chops, about 6 pieces |
| Lemongrass | 45 g | Minced fresh stalks (about 3 stalks) |
| Garlic | 25 g | Finely minced cloves (about 6 cloves) |
| Shallots | 30 g | Finely minced shallots |
| Fish sauce (Nước mắm) | 90 ml | High-grade first-press Vietnamese fish sauce |
| Honey | 40 g | Natural liquid honey for caramelisation |
| Vegetable oil | 60 ml | Neutral cooking oil |
| Soy sauce | 20 ml | Light soy sauce |
| Ground black pepper | 5 g | Freshly ground |
| Daikon radish | 200 g | Peeled and julienned |
| Carrots | 200 g | Peeled and julienned |
| White vinegar | 100 ml | 5% acidity vinegar |
| Sugar | 80 g | White granulated sugar (divided for pickles and sauce) |
| Spring onions | 80 g | Fresh green parts, finely chopped |
| Lime juice | 45 ml | Freshly squeezed lime juice |
| Bird’s eye chilies | 10 g | Sliced thin |
| Water | 600 ml | Clean drinking water (for rice and sauce) |
| Salt | 15 g | Fine sea salt |
Why you will love this recipe
- Authentic taste: Replicates the famous street food stalls of Saigon right in your kitchen with traditional balance of sweet, sour, salty, and savory flavors.
- Textural contrast: Features tender broken rice grains, smoky charred pork, crunchy quick pickles, and velvety scallion oil.
- Comprehensive guide: Step-by-step instructions ensure perfect marination, rice cooking, and sauce balancing every single time.
Success guaranteed: Follow the marinating time and grilling temperatures precisely for a restaurant-quality finish.
Recipe overview
Prep: 120 min | Cooking: 35 min | Difficulty: Medium | Portions: 6 portions | Type: Main dish | Origin: Vietnamese
Detailed instructions
Overall progress: 0% complete
Phase 1: Marinating the pork chops – 25 min
Appliances: Cutting board, knife, mixing bowl
1. Finely mince 45 g of lemongrass, 25 g of garlic, and 30 g of shallots. Pound them together slightly in a mortar if desired to release essential oils. Place 900 g of bone-in pork chops on a clean cutting board and lightly tenderize them with a mallet or the back of a knife.
VKB: Visual control point (VKB): Ensure the pork chops are uniform in thickness (about 1.5 cm) so they cook evenly.
Before moving to the next step:
Make sure the aromatics are minced as finely as possible so they adhere well to the meat surface during grilling.
Phase 2: Mixing the marinade and resting – 95 min
Appliances: Mixing bowl, refrigerator
2. In a mixing bowl, combine 45 ml of fish sauce, 40 g of honey, 20 ml of light soy sauce, 20 ml of vegetable oil, 5 g of ground black pepper, and the minced lemongrass, garlic, and shallots. Coat the pork chops thoroughly in the marinade, cover the bowl, and place in the refrigerator for at least 90 minutes (or up to 12 hours) to infuse deep flavors.
VKB: VKB: The marinade should smell intensely aromatic and sweet-savory.
Before moving to the next step:
Do not skip the resting time, as the fish sauce enzymes tenderize the pork fibers.
Phase 3: Preparing the pickled vegetables – 15 min
Appliances: Grater, bowl, saucepan
3. Julienne 200 g of peeled daikon radish and 200 g of carrots. Toss them with 5 g of salt, let rest for 10 minutes, then rinse with cold water and squeeze dry. In a small saucepan, warm 100 ml of white vinegar with 40 g of sugar and 100 ml of water until the sugar dissolves. Pour the warm brine over the vegetables and let pickle for at least 30 minutes.
VKB: VKB: Pickled vegetables should retain a crisp crunch and bright sweet-sour profile.
Before moving to the next step:
Ensure the pickling liquid cools slightly so the vegetables do not become mushy.
Phase 4: Cooking the broken rice and scallion oil – 20 min
Appliances: Rice cooker or pot, small pan
4. Rinse 500 g of broken rice (Gạo tấm) under cold water until the water runs clear. Cook the rice in a rice cooker or pot with 500 ml of water until fluffy and tender. Meanwhile, finely chop 80 g of spring onions, place them in a heatproof bowl, and pour 40 ml of hot sizzling vegetable oil over them with a pinch of salt to create vibrant green scallion oil (Mỡ hành).
VKB: VKB: Broken rice grains should be distinct, slightly firmer than regular jasmine rice, and aromatic.
Before moving to the next step:
Do not overcook the scallion oil; the oil should be hot enough to soften the onions instantly without burning them.
Phase 5: Grilling the pork chops – 15 min
Appliances: Grill pan or outdoor charcoal grill
5. Preheat a grill pan or outdoor charcoal grill to 200 °C. Remove the pork chops from the marinade, shaking off excess chunks of garlic and lemongrass to prevent burning. Grill the chops for 5 to 7 minutes on each side until cooked through (internal temperature reaches 63 °C) and beautifully charred with caramelised edges.
VKB: VKB: Look for deep golden-brown grill marks and glistening caramelized honey on the surface.
Before moving to the next step:
Let the grilled pork chops rest for 5 minutes before serving so the juices redistribute evenly.
Phase 6: Preparing the fish sauce and plating – 10 min
Appliances: Small bowl, serving plates
6. In a small bowl, mix 45 ml of fish sauce, 45 ml of lime juice, 40 g of sugar, and 100 ml of warm water until the sugar dissolves completely. Add sliced bird’s eye chilies and minced garlic to taste. To serve, mound the warm broken rice onto plates, place a grilled pork chop alongside, spoon fragrant scallion oil over the rice, add pickled daikon and carrots, and serve with the sweet and sour fish sauce on the side.
VKB: VKB: The dipping sauce (Nước chấm) should achieve a perfect balance of salty, sweet, sour, and spicy notes.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Grill pan | 30 cm | Cast iron skillet | Smoke accumulation |
| Mixing bowl | 2 liter capacity | Glass bowl | Spillage during mixing |
| Rice cooker | 1.5 liter capacity | Medium saucepan | Rice scorching if heat is too high |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 137.8 kcal | 620.0 kcal | 3720.0 kcal |
| Fat | 5.0 g | 22.4 g | 134.4 g |
| of which saturates | 1.4 g | 6.3 g | 37.8 g |
| Carbohydrates | 14.5 g | 65.2 g | 391.2 g |
| of which sugars | 3.8 g | 17.1 g | 102.6 g |
| Protein | 8.6 g | 38.5 g | 231.0 g |
| Salt | 1.1 g | 4.9 g | 29.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Score the fat edge of the pork chops to prevent curling while grilling.
- Tip 2: Use authentic Vietnamese fish sauce (Nước mắm Phú Quốc) for the most genuine umami flavor.
- Tip 3: Break the rice grains gently before rinsing to mimic traditional broken rice texture if genuine broken rice is unavailable.
- Tip 4: Keep the scallion oil warm so it absorbs better into the hot broken rice grains.
Scientific background
Broken rice grains possess a fractured endosperm structure, which allows water and seasonings to penetrate faster and deeper during cooking compared to intact whole grain rice. This results in a softer, fluffier texture that clings together nicely while absorbing the sweet and savory fish sauce dressing efficiently.
Fine Dining – Professional techniques
- Plate composition: Mold the broken rice in a small bowl and invert it neatly onto the center of the plate alongside the sliced pork chop.
- Textural contrasts: Combine crispy charred pork exterior with tender interior meat, fluffy rice, crunchy pickles, and silky scallion oil.
- Temperature contrast: Serve hot freshly grilled pork and steaming rice next to cool, crisp pickled vegetables.
- Aromatic garnishes: Garnish with fresh coriander sprigs and finely sliced red chili for visual pop and herbal fragrance.
Sensory radar
- Appearance: Golden-brown glazed pork chop with vibrant green scallion oil and ruby-tinted pickles over white broken rice.
- Aroma: Smoky lemongrass, fragrant garlic, sweet caramelised honey, and pungent fish sauce.
- Taste: Harmonious balance of sweet, savory, salty, and sour flavors with a gentle chili kick.
- Texture: Tender juicy pork, fluffy rice grains, crunchy pickled roots, and smooth scallion oil.
Pairing
- BEER: Saigon Special or crisp Asian lager
- WINE: Off-dry Riesling or Gewürztraminer
- NON-ALCOHOLIC: Traditional Vietnamese iced milk coffee (Cà phê sữa đá) or iced jasmine green tea
Various preparation variants
- Egg variant (Cơm Tấm Bì Chả Trứng): Serve with a steamed pork and egg meatloaf (Chả trứng hấp) and a sunny-side-up fried egg.
- Chicken variant: Substitute the pork chop with lemongrass-marinated grilled chicken thigh.
Allergens and dietary information
- Contains: Fish, soy
- Gluten: Contains soy sauce (can be made gluten-free with tamari)
- Not suitable for: Vegetarians, vegans, individuals with fish or soy allergies
Suitable for
Lunch, dinner, weekend feasts, street food enthusiasts, and fans of authentic Vietnamese gastronomy.
Substitution catalog
- Broken rice: Regular jasmine rice (though texture will differ slightly)
- Honey: Brown sugar or maltose syrup
- Fish sauce: Vegan fish sauce or light soy sauce with salt
FAQ
What is broken rice and why is it used?
Broken rice consists of grain fragments broken during the milling process. In Vietnam, it was historically considered lower quality and cheaper, but it gained iconic status because its unique texture absorbs sauces and flavors remarkably well.
Can I bake the pork chops instead of grilling?
Yes, you can bake them in a preheated oven at 200 °C for 18–20 minutes, finishing them under the broiler for 2 minutes to achieve caramelisation.
How do I store leftover Cơm Tấm?
Store the rice, pork, and pickles in separate airtight containers in the refrigerator for up to 3 days. Reheat the pork and rice thoroughly before serving.
Is the fish sauce dressing spicy?
The spice level depends on how many bird’s eye chilies you add. You can omit the chilies entirely for a mild, kid-friendly version.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double all ingredient quantities, marinate the pork chops in two separate batches, and grill on two separate grill pans simultaneously • 20+ people: Prepare the pickles and fish sauce a day in advance, cook the broken rice in industrial rice cookers, and use an outdoor charcoal grill station for efficient pork cooking.
Sides and Serving
- Steamed egg meatloaf (Chả trứng hấp) – traditional savory meat and egg terrine (not included in the recipe)
- Fried egg (Trứng ốp la) – crispy-edged fried egg served on top of the rice (not included in the recipe)
Serving: Serve piping hot on individual plates with fresh cucumber slices, tomato wedges, and fresh herbs.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat the pork and broken rice in a microwave or steamer until piping hot. Refresh with a little fresh scallion oil before serving.
Author: WAGUU Petr & Team • Published: 25 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Not marinating long enough – Failing to marinate the pork for at least 90 minutes results in bland meat lacking depth.
- Burning the marinade – Leaving chunks of raw garlic and lemongrass on the pork during grilling causes bitter charring.
- Overcooking the rice – Broken rice cooks faster than regular rice and can become mushy if too much water is added.
- Imbalanced fish sauce – Neglecting the delicate balance of sweet, sour, and salty in the dipping sauce ruins the signature flavor profile.