Com tam

Ingredients

• broken rice1 cup
• pork chop1 piece
• minced lemongrass1 tbsp
• minced garlic1 tsp
• fish sauce1 tbsp
• sugar1 tsp
• For the steamed egg meatloaf:As needed
• ground pork50g
• egg1 piece
• A few dried wood ear mushrooms, soaked and choppedAs needed
• fried egg1 piece
• Pickled carrots and daikonFor Garnish
• Sliced cucumberFor Garnish
• Nuoc cham (Vietnamese dipping sauce)For Serving

Instructions

1. 1

   Step 1

   Cook broken rice according to package directions.

2. 2

   Step 2

   Marinate a pork chop with lemongrass, garlic, fish sauce, and sugar. Grill or pan-fry until cooked through.

3. 3

   Step 3

   Prepare a steamed egg meatloaf (cha trung hap) by mixing ground pork, eggs, and wood ear mushrooms, then steaming until firm.

4. 4

   Step 4

   Fry an egg, sunny-side up.

5. 5

   Step 5

   Assemble the plate with a serving of broken rice, the grilled pork chop, a slice of steamed egg meatloaf, and the fried egg.

6. 6

   Step 6

   Garnish with pickled carrots and daikon, sliced cucumber, and a side of nuoc cham (Vietnamese dipping sauce).

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Com tam can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.