Com Tam
Broken rice with a lacquered pork chop and a fried egg whose yolk is doing all the sauce work. Saigon breakfast energy, available at any hour you happen to be hungry.
- Total time
- 18 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Mix 1 tbsp fish sauce with the honey, garlic and oil, and rub it into the pork chops while the pan heats.
Sear the chops over medium-high heat for 4 minutes on the first side, 3 on the second, basting with the marinade in the last minute, until an instant-read thermometer shows at least 63C in the thickest part.
Rest the chops on a board for 3 minutes - this is not optional, it is where the juices settle back in.
Fry the eggs in the same pan over medium heat until the whites are completely set and opaque, about 2 minutes.
Toss the cucumber with the vinegar and sugar for a quick pickle, and stir the remaining fish sauce with 1 tbsp water for spooning over.
Slice the rested pork, pile it on the warm rice with the egg and pickles, and spoon the thinned fish sauce over everything.
Read all that and thought “absolutely not”?
Completely fair. Com Tam is sitting in the Vietnamese kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Vietnamese kitchen
Clear broth, loud herbs, immediate calm.