Com Tam Thit Nuong - Broken Rice with Grilled Meat

VietnameseLunch

Recipe Story

origins & traditions

Com Tam Thit Nuong is a quintessential dish that originated in the Mekong Delta and became a staple of street food culture throughout the country. The dish gets its name from broken rice grains, traditionally considered lower-grade rice, which farmers and working-class families consumed. Today, the unique texture of broken rice is celebrated for its ability to absorb flavors beautifully. The grilled meat is marinated in a complex mixture of aromatic ingredients that create layers of sweet, savory, and umami notes. This complete meal-in-one-bowl is typically served with fresh herbs, pickled vegetables for acidity and crunch, and a fried egg adding richness. The finishing touch of aromatic scallion oil ties all elements together, creating a harmonious balance that makes this dish irresistible any time of day.

Instructions

step by step

0/8 done

Rinse the broken rice thoroughly under cold water until the water runs clear. Cook according to package directions or in a rice cooker with slightly less water than regular rice. Set aside and keep warm.
In a large bowl, combine soy sauce, fish sauce, honey, minced garlic, grated ginger, black pepper, and sesame oil. Add the thinly sliced meat and massage the marinade into the meat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
While the meat marinates, prepare the pickled vegetables. Julienne the carrots into matchsticks. In a small bowl, combine vinegar, a pinch of salt, and a teaspoon of honey. Add the carrots and let sit for at least 15 minutes.
Prepare the scallion oil by heating vegetable oil in a small pan over medium heat. Add finely chopped scallions and cook for 1-2 minutes until fragrant but not browned. Remove from heat and set aside.
Heat your grill or grill pan over high heat. Remove the meat from the marinade and grill for 2-3 minutes per side until charred and cooked through. Let rest for 5 minutes, then slice against the grain.
In a skillet, heat a small amount of oil over medium-high heat. Fry the eggs sunny-side up or over-easy, depending on preference. Season with a pinch of salt and pepper.
To assemble, place a generous portion of broken rice in each bowl. Arrange the grilled meat slices on top. Add a fried egg, a portion of pickled vegetables, and fresh cucumber slices. Drizzle generously with the scallion oil.
Garnish with fresh cilantro and serve immediately with lime wedges on the side for squeezing over the top.

Com Tam Thit Nuong - Broken Rice with Grilled Meat

4.8 (20)

A beloved street food classic featuring fragrant broken rice topped with tender marinated grilled meat, crisp pickled vegetables, and a perfectly fried egg drizzled with savory scallion oil.

medium

55 min

4 servings

Ingredients

0 of 18 checked

Main Components

2 cups Rice White, broken rice preferred
600 grams Pork Chops, thinly sliced
4 pieces Eggs, fried

Marinade

3 tablespoons Soy Sauce
2 tablespoons Fish Sauce
2 tablespoons Honey
4 cloves Garlic, minced
1 teaspoons Ginger, grated
1 teaspoons Sesame Oil
1 teaspoons Black Pepper, freshly ground

Pickled Vegetables

2 pieces Carrots, julienned
3 tablespoons Vinegar White

Scallion Oil

2 pieces Onions, thinly sliced (scallions)
4 tablespoons Vegetable Oil

Garnish

1 pieces Cucumber, sliced
3 tablespoons Cilantro, chopped
2 pieces Lime, cut into wedges

Seasoning

1 teaspoons Salt

Chef Tips

expert advice

•The key to authentic Com Tam is using actual broken rice, which has a different texture than regular jasmine rice - it absorbs sauces better and has a slightly chewier bite.

•For the meat, traditional versions use thinly sliced pork shoulder or pork chops, but beef or even shrimp work beautifully.

•The longer you marinate the meat, the more flavorful it becomes - overnight marination yields exceptional results.

•When grilling, aim for a nice char on the outside while keeping the inside tender and juicy.

•The pickled vegetables can be made a day ahead and stored in the refrigerator.

Variations & Substitutions

make it your own

•If you cannot find broken rice at Asian markets, you can use jasmine rice as a substitute.

•Some variations include adding a small pork meatloaf called cha or grilled shrimp paste on sugarcane.

•Adjust the sweetness and saltiness of the marinade to your preference, as regional variations exist throughout the country.

Serving & Pairings

what goes well

•For added authenticity, serve with a small dish of nuoc cham dipping sauce on the side.

Storage & Reheating

keeping it fresh

Storage

Store leftover components separately in airtight containers in the refrigerator. Cooked rice will keep for up to 3 days. Grilled meat should be consumed within 2 days for best quality. Pickled vegetables can be stored for up to 1 week. Scallion oil keeps for 3-4 days refrigerated. Fried eggs are best consumed immediately and do not store well.

Reheating

To reheat, place rice in a microwave-safe bowl, sprinkle with a tablespoon of water, cover with a damp paper towel, and microwave for 1-2 minutes until heated through. Reheat grilled meat in a skillet over medium heat for 2-3 minutes, or microwave in 30-second intervals. Alternatively, reheat rice and meat together in a covered pan with a splash of water over medium-low heat, stirring occasionally. Fry a fresh egg to order rather than reheating. Pickled vegetables and scallion oil can be used cold or brought to room temperature.