Vietnamese broken rice with grilled pork chops
Com Tam (Broken Rice)
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4
4 plates
Difficulty
Medium
Cost
Budget
$
Com Tam (Broken Rice)
Vietnamese broken rice with grilled pork chops
★4.5(15)
Fragrant broken rice topped with caramelized lemongrass-marinated pork chops, a fried egg, and tangy pickled vegetables. A beloved Vietnamese street food plate.
20m
Prep Time
20m
Cook Time
40m
Total Time
4
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Com tam is Saigon street food at its finest, built on broken rice grains that have a uniquely tender, slightly sticky texture. The star is the charred, sweet-savory pork chop.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
We developed this Com Tam (Broken Rice) recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 2 cups broken rice (com tam)
- 4 bone-in pork chops
- 3 stalks lemongrass, minced
- 3 tbsp fish sauce
- 2 tbsp sugar
- 4 eggs for frying
Instructions
- 1
Marinate pork chops with lemongrass, fish sauce, sugar, minced garlic, and a splash of oil for at least 1 hour.
- 2
Cook broken rice according to package directions or steam until tender.
- 3
Grill or pan-sear pork chops over high heat for 4-5 minutes per side until charred and cooked through.
- 4
Fry eggs sunny-side up in a separate pan.
- 5
Plate rice with pork chop, fried egg, pickled daikon and carrot, sliced cucumber, and nuoc cham on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Broken riceJasmine rice
Slightly firmer but widely available
Pork chopsChicken thighs
Marinate the same way for great results
Heavy creamFull-fat coconut milk
Coconut milk provides a similar richness and body. The coconut flavor is subtle in savory dishes and largely disappears during cooking.
Tips & Storage
Pro Tips
Marinate overnight for the deepest flavor penetration.
Use a cast-iron grill pan if you do not have an outdoor grill.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate cooked pork and rice separately for up to 3 days.
Reheating
Reheat pork in a hot skillet and microwave rice with a splash of water.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (110mg) · 4 servings
Calories520
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates18g
Fat58g
Fiber780mg
Sugar1g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is broken rice?
- Rice grains that broke during milling; they cook faster and have a softer texture.
- Can I use regular rice?
- Yes, jasmine rice works but the texture will be slightly different.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →