{"id":114802,"title":"Authentic C\u01a1m T\u1ea5m S\u01b0\u1eddn B\u00ec Ch\u1ea3 Tr\u1ee9ng","modified":"2026-06-13T11:17:13+02:00","plain":"A complete, deeply satisfying Vietnamese c\u01a1m t\u1ea5m: marinated grilled pork chops, b\u00ec (shredded pork skin and pork), steamed ch\u1ea3 tr\u1ee9ng, pickles, and n\u01b0\u1edbc m\u1eafm dipping sauce, with an optional fried egg.\n\n\n\nThe smoky aroma of grilled pork hovers over pale, slightly grainy rice. Soon it\u2019s glossed with the bright green of m\u1ee1 h\u00e0nh (scallion oil). On the side, the pickled carrot crunches, and a slice of ch\u1ea3 tr\u1ee9ng breaks apart into a wonderfully tender bite.\n\n\n\nIf you choose the \u1ed1p la version, the runny yolk spills out and coats the rice. C\u01a1m t\u1ea5m is a complete dish, meant to be mixed : what makes it special is the range of textures and how well they balance each other.\n\n\n\nAlso discover pho, another Vietnamese classic\n\n\n\nC\u01a1m t\u1ea5m, what is it?\n\n\n\nThe name says it all. C\u01a1m t\u1ea5m is broken rice (g\u1ea1o t\u1ea5m) : fractured grains, usually cooked with slightly less water to create a texture that clings to sauces, fragrant fats, and meat juices. S\u01b0\u1eddn means pork chop, here as s\u01b0\u1eddn n\u01b0\u1edbng : sliced about 1 cm thick, then grilled until caramelized after a marinade built in layers. It combines sweetness (honey), umami (soy sauce and oyster sauce), fermented salinity (n\u01b0\u1edbc m\u1eafm), and aromatics (garlic, pepper, five-spice).\n\n\n\nB\u00ec adds contrast : pork skin, first simmered in boiling water, then sliced into fine matchsticks and coated with th\u00ednh \u2014 toasted rice ground into a powder. It brings a roasty, almost nutty note, plus a drier bite that really begs for sauce. Ch\u1ea3 tr\u1ee9ng rounds it out with a steamed egg-and-pork terrine, enriched here with rice vermicelli and rehydrated wood ear mushrooms. Finally, \u1ed1p la, an optional fried egg, leans into the comfort factor : the runny yolk becomes an instant sauce.\n\n\n\nThe signature is the balance of all these elements : it\u2019s meant to be drenched with seasoned n\u01b0\u1edbc m\u1eafm (here : equal parts sugar, fish sauce, and water, plus half as much vinegar), similar to a nem dipping sauce, then eaten by mixing everything into the rice with a spoon and a fork.\n\n\n\nThe main ingredients of C\u01a1m t\u1ea5m\n\n\n\n\n\n\n\nBroken rice (g\u1ea1o t\u1ea5m) is the foundation : its slightly grainy texture holds onto sauce and takes generous seasoning without turning to mush. Some cooks add pandan for a soft, grassy fragrance. To easily find g\u1ea1o t\u1ea5m and the aromatics, a trip to an Asian grocery store helps a lot. You can also make your own by pounding regular rice in a mortar and pestle.\n\n\n\nS\u01b0\u1eddn n\u01b0\u1edbng is the centerpiece : grilled, lightly smoky, and beautifully lacquered. In this version, the marinade typically includes soy sauce and oyster sauce (umami and color), honey, n\u01b0\u1edbc m\u1eafm, garlic, black pepper, and five-spice (sometimes with a little lemongrass), plus neutral oil, a touch of sesame oil, and milk to tenderize. A fizzy drink like cola can also boost caramelization.\n\n\n\nFor best results, take the chops out about 1 hour ahead and, if you like, brush on a little of the remaining marinade as they cook. Over charcoal, on a grill, or in a pan, the idea stays the same : sweet-salty pork with plenty of char, and maximum flavor. If these flavors are your kind of thing, you\u2019ll probably also love caramel pork, red pork, or char siu.\n\n\n\nB\u00ec brings that signature, springy chew thanks to pork skin (cooked, then finely sliced). Lean pork, simmered with garlic, shallot, and n\u01b0\u1edbc m\u1eafm, then shredded, adds body and a drier texture that soaks up the sauce. Seasoned (sliced garlic, sugar, salt, pepper) and coated with th\u00ednh, the mixture takes on a toasted aroma and a subtly sandy bite.\n\n\n\n\n\n\n\nHow about Vietnamese banana fritters for dessert?\n\n\n\nCh\u1ea3 tr\u1ee9ng is made from beaten eggs mixed with ground pork, rice vermicelli, wood ear mushrooms, and shallot, then seasoned with salt, sugar, and pepper. It adds a rich, savory sweetness in a generous slice. Steam it for 15 minutes, brush the top with the reserved yolk, then leave it for a moment with the lid slightly ajar for a more golden, appetizing surface. If you cook with these ingredients often, the guide to Asian noodles is a handy reference.\n\n\n\nAround this spread, everything is designed for balance : seasoned n\u01b0\u1edbc m\u1eafm as the main sauce; \u0111\u1ed3 chua (here : carrot pickled in vinegar and sugar) and fresh vegetables (cucumber, tomato, bean sprouts) to cut through the richness; and, if you choose it, the \u1ed1p la option, whose runny yolk brings it all together and turns into a sauce.\n\n\n\nHow to eat it ?\n\n\n\nThe idea isn\u2019t to keep each component neatly separate : pour it on, then mix. Add a drizzle of seasoned n\u01b0\u1edbc m\u1eafm, a little m\u1ee1 h\u00e0nh to coat the rice, then alternate bites : smoky, sweet s\u01b0\u1eddn, a pinch of b\u00ec with toasted notes, a tender slice of ch\u1ea3 tr\u1ee9ng, all balanced by the sweet-tart pickled carrot (vinegar + sugar) and the fresh crunch of cucumber. In the \u1ed1p la version, the runny yolk ties everything together.\n\n\n\nAdjust it all at the table : more or less sauce; an egg fully set or truly runny; chili and lime to perk everything up; charcoal, grill, or pan cooking depending on the flavor you\u2019re after.\n\n\n\nThe plate stays balanced, but each component is meant to fold into the rice from the very first spoonful. If you like those fragrant grilled flavors, also take a look at lemongrass chicken or lemongrass skewers.\n\n\n\n \n\n\n\n\n\n\tAuthentic C\u01a1m T\u1ea5m S\u01b0\u1eddn B\u00ec Ch\u1ea3 Tr\u1ee9ng\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tGrilled Pork (s\u01b0\u1eddn n\u01b0\u1edbng)500 g pork chops1 tablespoon light soy sauce1 tablespoon honey1 tablespoon oyster sauce1 tablespoon fish sauce2 tablespoons neutral oil0.5 tablespoon sesame oil3 tablespoons whole milk1 tablespoon garlic (minced)0.5 teaspoon black pepper (ground)0.5 teaspoon five-spice powder1 can cola-style soda (such as Coca-Cola or Pepsi)Ch\u1ea3 Tr\u1ee9ng (Steamed Egg Terrine)300 g pork belly (ground)3 eggs (duck eggs if possible, otherwise chicken eggs)2 portions rice vermicelli2 wood ear mushrooms (dried)0.5 teaspoon black pepper (ground)0.33 teaspoon salt1 teaspoon sugar1 teaspoon shallot (minced)warm water (as needed for soaking)B\u00ec (Shredded Pork Skin and Pork)200 g pork skin200 g lean pork (pork leg or ham)1 tablespoon garlic (minced)1 tablespoon shallot (minced)0.5 teaspoon black pepper (ground)1 tablespoon fish sauceboiling water (for simmering)5 cloves garlic (sliced)2 teaspoons sugar0.5 teaspoon salt0.25 teaspoon black pepper (ground)3 tablespoons toasted rice powder (th\u00ednh)Seasoned N\u01b0\u1edbc M\u1eafm1 part sugar1 part fish sauce (n\u01b0\u1edbc m\u1eafm) (good quality)1 part water0.5 part vinegarBroken Rice (c\u01a1m t\u1ea5m)broken rice (g\u1ea1o t\u1ea5m) (quantity according to the number of servings)water (as needed)pandan leaves (optional)\u0110\u1ed3 Chua (Pickled Vegetables)1 carrot1 tablespoon vinegar1 tablespoon sugarM\u1ee1 H\u00e0nh (Scallion Oil)1 handful scallions (thinly sliced)6 tablespoons neutral oil1 teaspoon salt2 teaspoons sugarAccompanimentscucumber (to taste)tomato (fresh, to taste)chili (to taste)lime (to taste)eggs (as needed for \u1ed1p la)\t\n\t\n\t\tGrilled Pork (Marinade)Rinse the chops, slice them about 1 cm thick, then pat them thoroughly dry.Combine the soy sauce, honey, oyster sauce, fish sauce, oils, milk, garlic, pepper, and five-spice powder. Add the soda, then coat the chops in the marinade. Cover and refrigerate overnight.B\u00ec (Shredded Pork Skin and Pork)Scrape the pork skin if needed, then cook it in boiling water until tender. Let cool, then slice into thin strips.Combine the lean pork with the minced garlic, minced shallot, pepper, and fish sauce. Place in a pan, add just enough boiling water to barely cover, and simmer until the liquid has evaporated while the meat stays tender. Let cool, then shred.Combine the shredded pork skin and pork, then add the sliced garlic, sugar, salt, pepper, and toasted rice powder (th\u00ednh). Toss until evenly coated.Ch\u1ea3 Tr\u1ee9ng (Steamed Terrine)Soak the vermicelli and wood ear mushrooms in warm water until rehydrated, then drain. Cut the vermicelli into 6\u20137 cm lengths and thinly slice the mushrooms.Set aside one egg yolk. Lightly beat the remaining eggs, then mix with the ground pork belly, vermicelli, and mushrooms. Season with the pepper, salt, sugar, and shallot.Pour into a mold and steam for 15 minutes. Brush the surface with the reserved yolk, leave the lid slightly ajar for a few moments to let the top set and color, then let cool until warm and cut into pieces.Seasoned N\u01b0\u1edbc M\u1eafmHeat the water and sugar until the sugar dissolves completely. Let cool, then stir in the fish sauce and vinegar. Taste and adjust the sweet, salty, and sour balance.Broken Rice (c\u01a1m t\u1ea5m)Rinse the broken rice, then cook it with a little less water than you would use for regular white rice. Add the pandan leaves during cooking, if using. Fluff the rice and, if possible, run a short second cooking cycle to dry it slightly.\u0110\u1ed3 Chua (Carrot Pickles)Peel the carrot and slice it thinly or cut it into julienne. Mix the vinegar and sugar, then add the carrot and let it marinate.M\u1ee1 H\u00e0nh (Scallion Oil)Combine the scallions with the oil, salt, and sugar. Microwave for 30 seconds (or heat the oil separately, then pour it over the scallions), stir until the scallions darken slightly, then set aside.Cooking, Fried Egg, and PlatingRemove the marinated chops from the refrigerator 1 hour before cooking. Grill over charcoal, on a grill, or in a pan until cooked through, keeping an eye on the heat. Brush with a little of the remaining marinade as they cook.Spoon the rice onto plates and drizzle with a little scallion oil. Arrange the cucumber, tomato, pickles, grilled chops, b\u00ec, and ch\u1ea3 tr\u1ee9ng alongside. Serve with a bowl of n\u01b0\u1edbc m\u1eafm sauce.For the \u1ed1p la version, fry an egg sunny-side up and add it to the plate.\t\n\t\n\t\t\nTh\u00ednh (toasted rice powder) is available ready-made at many Asian markets.\nFor a more aromatic sauce, replace the water with coconut water.\nWhen grilling over charcoal, avoid a flame that is too fierce so the meat does not burn.\n\n\t\n\t\n\t\tPlat principalVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/114802","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=114802"}],"version-history":[{"count":4,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/114802\/revisions"}],"predecessor-version":[{"id":132629,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/114802\/revisions\/132629"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/114661"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=114802"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=114802"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=114802"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}