{"id":114802,"title":"Authentic C\u01a1m T\u1ea5m S\u01b0\u1eddn B\u00ec Ch\u1ea3 Tr\u1ee9ng","modified":"2026-02-11T16:04:58+01:00","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 (finely chopped)0.5 teaspoon black pepper (freshly ground)0.5 teaspoon five-spice powder1 can cola (Coca-Cola or Pepsi)Ch\u1ea3 tr\u1ee9ng (steamed egg loaf)300 g pork belly (minced)3 eggs (ideally duck eggs (otherwise chicken eggs))2 portions rice vermicelli2 wood ear mushrooms (dried)0.5 teaspoon black pepper (freshly ground)0.33 teaspoon salt1 teaspoon sugar1 teaspoon shallot (finely chopped)lukewarm water (as needed, for soaking)B\u00ec (shredded pork skin and pork)200 g pork skin200 g lean pork (leg or ham)1 tablespoon garlic (finely chopped)1 tablespoon shallot (finely chopped)0.5 teaspoon black pepper (freshly ground)1 tablespoon fish sauceboiling water (for simmering)5 cloves garlic (thinly sliced)2 teaspoons sugar0.5 teaspoon salt0.25 teaspoon black pepper (freshly ground)3 tablespoons toasted rice powder (th\u00ednh)Seasoned n\u01b0\u1edbc m\u1eafm sauce1 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) (depending on how many servings you\u2019re making)water (as needed)pandan leaves (optional)\u0110\u1ed3 chua (quick-pickled vegetables)1 carrot1 tablespoon vinegar1 tablespoon sugarM\u1ee1 h\u00e0nh (scallion oil)1 handful spring onions (thinly sliced)6 tablespoons neutral oil1 teaspoon salt2 teaspoons sugarTo servecucumber (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 pork chops, slice into pieces about 1 cm thick, then pat very dry.Combine the soy sauce, honey, oyster sauce, fish sauce, oils, milk, garlic, pepper, and five-spice. Stir in the cola, then coat the chops well. Cover and marinate in the refrigerator overnight.B\u00ec (shredded pork skin and pork)If needed, scrape the skin, then simmer the pork skin in boiling water until tender. Let cool, then slice into fine strips.Mix the lean pork with the chopped garlic, shallot, pepper, and fish sauce. Add to a pan, pour in enough boiling water to barely cover, then simmer until the liquid evaporates, keeping the meat tender. Let cool, then shred.Combine the sliced pork skin and shredded pork. Add the sliced garlic, sugar, salt, pepper, and toasted rice powder (th\u00ednh), then toss until evenly coated.Ch\u1ea3 tr\u1ee9ng (steamed egg loaf)Soak the rice vermicelli and wood ear mushrooms in lukewarm water until softened. Drain well. 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 minced pork belly, vermicelli, and mushrooms. Season with pepper, salt, sugar, and shallot.Pour into a mold and steam for 15 minutes. Brush the top with the reserved yolk, then leave the lid slightly ajar for a moment to set and color the surface. Let cool slightly, then cut into pieces.Seasoned n\u01b0\u1edbc m\u1eafm sauceHeat the water and sugar until the sugar dissolves completely. Let cool, then stir in the fish sauce and vinegar. Taste and adjust for a balanced sweet-salty-sour flavor.Broken rice (c\u01a1m t\u1ea5m)Rinse the broken rice, then cook with slightly less water than you would for regular white rice; add pandan leaves while it cooks, if using. Fluff, then cook briefly again to dry it out a bit, if possible.\u0110\u1ed3 chua (carrot pickles)Peel the carrot and slice thinly (rounds or julienne). Mix the vinegar and sugar, then toss with the carrot to marinate.M\u1ee1 h\u00e0nh (scallion oil)Combine the spring onions with the oil, salt, and sugar. Microwave for 30 seconds (or heat the oil separately and pour it over the onions), then stir until the onions soften and deepen slightly in color. Set aside.Grilling, fried egg, and platingRemove the marinated chops from the refrigerator 1 hour before cooking. Grill over charcoal or on a grill (or pan-sear) until cooked through, keeping an eye on the heat. Baste with a little of the remaining marinade as they cook.Divide the rice among plates and spoon over a little scallion oil. Arrange the cucumber, tomato, pickles, grilled chops, b\u00ec, and ch\u1ea3 tr\u1ee9ng. Serve with a bowl of seasoned n\u01b0\u1edbc m\u1eafm sauce on the side.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 often sold ready-made at Vietnamese markets.\nFor a more aromatic dipping sauce, swap the water for coconut water.\nIf grilling over charcoal, avoid flames that are too high so the pork doesn\u2019t 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":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/114802\/revisions"}],"predecessor-version":[{"id":114827,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/114802\/revisions\/114827"}],"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}]}}