Authentic Cơm tấm sườn bì chả trứng

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Prep Time: 1 15

Cook Time: 1 5

Total Time: 2 20

Course: Main course

Cuisine: Vietnamese

Servings:

Rinse the pork chops, slice into pieces about 1 cm thick, then pat very dry.
500 g pork chops
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.
1 tablespoon light soy sauce, 1 tablespoon honey, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, 2 tablespoons neutral oil, 0.5 tablespoon sesame oil, 3 tablespoons whole milk, 1 tablespoon garlic, 0.5 teaspoon black pepper, 0.5 teaspoon five-spice powder, 1 can cola

If needed, scrape the skin, then simmer the pork skin in boiling water until tender. Let cool, then slice into fine strips.
200 g pork skin, boiling water
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.
200 g lean pork, 1 tablespoon garlic, 1 tablespoon shallot, 0.5 teaspoon black pepper, 1 tablespoon fish sauce
Combine the sliced pork skin and shredded pork. Add the sliced garlic, sugar, salt, pepper, and toasted rice powder (thính), then toss until evenly coated.
5 cloves garlic, 2 teaspoons sugar, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 3 tablespoons toasted rice powder (thính)

Soak the rice vermicelli and wood ear mushrooms in lukewarm water until softened. Drain well. Cut the vermicelli into 6–7 cm lengths and thinly slice the mushrooms.
2 portions rice vermicelli, 2 wood ear mushrooms, lukewarm water
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.
300 g pork belly, 3 eggs, 0.5 teaspoon black pepper, 0.33 teaspoon salt, 1 teaspoon sugar, 1 teaspoon 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.

Heat 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.
1 part sugar, 1 part fish sauce (nước mắm), 1 part water, 0.5 part vinegar

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.
broken rice (gạo tấm), water, pandan leaves

Peel the carrot and slice thinly (rounds or julienne). Mix the vinegar and sugar, then toss with the carrot to marinate.
1 carrot, 1 tablespoon vinegar, 1 tablespoon sugar

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.
1 handful spring onions, 6 tablespoons neutral oil, 1 teaspoon salt, 2 teaspoons sugar

Remove 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, bì, and chả trứng. Serve with a bowl of seasoned nước mắm sauce on the side.
cucumber, tomato, chili, lime
For the ốp la version, fry an egg sunny-side up and add it to the plate.
eggs

Thính (toasted rice powder) is often sold ready-made at Vietnamese markets.
For a more aromatic dipping sauce, swap the water for coconut water.
If grilling over charcoal, avoid flames that are too high so the pork doesn’t burn.

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