Com Tam Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs nearly clear (2–3 rinses) to remove excess starch. Drain. Combine rinsed rice and 2 1/4 cups water in a rice cooker or pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let sit covered 10 minutes then fluff with a fork.

Prepare pickles and vegetables

If using store-bought pickled carrots and daikon, drain and set aside. If making quick pickles: combine 1/2 cup rice vinegar, 1/2 cup water, 2 tbsp sugar and 1 tsp salt, pour over 1 cup shredded carrot and daikon, let sit 30 minutes. Thinly slice cucumber and set aside with cilantro.

Finish rice

When rice is hot and fluffed, spoon onto serving plates or bowls. Top each plate with 1 tbsp fried shallots and a spoonful (about 1–1 1/2 tbsp) of the prepared scallion oil so the rice is glossy and fragrant.

Fry eggs

In a nonstick skillet, heat 1 tsp oil over medium. Crack eggs and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. Season lightly with salt. Place eggs on top of rice just before serving.

In a bowl combine 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp sugar, 2 tsp minced garlic, 1 tsp minced shallot, 1/2 tsp black pepper and 1 tbsp vegetable oil. Whisk until sugar dissolves. Add pork chops and massage marinade into meat. Cover and refrigerate at least 30 minutes or up to 4 hours (longer will darken and intensify flavor).

Remove pork from fridge 15 minutes before cooking to come toward room temperature. Heat a grill pan or skillet over medium-high heat. Lightly oil the surface. Cook pork chops 3–4 minutes per side (depending on thickness) until well browned and internal temp reaches 145°F (63°C). Let rest 5 minutes, then slice thinly against the grain. Keep warm.

In a small saucepan combine 3 tbsp neutral oil and 1 tbsp butter over low heat just until butter melts. Add 3 tbsp sliced scallion and 1/4 tsp salt. Increase heat to medium briefly and cook 30–45 seconds until scallion softens and releases aroma but does not brown. Remove from heat and let sit 1–2 minutes so flavors infuse. Spoon oil and scallions over rice and pork when plating.

In a small bowl stir 3 tbsp sugar into 1/4 cup warm water until dissolved. Add 2 tbsp fish sauce, 1 tbsp lime juice, 1 tsp minced garlic and 1 tsp chopped chili. Taste and adjust: sauce should be balanced sweet-salty-sour-spicy. If too strong, add a bit more warm water.

Divide the fluffed broken rice among 4 plates (about 1/2 cup cooked rice per serving if serving other components). Arrange sliced grilled pork chops over rice. Add a piece of pork skin or steamed egg if using, a heap of pickled carrots and daikon, cucumber slices and cilantro. Top with a sunny-side-up egg and spoon additional scallion oil over meat and rice. Sprinkle fried shallots and sliced scallions over the top.

Serve immediately with nuoc cham on the side for drizzling or dipping. Encourage diners to mix the runny egg and sauce into the rice for classic com tam texture and flavor.