Com Suon – Thit Nuong Recipe

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch.

Combine the rinsed rice, 2.5 cups water and 1/2 tsp salt in a rice cooker or a medium pot. If using a pot, bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15–18 minutes until water is absorbed.

Remove from heat and let sit, covered, 8–10 minutes. Fluff with a fork and keep warm.

Tenderize and butterfly: Using the back of a knife, lightly pound each pork chop to about 1/4–3/8" thickness so it grills evenly. Score the fat edges once or twice to prevent curling.

Make the marinade: In a bowl combine 2 tbs minced garlic, 1 tbs minced shallot, 2 tbs fish sauce, 1 tbs soy sauce, 1.5 tsp sugar, 1 tsp honey (or maltose), 1 tbs vegetable oil and 1/2 tsp black pepper. Stir until sugar dissolves.

Marinate chops: Place pork chops in a shallow dish or resealable bag and pour marinade over them. Make sure each chop is coated. Marinate at least 1 hour in the refrigerator, ideally 3–4 hours or overnight for best flavor.

Preheat grill: Heat a charcoal grill, gas grill or heavy cast-iron pan to medium-high. If using charcoal, allow coals to develop a light white ash for better char flavor.

Charbroil pork: Remove chops from marinade and shake off excess. Grill chops 3–5 minutes per side depending on thickness until nicely charred and internal temperature reaches 145°F (63°C). During the last minute brush a little reserved marinade (boiled briefly if you want to reuse) or a light smear of honey for gloss.

Rest: Transfer chops to a cutting board and rest 5 minutes. Slice or serve whole over rice.

Prep the pork shoulder: Cut the 1 lb pork shoulder into 2–3 large chunks so it fits in your pot. Pat dry and season with 1/4 tsp pepper.

Sear: Heat 1 tbs oil in a medium ovenproof pot or Dutch oven over medium-high heat. Add pork pieces and brown on all sides, about 3–4 minutes per side, to develop caramelization.

Make the braising liquid: In a small bowl combine 1 tbs minced garlic, 1 tbs light soy sauce, 1 tbs fish sauce and 1 tbs brown sugar. Pour over the seared pork along with 1/2 cup water or stock.

Braise: Bring to a gentle simmer, then cover and reduce heat to low. Simmer on the stovetop for 1–1.25 hours until the pork is fork-tender. Alternatively, bake covered at 325°F (160°C) for 1–1.25 hours.

Shred and finish: Remove pork to a cutting board, reserve 2–3 tbs of the braising liquid. Using two forks, shred the pork into bite-sized strands. Return shredded pork to the pot with reserved braising liquid and 1 tbs oil; cook over medium heat 2–3 minutes stirring to incorporate flavors and slightly caramelize the edges. Adjust seasoning with a splash more fish sauce or soy if needed.

Prepare garnishes: If pickled carrots & daikon are not ready-made, prepare quick pickles by slicing vegetables and tossing with 1/4 cup rice vinegar, 2 tbs sugar and 1/4 tsp salt; let sit 15–30 minutes. Slice cucumber and chop scallions and cilantro.

Warm fried shallots: If using store-bought fried shallots, you can gently warm them in a dry pan for 30 seconds to revive crispness.

Make nuoc cham (dipping sauce): Combine 3 tbs fish sauce, 3 tbs lime juice, 2 tbs water, 1–2 tbs sugar (to taste) and 1 small minced chili and 1 minced garlic clove if desired. Stir until sugar dissolves. Adjust to balance salty, sour and sweet.

Plate: Spoon a generous portion of steamed rice onto each plate. Place one charbroiled pork chop (sliced or whole) on the rice. Add a portion of shredded pork alongside the chop.

Garnish: Top rice and meats with pickled carrots & daikon, cucumber slices, scallions, fried shallots and cilantro. Serve lime wedges and nuoc cham on the side for drizzling or dipping.

Serve: Serve immediately while warm. Leftovers: store rice and meats separately in airtight containers for up to 3 days.