Com Suon – Trung Recipe

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

Combine the rinsed rice and 2 1/4 cups water in a medium saucepan. Add a pinch of salt if desired. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed and rice is tender.

Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork. If making ahead, keep warm.

When ready to serve, lightly brush or oil shallow serving bowls with 1 tsp neutral oil to prevent sticking, then portion about 3/4–1 cup of steamed rice per serving into each bowl.

Prepare the pork: if chops are thick, use a meat mallet to pound to an even thickness of about 1/2 inch (1.2 cm). Pat dry with paper towels.

Marinade

In a bowl, combine 2 tbs light soy sauce, 1 tbs fish sauce, 1 1/2 tsp sugar, 1 tsp honey (optional), 2 minced garlic cloves, 1 minced small shallot, 1 tbs minced lemongrass (optional), 1/2 tsp brown or palm sugar and 1/2 tsp ground black pepper. Whisk until sugar mostly dissolves.

Add the pork chops to the marinade and rub thoroughly, ensuring both sides are coated. Marinate at room temperature for 20–30 minutes or refrigerate for 2–4 hours for deeper flavor. If refrigerated, bring to room temperature 20 minutes before cooking.

Preheat a grill or a cast-iron skillet (preferred) over medium-high heat until very hot. If using a broiler, preheat to high and position rack 6 inches from heat source. Lightly oil the grill grates or skillet with 1 tbs vegetable oil.

Remove excess marinade from chops (reserve any un-used marinade for basting only if you bring it to a boil). Place chops on the hot grill or skillet. Char-sear 3–4 minutes per side until a deep brown crust develops and internal temperature reaches 145°F (63°C). If using broiler, broil 4–5 minutes per side, watching closely to avoid burning.

If desired, during the last minute of cooking, brush chops lightly with honey or reserved marinade (boiled) to create a glaze. Remove chops and let rest 5 minutes before slicing thinly across the bone toward the grain.

Slice or present whole on top of the bed of steamed rice.

While pork is resting, heat a small nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Swirl to coat — traditional com suon eggs are shallow-fried with crispy edges.

Crack each egg into a small bowl to check for shells. Gently slide eggs into the hot oil, spacing them apart. Reduce heat to medium to avoid excessive browning of whites before yolks set.

Season eggs with 1/4 tsp salt and a pinch of black pepper. Fry until whites are set and edges are crisp, about 2–3 minutes for a runny yolk or longer for firmer yolk. If you prefer, spoon hot oil over the yolks to cook tops slightly without flipping.

Remove eggs with a slotted spatula and drain briefly on paper towels. Place one fried egg on top of each portion of rice and pork.

Make the dipping/sauce: In a small bowl, dissolve 2 tsp sugar into 1/4 cup warm water. Stir in 1 tbs lime juice, 1 1/2 tbs fish sauce, 1/2 minced garlic clove and thinly sliced 1/2 bird's eye chili (optional). Add 1 tbsp julienned carrot for texture and color.

Taste and adjust: balance should be slightly salty, tangy and mildly sweet. Add more lime for acidity, fish sauce for saltiness, or sugar for sweetness as needed.

To serve: spoon 1–2 tbs of the nuoc cham over the rice near the pork (or serve on the side). Sprinkle chopped cilantro and thinly sliced scallion over the pork and rice for freshness.

Optional: serve with pickled vegetables, sliced cucumber, and extra chili on the side.