C3 Com Suon Nuong Recipe

Prepare marinade

In a medium bowl combine minced garlic, minced shallot, brown sugar, fish sauce, soy sauce, oyster sauce, sesame oil, vegetable oil, freshly ground black pepper, kosher salt and honey (if using). Whisk until sugar is mostly dissolved and mixture is uniform.

Marinate chops

Pat pork chops dry with paper towel. Place chops in a shallow dish or zip-top bag and pour marinade over them, making sure each chop is well coated. Massage marinade into meat. Cover and refrigerate at least 2 hours, preferably 4–6 hours or overnight for best flavor. Bring chops to room temperature 20–30 minutes before grilling.

Preheat grill or pan

If using a grill, preheat to medium-high (about 400°F / 200°C). If using a cast-iron skillet or grill pan, heat over medium-high and brush lightly with oil to prevent sticking.

Grill chops

Remove excess marinade (reserve a small amount to brush later if desired and bring to a boil first). Place pork chops on the hot grill or pan. Cook 4–6 minutes per side depending on thickness, turning once, until internal temperature reaches 145°F (63°C) and juices run clear. During the last 1–2 minutes of cooking, brush lightly with the reserved boiled marinade or honey mixture to caramelize (watch closely to avoid burning).

Rest

Transfer chops to a cutting board and let rest 5 minutes before serving to retain juices. Squeeze a little lime or lemon over the chops just before plating.

Rinse jasmine rice under cold water until water runs near-clear to remove excess starch. Drain.

Combine rinsed rice, water and salt in a medium saucepan. Bring to a boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes. Turn off heat and keep covered for another 10 minutes to steam. Fluff with a fork before serving.

Heat a nonstick skillet over medium-high heat. Add 1 teaspoon vegetable oil per egg (or 2–3 tsp for multiple eggs). When oil is shimmering but not smoking, crack eggs gently into the pan.

Fry eggs until whites are set and edges are crisp, about 2–3 minutes, for runny yolks; or 3–4 minutes for yolks set but still soft. Season with a pinch of salt and ground black pepper. For sunny-side-up, cover pan for the last 20–30 seconds to set whites without flipping; for over-easy, flip carefully and cook 10–20 seconds more.

Divide jasmine rice among 4 plates. Place one grilled pork chop on each plate alongside rice. Top each plate with a fried egg if desired.

Add sliced cucumber, pickled carrots & daikon, and sprinkle with sliced scallions and cilantro. Serve with lime wedges and sriracha or chili sauce on the side.