Cơm Bì Thịt Nướng (sườn Nướng) Chả Recipe

Rinse jasmine (or broken) rice under cold water until water runs mostly clear to remove excess starch. Drain.

Combine rice, 2.5 cups water, 1 tbs oil, and 1 tsp salt in a rice cooker or medium pot. If using a pot, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Let rest covered 10 minutes, then fluff with a fork.

Prepare the pork: if using chops, trim excess fat and pound slightly to 1/4 inch thickness for even cooking. Pat dry.

Make the marinade: in a bowl combine minced shallot (2 tbs), minced garlic (1 tbs), minced lemongrass (1 tbs) if using, 1 tbs brown sugar, 2 tbs fish sauce, 1 tbs soy sauce, 1 tbs honey (optional), 1/2 tsp black pepper, and 1 tbs vegetable oil. Stir until sugar mostly dissolves.

Marinate the pork in the mixture for at least 30 minutes, preferably 2–4 hours or overnight in the refrigerator for best flavor. Reserve any leftover marinade for basting (discard leftover that contacted raw meat if not cooked).

Preheat a grill or grill pan to medium-high. Lightly oil the grates or pan. Grill pork 3–5 minutes per side (depending on thickness) until browned with slight char and internal temperature reaches 145°F (63°C). During the last minute, brush with reserved glaze (or additional honey) and let caramelize briefly.

Transfer grilled pork to a cutting board, let rest 5 minutes, then thinly slice into bite-sized strips for plating.

Prepare pork skin: If using raw pork skin, simmer gently in water seasoned with a little salt and a smashed garlic clove for 45–60 minutes until tender but still slightly springy. Drain and cool. Alternatively, use pre-cooked pork skin from a butcher.

Remove any excess fat from the cooled skin. Using two forks or a shredder, pull the skin into very thin shreds. If using some shredded cooked lean pork, shred it finely and mix with the skin at this stage.

Season the shredded mixture with 0.5 tsp sugar, 0.25 tsp salt, 0.5 tsp minced garlic, 1 tsp lime juice or rice vinegar, 1 tsp ground roasted rice (optional) and 0.25 tsp black pepper. Toss thoroughly. Taste and adjust acidity or salt as needed. Keep chilled until serving.

In a medium bowl, beat 4 eggs lightly. Add 1/2 cup ground pork, 1 tsp fish sauce, 1/2 tsp sugar, 1/4 tsp black pepper and 1 tbs sliced green onion (optional). Mix until combined.

Heat a nonstick skillet over medium heat and add 1 tbs vegetable oil. Pour the egg mixture to form a thin large omelette (or pour into a small loaf pan for a denser chả and steam/bake as preferred). Cook 2–3 minutes until edges set and underside is golden.

Flip carefully and cook another 1–2 minutes until cooked through but still tender. For a folded chả, roll or fold omelette and slice into strips. For a loaf-style chả, let cool slightly and slice. Keep warm or room temperature for serving.

Make quick pickles: combine 2 tbs sugar, 3 tbs rice vinegar, 3 tbs water and 0.5 tsp salt in a jar or bowl and stir until sugar dissolves.

Add julienned carrot (1/2 cup) and daikon (1/2 cup) to the pickling liquid, pressing them down so they're submerged. Let sit 15–30 minutes (longer for crisper flavor). Drain before serving.

Prepare cucumber slices and wash herbs. Toast and crush peanuts if using.

In a small bowl combine 3 tbs fish sauce, 2 tbs fresh lime juice, 2 tbs water and 2 tbs sugar. Stir until sugar dissolves. Add 1 tsp minced garlic and sliced bird's eye chili to taste. Taste and balance sweet/sour/salty to preference.

To serve, divide the cooked rice among 4 bowls or plates (about 1/2 cup cooked rice per serving if serving with generous toppings — see servings). Spoon a portion of shredded bì (about 2–3 tbs) on one side of the rice.

Arrange 3–4 strips of grilled pork and 2–3 strips of sliced chả (egg cake) on top of the rice.

Add pickled carrot/daikon, a few cucumber slices and a small handful of fresh herbs alongside. Sprinkle crushed roasted peanuts over the top if desired.

Drizzle 1–2 tbs of nước chấm over the dish or serve the dressing on the side for each person to add as desired. Enjoy by mixing rice, bì, pork and chả together so textures and flavors combine.