Cơm Bì Thịt Nướng (sườn Nướng) Trứng Recipe

Prepare marinade

In a bowl, combine minced lemongrass, minced shallot, minced garlic, brown sugar, fish sauce, soy sauce, vegetable oil, ground black pepper and honey (if using). Mix until sugar dissolves.

Marinate pork

Place pork shoulder or chops in a shallow dish or zip-top bag. Pour marinade over pork, massage to coat all surfaces. Marinate at least 1 hour at room temperature or up to 6 hours in the refrigerator (preferably 2–4 hours for best flavor).

Grill or pan-sear

Preheat grill to medium-high (about 200–230°C / 400–450°F) or heat a heavy skillet over medium-high. Remove pork from fridge 15 minutes before cooking. Grill 3–5 minutes per side for 1/2-inch chops (longer for thicker cuts) until nicely charred and internal temperature reaches 63°C (145°F). If using a skillet, add 1 tsp oil and sear 3–5 minutes per side, lowering heat if it browns too fast. Let rest 5 minutes, then slice thinly against the grain for serving.

Rinse jasmine rice under cold water until water runs clear. Drain. Add rinsed rice, water, salt and oil/butter to a rice cooker or medium pot. If using a pot, bring to a boil uncovered, then reduce to low, cover and simmer 12–15 minutes until water is absorbed. Let sit covered 10 minutes, then fluff with a fork. Keep warm.

Prepare pork skin (if using raw skin)

If using raw pork skin: clean and blanch skin in boiling water 10–15 minutes until softened. Drain and plunge into ice water. Pat dry. Remove any excess fat. To shred: you can roll the skin and thinly slice or briefly bake/roast on a sheet at 180°C (350°F) 10–12 minutes to firm, then use a sharp knife to slice into very thin strips. Alternatively, use cooked pork belly and press through a shredding/slicing technique or a meat slicer.

Season bì

In a bowl combine the shredded pork skin and shredded cooked lean pork (if using), add minced garlic, sugar, salt, rice vinegar, vegetable oil and toasted sesame oil (optional). Toss thoroughly to combine. Taste and adjust salt or vinegar lightly. The texture should be dry-ish and fragrant. If using rice paper method: briefly soften rice paper over a damp towel, roll with shredded pork inside and thinly slice to achieve very fine strands.

If you prefer bì slightly drier, spread the seasoned bì on a tray and refrigerate uncovered 15–30 minutes to firm the texture before serving.

Make scallion oil

Heat 2 tsp vegetable oil in a small pan over medium heat. Add sliced scallions and cook briefly (30–60 seconds) until fragrant but not browned. Remove from heat and stir in 1 tsp soy sauce or light fish sauce. Set aside.

Fry eggs (sunny-side-up)

Heat a nonstick skillet over medium, add 2 tsp oil. Crack eggs gently into skillet, season edges with a pinch of salt. Cook until whites are set but yolks remain runny, about 2–3 minutes for large eggs. For slightly crisp edges, increase heat briefly or spoon hot oil over whites. Remove from pan and keep warm.

In a small bowl dissolve 2 tsp sugar in warm water. Stir in 3 tbsp fish sauce and 2 tbsp lime juice. Add minced garlic and minced chili. Taste and adjust: balance sweet, salty, sour. You want a bright, slightly sweet and sour sauce to drizzle or serve on the side.

To assemble each serving: place 1 cup of cooked jasmine rice in a bowl or on a plate. Top with 120–150 g sliced grilled pork. Add a generous handful (about 75 g) of seasoned bì next to the pork. Place one sunny-side-up egg on top or to the side. Add cucumber slices and a few spoons of pickled carrots & daikon. Drizzle scallion oil over the egg and rice, sprinkle cilantro or rau răm if using, and add chili flakes if desired. Serve with lime wedges and a small bowl of nước chấm on the side to pour over or dip.

Leftovers: grilled pork keeps 2–3 days refrigerated; reheat gently to avoid drying. Bì is best same day but can be kept refrigerated in an airtight container 1–2 days.