Cơm tấm, meaning “broken rice,” originated in Southern Vietnam, particularly in Saigon (modern-day Ho Chi Minh City). Historically, it was a dish for the working class, made from broken rice grains—fragments left over from the milling process—which were cheaper than whole grains. Farmers and laborers adopted it as a staple due to its affordability and versatility. Over time, cơm tấm evolved into a beloved Vietnamese street food, showcasing grilled meats, pickled vegetables, fried eggs, and rich sauces.
Today, cơm tấm is enjoyed across Vietnam and internationally, celebrated for its unique texture and flavorful accompaniments. One popular version, cơm tấm sườn nướng ốp la, features grilled pork chops (sườn nướng), fried eggs (ốp la), and an array of sides like pickled vegetables, cucumbers, and fish sauce-based dressing.
Recipe: Cơm Tấm Sườn Nướng Ốp La for 2 People
Ingredients
For the Grilled Pork Chops (Sườn Nướng):
- 2 pork chops (bone-in or boneless)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sugar
- 1 tsp minced garlic
- 1 tsp minced shallots
- 1 tbsp vegetable oil
For the Rice (Cơm Tấm):
- 1 cup broken rice (gạo tấm) or jasmine rice
- 2 cups water
For the Fried Eggs (Ốp La):
- 2 large eggs
- 1 tbsp vegetable oil
For the Pickled Vegetables:
- 1/2 cup shredded carrot
- 1/2 cup shredded daikon radish
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Dipping Sauce (Nước Chấm):
- 2 tbsp fish sauce
- 2 tbsp sugar
- 4 tbsp water
- 1 tbsp lime juice
- 1 clove garlic, minced
- 1 small chili, finely sliced (optional)
For Garnish and Serving:
- 1/2 cucumber, sliced
- Fresh cilantro and scallions
Equipment Needed
- Grill or grill pan
- Rice cooker or pot with lid
- Mixing bowls
- Knife and cutting board
- Frying pan
- Measuring spoons and cups
Preparation and Cooking Times
- Preparation Time: 20 minutes (plus 30 minutes for marinating pork chops)
- Cooking Time: 30 minutes
- Total Time: 50 minutes (excluding marinating time)
Instructions
1. Prepare the Pork Chops:
- In a bowl, mix fish sauce, soy sauce, honey, sugar, garlic, shallots, and vegetable oil. Marinate the pork chops for at least 30 minutes (or up to 4 hours for deeper flavor).
2. Cook the Rice:
- Rinse the broken rice thoroughly and cook it in a rice cooker or pot with 2 cups of water until tender. Set aside.
3. Make the Pickled Vegetables:
- Combine shredded carrot and daikon in a bowl. Sprinkle with salt and let sit for 10 minutes to soften. Rinse and drain. Mix with rice vinegar and sugar, then set aside.
4. Grill the Pork Chops:
- Preheat a grill or grill pan over medium-high heat. Cook the marinated pork chops for 4–5 minutes on each side until caramelized and cooked through. Let rest for 5 minutes before serving.
5. Fry the Eggs:
- Heat 1 tbsp of oil in a frying pan over medium heat. Fry the eggs sunny-side up (ốp la style) until the whites are set but the yolks are still runny.
6. Prepare the Nước Chấm (Dipping Sauce):
- Mix fish sauce, sugar, water, lime juice, minced garlic, and chili (if using) in a small bowl. Stir until sugar dissolves.
7. Assemble and Serve:
- Plate the cooked rice. Add a grilled pork chop, a fried egg, pickled vegetables, and cucumber slices. Garnish with fresh cilantro and scallions. Serve with a small bowl of nước chấm on the side for dipping or drizzling.
Nutritional Information (Per Serving)
- Calories: 650 kcal
- Protein: 35g
- Fat: 25g
- Carbohydrates: 70g
- Fiber: 3g
- Sugar: 12g
- Sodium: 1500mg
This dish combines tender grilled pork, fragrant rice, and vibrant pickled vegetables, topped with a perfectly runny egg and balanced with a tangy fish sauce dressing. It’s a classic Southern Vietnamese meal that’s comforting and bursting with flavor.
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