Vietnamese broken rice served with glazed grilled pork, a fried egg, crunchy pickles, and fresh cucumber. A generous, sweet-and-salty, tangy, and fragrant bowl, ready to be drizzled with prepared nuoc mam sauce.
Ingredients
- 360 g Vietnamese broken rice or jasmine rice
- 700 g thin pork chops or sliced pork shoulder
- 4 pieces eggs
- 5 tbsp fish sauce
- 2 tbsp light brown sugar or honey
- 4 cloves garlic
- 3 tbsp neutral cooking oil
- 2 pinches ground black pepper
- 120 ml hot water
- 2 pieces limes
- 250 g Vietnamese pickled carrots and daikon
- 1 piece cucumber
- 0.5 bunches scallion or fresh cilantro
Method
- Rinse the rice until the water runs less cloudy, then cook until the grains are tender, separated, and slightly al dente.
- Crush the garlic with the sugar, fish sauce, pepper, and a drizzle of oil, then coat the pork and let marinate until the surface becomes glossy and fragrant.
- Prepare the diluted nuoc mam sauce with the hot water, sugar, fish sauce, lime, and a little garlic, then taste until you reach a salty, sweet, and tangy balance.
- Lightly drain the pork, then grill or pan-fry it over high heat until the edges are well browned, sticky, and caramelized.
- Lower the heat and continue cooking the pork until the meat is cooked through but still juicy, with a distinct sweet-and-salty grilled aroma.
- Fry the eggs in a little oil until the whites are set and crispy on the edges, while the yolks remain soft.
- Slice the cucumber into fresh rounds and drain the pickles so they add crunch without making the rice soggy.
- Divide the hot rice among the plates, add the grilled pork, egg, pickles, cucumber, and herbs, then serve with the nuoc mam sauce to pour over at the last minute.
Nutrition
Per serving
- Energy
- 852.5 kcal
- Protein
- 40.41 g
- Carbohydrate
- 88.66 g
- Fat
- 36.77 g
- Fibre
- 4.83 g
- Calcium
- 29.35 mg
- Iron
- 0.19 mg
- Magnesium
- 10.48 mg
