Com tam suon – Broken Rice with Grilled Pork Rib Recipe
Com tam suon is a classic Saigon breakfast: a plate of rice made from small, “broken” grains, topped with a juicy, sweet-salty grilled rib, an egg and a bit of pickled vegetables. At home you can use regular rice and the magic will still be in the meat marinade. This dish also works perfectly as a hearty dinner after a long day.
Cơm tấm powstał jako sposób wykorzystania połamanych ziaren ryżu, które dawniej sprzedawano taniej robotnikom w Sajgonie. Dziś to jedno z najbardziej rozpoznawalnych śniadań i obiadów ulicznych w południowym Wietnamie.
This dish brings the atmosphere of a Saigon street breakfast to your kitchen: fragrant grilled meat, fluffy rice, a runny egg and simple pickles create a perfectly balanced, comforting plate.
Dlaczego ta wersja działa
- Nacinanie żeberek pomaga marynacie dotrzeć bliżej kości i skraca czas grillowania.
- Połączenie sosu rybnego, sojowego i cukru daje charakterystyczny, karmelowy posmak ulicznego grilla.
- Odpoczynek ryżu po gotowaniu sprawia, że jest sypki, a nie zbity w mokrą bryłę.
- Szybko marynowana marchew dodaje kwasu i chrupkości, równoważąc tłustość mięsa.
Chef's tips
Marinating the ribs overnight makes a big difference – the meat becomes more aromatic and caramelises better on the grill. Try not to overcook the rice; slightly separate grains work best here.
How to serve
Serve with extra fish sauce or a light nuoc cham-style dipping sauce on the side. A few slices of fresh chili or pickled chili also go very well if you like a bit of heat.
Na co uważać
- Nie grilluj na zbyt dużym ogniu – cukier w marynacie szybko się przypala i gorycznieje.
- Nie mieszaj ryżu podczas gotowania, bo ziarna popękają i powstanie kleista papka.
- Nie dosalaj marynaty „na oko” – sos rybny i sojowy są bardzo słone, łatwo przesadzić.
Ingredients
- pork ribs flat, cut into portions - 800 g
- rice long-grain - 300 g
- fish sauce - 4 tablespoon
- soy sauce - 2 tablespoon
- sugar preferably brown - 3 tablespoon
- garlic finely chopped - 4 clove
- lemongrass finely chopped, white part - 1 stalk
- vegetable oil - 2 tablespoon
- carrot grated into thin strips - 1 piece
- cucumber sliced - 1 piece
- rice vinegar - 2 tablespoon
- salt - 0.5 teaspoon
- egg for serving, fried or boiled - 4 piece
- chives chopped - 2 tablespoon
Preparation
- Rinse the ribs, pat dry with paper towels and gently score them on both sides with a knife so the marinade can penetrate the meat better.
- In a bowl mix the fish sauce, soy sauce, 2 tablespoons sugar, garlic, lemongrass and oil. Add the ribs, coat them thoroughly in the marinade, cover and refrigerate for at least 1 hour, preferably overnight.
- Rinse the rice several times in cold water until the water is almost clear. Cook using about 1 part rice to 1.5 parts water: bring to a boil, reduce the heat to low, cover and cook for 12–15 minutes, then remove from the heat and leave for another 10 minutes without lifting the lid.
- Mix the carrot with the vinegar, 1 teaspoon sugar and a pinch of salt. Set aside for 15 minutes to lightly pickle. Slice the cucumber.
- Preheat the oven to 200°C with the grill function on, or heat a grill pan. Remove the ribs from the marinade and shake off any excess liquid.
- Place the ribs on the rack or grill pan and roast/fry for 15–20 minutes, turning every few minutes, until the meat is cooked through and the edges are slightly charred and caramelised. If using the oven, you can brush the ribs with the remaining marinade halfway through cooking.
- Fry the eggs sunny-side up in a pan or boil them soft- or hard-boiled, depending on how you like them.
- Put a portion of hot rice on each plate, add a rib, an egg, some pickled carrot and cucumber slices. Sprinkle the rice with chopped chives and serve immediately.
Storage
Store the cooked rice and grilled ribs in separate airtight containers in the fridge for up to 2 days. Reheat the rice gently with a splash of water and warm the ribs in the oven or on a pan so they stay juicy.
Com tam suon always reminds me that “breakfast food” can easily become an all-day favourite – it’s simple, satisfying and full of flavour, and the leftovers make a great quick meal the next day.
