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This Vietnamese broken rice recipe is for a simple to make iconic Saigon food. Full of flavor, the soft and fluffy broken rice with grilled pork chops and an outstanding fish sauce will excite your taste buds.

Broken Rice Recipe with Grilled Pork Chop

broken rice

salt

pork pork

shallots

onions

chicken powder

(5 milliliters) of oyster oil

(10 grams) of sugar

½ Tablespoon (22 milliliters) of soy sauce

five spices powder

(60 ml) of fish sauce

(88 ml) of water

(42 grams) of sugar

½ teaspoon Sriracha hot chili sauce

carrot

Measure 2 cups of broken rice and wash...

Measure 2 cups of broken rice and wash under cold running water

Transfer the clean rice into your rice cooker

Add 2 cups of water and a pinch...

Set your rice cooker to start cooking

Rinse the rice and transfer it into a...

Rinse the rice and transfer it into a pot with water and salt

Bring it to a boil, stir it, and...

Bring it to a boil, stir it, and then cover with a tight-fitting lid

Turn the heat down to the lowest setting...

Turn the heat down to the lowest setting and let it cook for about 15 - 20 minutes

Once the rice has cooked, turn off the...

Once the rice has cooked, turn off the heat and let it sit in the pot for an extra 5 minutes

Fluff with a fork and serve

Prepare the marinade for pork chops

In a large dish mix chopped shallots, spring...

In a large dish mix chopped shallots, spring onions, annatto oil, soy sauce, oyster oil with chicken powder, sugar, and five spices powder.

Cover the pork chops with the marinade and...

Cover the pork chops with the marinade and let it sit for 10 -15 minutes to absorb the flavors.

Warm up your grill to medium and cook...

Warm up your grill to medium and cook pork chops until they turn to a golden brown color

Slice tomato, cucumber, and radish julienne-style

In a separate dish, mix 4 tablespoons of...

In a separate dish, mix 4 tablespoons of fish sauce, with 6 tablespoons of water and 3 tablespoons of sugar

Stir until everything dissolves completely

Feel free to taste and adjust any of...

Feel free to taste and adjust any of the ingredients to your liking

To prepare your plate Vietnamese style, start by...

To prepare your plate Vietnamese style, start by serving the rice. 

Fill a cup or small rice bowl with...

Fill a cup or small rice bowl with cooked broken rice. 

Press it gently into the bowl

Turn it upside down onto a plate and...

Turn it upside down onto a plate and it should form a perfect dome

Next, lay the grilled pork next to the...

Next, lay the grilled pork next to the rice

Pour the dipping sauce into a small dipping...

Pour the dipping sauce into a small dipping bowl

Garnish the plate with sliced tomato, cucumber, or...

Garnish the plate with sliced tomato, cucumber, or radish

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A delicious Vietnamese steamed egg and pork meatloaf to go with a popular broken rice dish, Cơm Tấm.

Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)

oz pork

whole eggs (3 eggs

dried woodear mushroom

oz dried bean thread noodles (about 28 grams)

green onions

garlic

chicken bouillon powder (see notes below)

fish sauce

sugar

MSG (optional)

black pepper

Vegetable oil

sesame oil

annatto oil oil

Steamer

Parchment paper

Baking pan

Prepare the dried ingredients and steamer

In a large bowl, add the dried wood ear mushrooms and bean thread noodles. Pour warm water over the ingredients to rehydrate them. This should take about 20 minutes, or even faster if you use hotter water. Once rehydrated, drain and rinse the mushrooms and noodles. Finely mince them into small pieces. While you&#8217;re waiting for them to rehydrate, set up and heat up your steamer.

Make the meat mixture

In a large bowl, mix together ground pork, whole eggs (4), egg whites (3), minced wood ear mushroom, minced bean thread noodles, yellow onion, green onions, garlic, chicken bouillon powder, fish sauce, sugar, MSG (optional), ground black pepper, and sesame oil. You should have a very runny mixture.

Steam

Line the bottom of a baking pan with parchment for easy removal and grease the sides with oil. Transfer the meatloaf mixture to the pan and gently shake the pan back and forth to even out the top. Steam over high heat for 25 minutes total. At the halfway mark, wipe down the lid to prevent water from dripping onto the meatloaf. To do this, lift the lid open at a 45° angle to allow the water droplets on the underside of the lid to slide off and back into the pot. Make sure that the water doesn&#8217;t slide onto the meatloaf. Wipe the lid with a kitchen towel and resume steaming. The middle will puff up a bit once done. Simply use the back of a ladle and press it down to get a flat top.

Prepare the egg mixture

In a small bowl, beat together the three egg yolks and annatto/crab paste oil (optional) until smooth. Brush the top of the meatloaf with this mixture.

Resume steaming

Steam for 10 more minutes, or until the yolk is set. Tilt the pan to discard any liquid that has accumulated, then place it back in the steamer (with the lid off and the heat off). The residual heat will help eliminate any excess moisture in the meatloaf (about 10 minutes).

Finish

To remove the meatloaf, loosen the edges with a knife and flip the meat loaf onto a plate. Remove the parchment paper. To turn it upright again, place another plate on top and flip it back over. Slice the meatloaf into individual portions before serving.

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