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Vietnamese

Cơm tấm sườn nướng

Non-vegetarian

Saigon's everyday plate of broken rice topped with a lemongrass-marinated grilled pork chop, a fried egg, spring onion oil and a bowl of sweet fish sauce.

Cơm tấm sườn nướng is a Vietnamese rice dish, ready in about 1 hour 50 minutes and made with pork shoulder and long-grain white rice. It serves 4 and is rated easy to cook.

Start cooking
A serving of Cơm tấm
Photo: Christopher Crouzet / Wikimedia Commons · CC-BY-SA-4.0
Prep
20 min
Cook
30 min
Total
1 h 50 min
Serves
4
Level
Easy
Calories
852

Includes 1 hour marinating (overnight is fine).

Ingredients

4 servings

For the pork

For the rice

For the spring onion oil

For the eggs

For the nước chấm

To serve

Equipment

Method

  1. Step 1

    Mix the lemongrass (opens in a new tab), garlic (opens in a new tab), shallots (opens in a new tab), fish sauce (opens in a new tab), sugar (opens in a new tab), honey (opens in a new tab), pepper (opens in a new tab) and oil. Coat the pork and marinate in the fridge for at least 1 hour.

    • 10 min
    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  2. Step 2

    Cook the broken rice with a little less water than usual for jasmine rice (opens in a new tab) (about 1:1.1) in a rice cooker (opens in a new tab) or covered pan until tender and the water is absorbed.

    Food safety: Cool leftover cooked rice quickly and refrigerate within 1 hour; reheat until piping hot and only once.

  3. Step 3

    Heat the oil for the spring onion oil until hot, pour over the spring onions (opens in a new tab) and stir. Mix all the nước chấm ingredients until the sugar (opens in a new tab) dissolves.

    • 5 min

  4. Step 4

    Grill the pork over high heat until charred at the edges and cooked through, about 4 minutes per side.

    Food safety: Cook pork until the centre reaches at least 63 °C (71 °C for minced pork).

    Food cooking over a grill
    How it looks · Photo: Malte Luk on Pexels

  5. Step 5

    Fry the eggs (opens in a new tab) in a little oil until the whites are set. Plate rice, pork and egg, spoon over spring onion (opens in a new tab) oil and serve with nước chấm, cucumber (opens in a new tab) and tomato (opens in a new tab).

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

About this dish

Origin
Ho Chi Minh City (Saigon), Vietnam · Well documentedAlso popular in United StatesMore food from Vietnam
Dish
Breakfast · Lunch · Dinner · Rice dishes · Grills & kebabs · Main courses
Cooking method
Grilled, Marinated / cured, Steamed
Taste
sweet & savoury, smoky, aromatic / warmly spiced
Diet
No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Beef-free · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday · Street food · Make-ahead
Cook more with
Pork shoulder · Long-grain white rice · Lemongrass · Garlic · Shallot · Fish sauce
Techniques
Grilling · Charcoal grilling · Steaming · Marinating · Curing

Allergens

  • Contains: Eggsfrom egg
  • Contains: Fishfrom fish sauce
  • May contain: Crustaceansfrom fish sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

852 kcal per serving

Calculated

1 serving ≈ 389 g · recipe makes 4

Where the energy comes from

  • Protein 18%
  • Carbohydrate 36%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy852 kcal219 kcal
Protein38.9 g10 g
Carbohydrate75.4 g19.4 g
Net carbohydrate73.4 g18.9 g
Sugars18.1 g4.7 g
Added sugars15.3 g3.9 g
Fibre2 g0.5 g
Fat43.1 g11.1 g
Saturated fat11.9 g3.1 g
Trans fat——
Cholesterol293 mg75 mg
Sodium1920 mg494 mg
Salt equivalent4.8 g1.2 g
Vitamins & minerals per serving
Potassium
866 mg
Calcium
116 mg
Iron
6.7 mg
Magnesium
103 mg
Vitamin A (RAE)
92 µg
Vitamin C
11 mg
Vitamin D
3.6 µg
Vitamin B12
1.7 µg
Folate (DFE)
308 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: cucumber, tomato.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • The honey helps the chops caramelise; keep an eye on them so they do not burn.

Common mistakes

  • Using thick chops — they dry out before the outside caramelises.

Serve with

  • Add pickled carrot and daikon, shredded pork skin (bì) or a slice of steamed egg meatloaf (chả trứng) for the full plate.

Storage

  • Refrigerate cooked pork for up to 3 days.

Reheating

  • Reheat pork under the grill or in a hot pan.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

For the eggs

Used in steps 1, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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