In Vietnamese, tấm translates to broken rice grains and cơm translates to cooked rice.
Cơm Tấm is a dish that consists of, you guessed it, broken rice grains. The broken rice grain produces a somewhat sticky texture once cooked. This stickiness absorbs flavors nicely. Because broken rice is smaller, it also cooks up much faster.
Like many Vietnamese dishes, you can enjoy Cơm Tấm any time of day. In Vietnam, Cơm Tấm is considered the most iconic southern food, particularly in Saigon, while Phở reigns in the north.
History of Com Tam
Cơm Tấm is a dish derived from poverty. Rice was a precious commodity in Vietnam. Rice farmers would save the rice that broke during the milling process. Broken rice grains were regarded as inferior and therefore harder to sell so farmers would use up the broken rice for themselves and their families instead of letting it go to waste. Over time, this humble dish has become a staple in Vietnamese cuisine.
What Comes with Com Tam
Cơm Tấm comes with many different components.
Broken Rice
At the heart of Cơm Tấm is, of course, the broken rice. I like to cook Cơm Tấm in the rice cooker just like my regular rice. Give it a good rinse with water a few times until water runs clear. It’s best to do this in a colander so that there’s no excess water that would throw off the final water amount needed. Cơm Tấm typically requires a 1:1 ratio. I typically cook 2 cups rice with 2 cups water to make about 4 servings. Put it in the rice cooker and press start. When the rice is ready, fluff it up gently with the rice paddle and serve.
Grilled Meats
The most common of which is grilled lemongrass pork chops (sườn nướng sả). But you can also add other types of grilled meat such as thinly sliced beef, chicken, pork, and/or shrimp.
Pickled Daikon and Carrots
A side of pickled daikon and carrots adds a tangy crunch that brightens up the meal. These pickled veggies bring a refreshing zest, perfectly balancing the savory flavors of the grilled meats.
Chả Trứng
Chả Trứng is a Vietnamese steamed egg and pork meatloaf that’s as comforting as it sounds. It’s a blend that’s steamed until set, then sliced and served alongside the other components.
Fried Sunny-Side-Up Egg
Because one type of egg just isn’t enough, we also include a fried sunny-side-up egg. The runny yolk adds an extra layer of richness, seeping into the rice and uniting all the flavors on your plate..
Fresh vegetables
To keep things fresh and light, Cơm Tấm typically includes cucumbers, tomatoes, and lettuce. These crisp vegetables add a nice contrast and some extra nutrients—because a little greenery never hurt anyone.
Scallion Oil
This simple garnish packs a punch. Chopped scallions lightly fried in oil create a fragrant topping that’s brushed over the grilled meats and rice. Scallion oil is the little touch that elevates the whole dish.
Bì Heo
For a unique texture and flavor, Bì Heo is a must-try. It’s made of cooked thinly sliced pork and pork skin tossed in roasted rice powder and garlic. This component adds a delightful chewiness that’s quintessentially Vietnamese.
Nước Chấm
The mother sauce of Vietnam, Nước Chấm is a sweet, sour, and savory concoction served on the side. Pour this magical sauce all over your rice plate to bring everything together. Trust me, it’s the finishing touch you didn’t know you needed.
Light Clear Soup
Just in case your plate isn’t already overflowing, a light clear soup—typically made from pork bones—is served on the side. It’s the perfect way to wash down all those delicious flavors and make the meal feel complete.
Vietnamese Grilled Pork Chop with Lemongrass (Sườn Nướng Sả)
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
Vietnamese grilled lemongrass pork chops, this pork chop recipe is packed full of flavors with the perfect balance of sweet and savory.
Ingredients
- 2 lbs bone-in pork chops (about 6 chops)
- 3 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon ground black pepper
- 1/4 cup minced lemongrass
- 1 tablespoon finely minced garlic
- 2 green onions (thinly sliced; whites/greens separated)
- 2 tablespoons vegetable oil (divided)
Instructions
- Marinate pork chops (2 lbs) with fish sauce (3 tablespoons), oyster sauce (2 tablespoons), sugar (1 tablespoon), honey (1 tablespoon), ground black pepper (1/2 teaspoon), lemongrass (1/4 cup), garlic (1 tablespoon), whites of green onions (2 stalks), and oil (1 tablespoon) for at least 2 hours or overnight in the fridge for more flavorful results.
- Grill about 10 minutes per side at medium-high heat or 400°F for thick cuts (over 1 inch in thickness). Grill for 8 minutes per side for thinner cuts.
- Make the scallion/green onion oil. Add greens of green onions and remaining oil (1 tablespoon) in a microwave-safe bowl. Microwave on high for one minute. Set aside.
- Finish: Brush with scallion oil for a beautiful finish and amazing aroma.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: side dish
- Method: Grill
- Cuisine: Asian, Vietnamese
Vietnamese Pickled Daikon and Carrots for Bánh Mì (Đồ Chua)
- Total Time: 9 minutes
- Yield: 10 1x
Description
A Vietnamese sandwich (Banh Mi) is incomplete. This easy recipe adds a sweet, tangy crunch perfect for sandwiches, Vietnamese salads, and grilled meats.
Ingredients
- 1 1/2 lbs thinly sliced daikon (1 large daikon)
- 1/2 lb thinly sliced carrot (1 medium carrot)
- 1 tablespoon fine ground sea salt
- 1/2 cup granulated white sugar
- 3/4 cup hot water
- 3/4 cup white vinegar
Instructions
- Prepare the daikon and carrot: Peel the daikon and carrot and cut into matchsticks.
- Salt and jar the daikon and carrot: In a large bowl, toss together daikon, carrot and salt. Let it sit for 1 hour to pull out the water. Discard water. Squeeze out remaining moisture with your hands then transfer to at least a 24 oz jar.
- Make the brine: In a medium size heat proof bowl/cup, dissolve sugar with hot water. Mix in vinegar. Allow the mixture to cool down to room temperature, if needed. Pour liquid into the jar of daikon and carrot and screw on the lid. Leave it at room temperature and it’s ready to eat in one hour. You can also store in the fridge for up to 2 weeks.
- Prep Time: 7 minutes
- Cook Time: 2 minutes
- Category: condiment, side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
Vietnamese Steamed Pork and Egg Meatloaf for Broken Rice (Chả Trứng Hấp Cơm Tấm)
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
Description
A delicious Vietnamese steamed egg and pork meatloaf to go with a popular broken rice dish, Cơm Tấm.
Ingredients
Meatloaf
- 14 oz ground pork
- 7 whole eggs (3 eggs with whites and yolks separated)
- 10 grams dried woodear mushroom
- 1 oz dried bean thread noodles (about 28 grams)
- 1/2 cup finely diced yellow onions
- 1 tablespoon thinly sliced green onions
- 1 tablespoon freshly minced garlic
- 1 tablespoon chicken bouillon powder (see notes below)
- 1 tablespoon fish sauce
- 1 tablespoon granulated sugar
- 1 teaspoon MSG (optional)
- 1 teaspoon ground black pepper
- Vegetable oil for greasing baking pan
- 1 teaspoon sesame oil
- 1/2 teaspoon annatto oil or crab paste oil (optional)
Equipment Needed
Instructions
- 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’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’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.
Notes
If you don’t want to use chicken bouillon powder, replace with ½ tablespoon regular salt.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
Vietnamese Scallion Oil (Mo Hanh)
- Total Time: 3 minutes
- Yield: 4 1x
Description
A simple yet delicious Vietnamese garnish of oil and scallions to give the finishing touch to many Vietnamese dishes. Brush them on grilled meats, seafood, vegetables, rice noodles, and many more.
Ingredients
- 1 cup thinly sliced scallions/green onions (about 8 large stalks)
- 2 tablespoons vegetable oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon granulated sugar
Instructions
- Option 1: Stove-top method. Heat vegetable oil in a small saucepan on medium-high or until you feel the heat when your hand is placed a few inches above the pan. Turn off heat. Add sliced scallions. Mix in salt and sugar until combined.
- Option 2: Microwave method. Combine sliced scallions, vegetable oil, salt, and sugar in a microwave-safe bowl. Give it a mix then heat on high for 1 minute in the microwave.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: condiment
- Method: Stovetop
- Cuisine: asian, vietnamese
Vietnamese Shredded Pork Skin (Bì Heo)
- Total Time: 25 minutes
- Yield: 4 1x
Description
A delicious combination of thin strands of pork skin and marinated pork meat, coated with the signature flavor and aroma of roasted rice powder. Enjoy the nutty flavor and texture of Bi Heo with broken rice dishes (com tam), noodle soups, and spring rolls.
Ingredients
Pork Marinade
- 1 lb pork shoulder (see notes below)
- 2 teaspoons minced shallot
- 2 teaspoons minced garlic
- 1 teaspoon chicken bouillon powder
- 1 teaspoon oyster sauce
- 2 teaspoons fish sauce
- 1 teaspoon light soy sauce
- 1 teaspoon granulated cane sugar
- 1/4 teaspoon ground black pepper
Pork Skin and Other Ingredients
- 7 oz cooked shredded pork skin (1 bag)
- 1 tablespoon vegetable oil
- 1/2 cup coconut water or plain water
- 2 tablespoons fried garlic
- 3 tablespoons roasted rice powder (see notes below)
Instructions
- Marinate Pork: In a small bowl, mix together the pork marinade (shallot, garlic, chicken bouillon powder, oyster sauce, fish sauce, light soy sauce, sugar, and ground black pepper). Adjust to taste if needed then marinate it with the pork for 15 minutes.
- Prepare the Pork Skin: Add a little salt and rub it into the the pork skin. Rinse with cold water. The salt will help to remove any lingering porky smell. Rinse well and drain completely dry. Pat with paper towels to remove any excess moisture if needed. If it’s frozen, you can rinse with warm water to help it separate into individual strands, then rinse again with cold water to firm it up. Cut the pork skin with a pair of kitchen scissors to make the pork skin shorter. This will make it easier to prep and eat. Set aside.
- Cook Pork: Heat oil in a large skillet over medium. Sear the marinated pork until brown on all sides, then add coconut juice or water. Cover and braise on a low simmer for about 10 minutes then uncover and continue braising until liquid has reduced into a glaze that coats the pork. When fork or chopstick can be pierced into the thickest part of the pork easily, meat is done.
- Slice Pork: Once cool enough to handle, slice pork into large, thin pieces, then again across the grain for strips. Slicing it as thin as the pork skin is more aesthetic but not required. Set aside to cool completely. Let cool completely – residual heat can make the skin moisten and cause clumping later.
- Toss it Together: Dust with roasted rice powder and fried garlic. Give it a good toss – and voilà, you’re finished! Transfer bì heo to a serving dish and serve immediately alongside your favorite Vietnamese dishes like broken rice dishes (cơm tấm), noodle soups, or spring rolls.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese
Classic Vietnamese Fish Sauce Dipping Sauce (Nước Mắm Chấm)
- Total Time: 5 minutes
- Yield: 8 1x
Description
A key Vietnamese sauce made from fish sauce, lime juice, and sugar, adding rich umami flavor to countless dishes. It’s a must-have staple in every Vietnamese kitchen.
Ingredients
- 1 cup hot water
- 3/4 cup granulated sugar
- 3/4 cup fish sauce (Viet Huong’s Three Crabs brand)
- 3 tablespoons lime juice
- 1 cup coconut soda (Coco Rico brand)
- 6 garlic cloves (thinly slice or smash with a garlic press)
- 2 Thai chili peppers (thinly slice)
Instructions
- Mix water and sugar: Combine hot water and sugar. Mix until dissolved.
- Add remaining ingredients: Add fish sauce, lime juice, coconut soda, garlic, and chili peppers. Mix until combined.
Notes
If you’re not using Coco Rico coconut soda, lessen fish sauce to 1/2 cup + 2 tablespoons.
Remember to taste test. If the sauce is too sweet, add a bit more fish sauce. Too salty? Add sugar. Still missing something? It probably needs a tad more lime juice.
- Prep Time: 5 minutes
- Category: condiment
- Cuisine: asian, vietnamese
Vietnamese Homemade Pork Stock/Broth (Nuoc Leo Suon Heo)
- Total Time: 1 hour 45 minutes
- Yield: ~7 cups
Description
In Vietnamese home cooking, bones are cleaned before making stock to keep it clear. This is done by rubbing with salt and rinsing or by parboiling in salted water to remove impurities and ensure a clear, prized stock.
Ingredients
Stock
- 2 lbs pork bones (neckbones, marrow bones and/or spareribs)
- 1 teaspoon fine sea salt
- 3 liters water
- 10 oz daikon (peel and slice into small chunks)
- 10 oz yellow onion (peel; leave whole)
Broth Seasoning
- 1 tablespoon white granulated sugar
- 1 tablespoon fine sea salt
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon MSG (optional)
Instructions
- Prepare the Bones: To a large stock pot, add pork bones, salt (1 teaspoon) and water to cover. Cover pot and bring it to a boil. Once it comes to a rolling boil and impurities appear at the top, turn off heat.
- Clean the Bones: Place a large colander in a sink and strain the content of pot into the colander, discarding all the dirty water. Wash bones throughly with cold running water. Rinse and drain dry. Set aside.
- Prepare the Broth Base: Clean the stock pot and fill it with water (3 liters) and return to stove. Bring the pot to a boil then add the cleaned bones, daikon and yellow onion. Simmer on low for 1-1/2 hours, uncovered. Occasionally, skim the surface of any foam/bubbles that float to the top.
- Strain and Season: Strain out solids. To make a tasty bone broth, season stock with sugar, sea salt, stock powder and MSG (optional). Serve with the bones (don’t discard; lots of tender meats there) and optionally garnish with green onions and/or cilantro for a beautiful finish.
Notes
Why Parboil the Bones? Removing impurities ensures a clear and visually appealing stock.
Customize the Flavor: Add other aromatics like ginger or star anise for a more complex stock.
Use the Bones: After straining, the bones still have tender meat—serve them alongside the broth or in noodle soups.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Base Recipe, Soup
- Method: Simmer
- Cuisine: Vietnamese
