Cơm tấm sườn nướng
Bữa trưa • Việt Nam
How to Make Vegetarian Grilled Pork Chop with Broken Rice (Traditional & Healthy Version)
Vegetarian Grilled Pork Chop with Broken Rice, or 'Cơm Tấm Sườn Chay', is a creative plant-based version of one of Vietnam’s most beloved lunch dishes. Traditionally enjoyed on the bustling streets of Ho Chi Minh City, this meal features aromatic grilled 'pork' chops served atop fragrant broken rice, complemented by pickled vegetables and a tangy dipping sauce. The vegetarian adaptation uses marinated tofu or tempeh, ensuring that the dish remains both authentic and accessible to those seeking a meatless option. This dish is a fantastic choice for anyone who wants to experience classic Vietnamese flavors while maintaining a health-conscious diet. With its harmonious balance of sweet, savory, and umami notes, each bite offers a taste of Vietnam's culinary heritage. The combination of broken rice and plant-based protein makes this meal satisfying and nourishing, perfect for lunch or a light dinner. The colorful pickled vegetables add freshness, while the nuoc cham chay (vegetarian dipping sauce) ties everything together beautifully. Cơm Tấm is more than just a meal; it is a symbol of everyday Vietnamese life, enjoyed by people from all walks of life. The vegetarian twist keeps it inclusive and suitable for a wide range of dietary needs, making it a delicious and wholesome choice for international food lovers.
Ingredients(for 1 plate with grilled vegetarian chop, broken rice, and pickled vegetables)
- 1 cup Broken rice (gạo tấm) (rinsed and drained)
- 200g Firm tofu or tempeh (sliced into 2 cutlets)
- 2 tbsp Soy sauce (for marinade)
- 1 stalk Lemongrass (finely minced)
- 2 cloves Garlic (minced)
- 1 tsp Brown sugar (or coconut sugar)
- 1/4 tsp Ground black pepper
- 1 small Carrot (julienned, for pickles)
- 1 small Daikon radish (julienned, for pickles)
- 2 tbsp Rice vinegar (for pickling)
- 1 small Chili (optional) (sliced, for sauce) - optional
- 1 tbsp Soy sauce (for nuoc cham chay) (for dipping sauce)
- 1 tbsp Lime juice (for dipping sauce)
- 1 tsp Sugar (for dipping sauce)
- 2 tbsp Water (for sauce)
- 1/2 Cucumber (sliced, for serving) - optional
- 2 tbsp Fresh coriander or scallions (chopped, for garnish) - optional
Instructions
- 1
Thoroughly rinse the broken rice and cook it in a rice cooker or pot with 1.5 cups water until fluffy. Let it rest, covered, for 5 minutes.
15 minutes
Do not over-stir the rice for best texture.
- 2
Mix soy sauce, minced lemongrass, garlic, brown sugar, and black pepper in a bowl. Marinate the tofu or tempeh slices for at least 10 minutes.
10 minutes
Marinate longer for deeper flavor.
- 3
Preheat a grill pan or skillet over medium heat. Grill the tofu or tempeh slices for 3-4 minutes per side until golden and fragrant.
8 minutes
Brush with leftover marinade while grilling for extra flavor.
- 4
Prepare quick pickles by tossing carrot and daikon with rice vinegar and a pinch of sugar. Let marinate for at least 10 minutes.
10 minutes
Squeeze out excess moisture before serving.
Why This Dish is Healthy
Swapping pork for tofu or tempeh significantly reduces cholesterol and saturated fat, making this dish heart-friendly and suitable for calorie-conscious diets. The use of minimal oil, plenty of vegetables, and a light, tangy sauce ensures you enjoy authentic Vietnamese taste while supporting overall wellness and weight management.
This vegetarian version of Vietnamese Grilled Pork Chop with Broken Rice is packed with plant-based protein from tofu or tempeh, and fiber from broken rice and fresh vegetables. It is low in saturated fat, provides essential vitamins such as B-complex, C, and K, and minerals like calcium and potassium. The inclusion of pickled and fresh vegetables boosts gut health and adds antioxidants to your meal.
Pro Tips
- 💡Tip 1: Use day-old broken rice for an even fluffier texture.
- 💡Tip 2: Marinate tofu or tempeh overnight for maximum flavor.
- 💡Tip 3: Prepare pickled vegetables in advance for deeper tang.
Storage & Serving
Store cooked rice, grilled tofu/tempeh, and pickled vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat rice and protein before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 600.0 kcal |
