Cơm tấm trứng
Bữa trưa • Việt Nam
How to Make Vietnamese Broken Rice with Egg (Traditional & Healthy Version)
Vietnamese Broken Rice with Egg, known locally as Cơm Tấm Trứng, is a beloved staple from southern Vietnam, cherished for its simplicity, flavor, and cultural significance. Traditionally enjoyed as a hearty breakfast or lunch on the bustling streets of Ho Chi Minh City, this dish features fragrant broken rice—rice grains fractured during harvest—topped with a perfectly cooked fried egg, fresh vegetables, and a light, tangy dressing. The combination of textures and flavors in this dish creates a wholesome meal that is both satisfying and nourishing. Cơm Tấm Trứng is renowned for its adaptability and affordability, making it a favorite among locals and visitors alike. The broken rice absorbs flavors beautifully, while the egg provides a creamy, protein-rich topping. Fresh cucumber, pickled carrots, and herbs add brightness and crunch, offering a balanced plate that is both visually appealing and delicious. This vegetarian version is ideal for health-conscious eaters, preserving authenticity while focusing on wholesome ingredients. Enjoying Vietnamese Broken Rice with Egg connects you to the vibrant street food culture of Vietnam, where meals are not just sustenance but a celebration of community and tradition. With its harmonious blend of taste and nutrition, this dish is an excellent choice for anyone seeking a healthy yet flavorful Vietnamese lunch option.
Ingredients(for 1 generous plate per person)
- 1 cup Broken rice (gạo tấm) (Vietnamese broken rice)
- 2 Large eggs
- 1/2 Cucumber (thinly sliced)
- 1 small Carrot (julienned)
- 1 tablespoon White vinegar (for quick pickling)
- 1 teaspoon Sugar (for pickling)
- 2 tablespoons Soy sauce (or light vegetarian nước chấm) (for serving)
- 2 stalks Spring onion (finely chopped)
- 2 teaspoons Vegetable oil (for frying eggs and scallion oil)
- a handful Fresh coriander or mint (for garnish) - optional
- to taste Salt
- to taste Black pepper
Instructions
- 1
Rinse the broken rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop with 1.25 cups of water until tender.
15 minutes
Let the rice rest for 5 minutes after cooking for the best texture.
- 2
Prepare quick pickled carrots by tossing julienned carrot with vinegar, sugar, and a pinch of salt. Set aside for at least 10 minutes.
10 minutes
Massage the carrot gently to speed up the pickling process.
- 3
Slice the cucumber thinly and arrange on a plate with the pickled carrots.
3 minutes
Chill veggies in the fridge for extra crunch.
- 4
Heat 1 teaspoon of oil in a small pan over medium heat. Crack eggs one by one and fry until the whites are set but yolks remain runny, or to your desired doneness.
5 minutes
Cover the pan briefly for perfectly cooked yolks.
Why This Dish is Healthy
This dish is a healthy choice because it uses whole, minimally processed ingredients and incorporates plenty of fresh vegetables. The use of broken rice, a traditional Vietnamese staple, ensures a lower glycemic index compared to some refined rice varieties. With a good balance of protein, carbs, and healthy fats, Vietnamese Broken Rice with Egg makes a nutritious lunch that supports energy levels and satiety.
Vietnamese Broken Rice with Egg is a balanced meal featuring complex carbohydrates from broken rice, high-quality protein from eggs, and a variety of vitamins and minerals from fresh vegetables and herbs. The dish is low in saturated fat and free from processed ingredients, making it suitable for most diets. Carrots and cucumbers provide fiber, vitamin A, vitamin C, and antioxidants, while the egg adds essential amino acids and B vitamins.
Pro Tips
- 💡Rinse broken rice thoroughly to remove excess starch for fluffier texture.
- 💡Fry eggs over medium heat to achieve crispy edges with runny yolks.
- 💡Make pickled carrots in advance for deeper flavor and convenience.
Storage & Serving
Store leftover rice and vegetables separately in airtight containers in the refrigerator for up to 2 days. Fry eggs fresh when ready to serve. Do not freeze assembled plates.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 480.0 kcal |
