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
- 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)
- to taste Salt
- to taste Black pepper
Step-by-step instructions
Step 1 · Rinse the broken rice under cold water until the water runs clear
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.
Step 2 · Prepare quick pickled carrots by tossing julienned carrot with vinegar
Prepare quick pickled carrots by tossing julienned carrot with vinegar, sugar, and a pinch of salt. Set aside for at least 10 minutes.
Step 3 · Slice the cucumber thinly and arrange on a plate with the pickled c...
Slice the cucumber thinly and arrange on a plate with the pickled carrots.
Step 4 · Heat 1 teaspoon of oil in a small pan over medium heat
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.
Step 5 · In a separate pan
In a separate pan, heat the remaining oil and sauté chopped spring onions for 1-2 minutes to make scallion oil.
Step 6 · To assemble
To assemble, fluff the cooked broken rice and divide onto two plates. Top each with a fried egg, drizzle with scallion oil, and add the cucumber and pickled carrot on the side.
Step 7 · Garnish with fresh coriander or mint
Garnish with fresh coriander or mint, sprinkle with salt and pepper, and serve with soy sauce or vegetarian nước chấm.
Why this recipe 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.
A note on tradition
Cơm Tấm is a proud culinary symbol of southern Vietnam, especially in Ho Chi Minh City. Originally a humble meal for farmers using leftover broken rice, it has grown into a street food favorite enjoyed at all hours. The simple yet flavorful toppings, such as egg, showcase the Vietnamese art of turning everyday ingredients into memorable meals. Today, Cơm Tấm is enjoyed from street stalls to family kitchens, often as a quick lunch or breakfast.