Cơm Tấm Sườn Bì Chả

Ingredients(for 1 plate with rice, pork chop, bì, chả trứng, and assorted vegetables)

• 1 cup Broken rice (gạo tấm) (Vietnamese broken rice grains)
• 200g Boneless pork chops (Sườn)
• 30g Pork skin (Bì)
• 2 Eggs (For chả trứng)
• 100g Lean ground pork (For chả trứng)
• 10g Wood ear mushrooms (Soaked and chopped) - optional
• 3 tbsp Fish sauce (Nước mắm)
• 2 cloves Garlic (Minced)
• 1.5 tbsp Sugar (For marinade and nước chấm)
• 1 small Carrot (Julienned, for pickles) - optional
• 1/2 Cucumber (Sliced, for garnish) - optional
• 4 leaves Lettuce (For serving) - optional
• 1 tsp Black pepper (Ground)
• 1 tbsp Vegetable oil (For grilling)

Instructions

1. 1

   Rinse the broken rice under cold water until the water runs clear. Cook in a rice cooker with a 1:1.1 rice-to-water ratio for best texture.

   20 minutes

   Soaking the rice for 15 minutes before cooking yields a softer texture.

2. 2

   Marinate pork chops with 1 tbsp fish sauce, 1/2 tbsp sugar, garlic, and black pepper. Let rest for at least 10 minutes.

   10 minutes

   For deeper flavor, marinate overnight in the fridge.

3. 3

   To prepare bì (shredded pork skin), blanch pork skin in boiling water for 3 minutes, then slice thinly. Toss with a pinch of salt and black pepper.

   5 minutes

   Chilling pork skin before slicing makes it easier to cut thinly.

4. 4

   For chả trứng (egg meatloaf), mix eggs, ground pork, chopped wood ear mushrooms, 1/2 tbsp fish sauce, and a pinch of black pepper. Pour into a small heatproof dish and steam for 10-12 minutes until set.

   12 minutes

   Cover with foil while steaming to prevent water from dripping into the meatloaf.