How to Make Cơm Tấm Bì (Traditional & Healthy Version)
Cơm Tấm Bì is a beloved Vietnamese broken rice dish that captures the vibrant flavors and textures of southern Vietnam, especially Saigon. Traditionally served as a hearty breakfast or lunch, this dish features fragrant steamed broken rice (cơm tấm), shredded pork skin (bì), savory grilled pork, pickled vegetables, and a signature nuoc cham dipping sauce. The combination of tender meat, crisp pork skin, and nutty rice grains offers a unique culinary experience that reflects Vietnam's creativity in making the most of humble ingredients. Cơm Tấm Bì is more than just a meal—it's a cultural icon, often enjoyed in bustling street-side eateries and family gatherings. Its origins date back to times when broken rice grains, once considered inferior, were repurposed by resourceful cooks into a flavorful staple. Today, its irresistible taste and satisfying balance of protein, carbohydrates, and fresh greens make it a popular choice for locals and visitors alike. Choosing a healthier version with lean pork and ample vegetables ensures you enjoy authentic Vietnamese cuisine without excess calories, making it ideal for those tracking their nutrition.
Ingredients
- 1 cup Broken rice (cơm tấm) (Rinsed and drained)
- 150g Lean pork loin (Thinly sliced)
- 50g Pork skin (bì) (Parboiled and shredded)
- 1 tablespoon Roasted rice powder (Thính gạo)
- 1 small Carrot (Julienned for pickling)
- 1 small Daikon radish (Julienned for pickling)
- 1/2 medium Cucumber (Sliced for garnish)
- 2 tablespoons Fish sauce (For nuoc cham)
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 clove Garlic (Minced)
- 1 small Chili (Finely chopped, optional for heat)
- 1 teaspoon Sugar (For pickling and sauce)
- 2 tablespoons Fresh herbs (cilantro, scallion) (Chopped for garnish)
Step-by-step instructions
Step 1 · Rinse broken rice under cold water
Rinse broken rice under cold water, then steam or cook in a rice cooker with 1.25 cups water until fluffy.
Step 2 · Marinate pork loin with 1 teaspoon fish sauce
Marinate pork loin with 1 teaspoon fish sauce, 1/2 teaspoon sugar, minced garlic, and a pinch of pepper. Grill or pan-sear over medium heat until cooked through.
Step 3 · For bì (pork skin)
For bì (pork skin), mix shredded pork skin with roasted rice powder and a pinch of salt. Toss gently to coat.
Step 4 · Prepare quick pickled carrots and daikon: toss with 1 teaspoon sugar
Prepare quick pickled carrots and daikon: toss with 1 teaspoon sugar, a pinch of salt, and 2 teaspoons vinegar. Let sit for 10 minutes.
Step 5 · Make nuoc cham sauce: Combine remaining fish sauce
Make nuoc cham sauce: Combine remaining fish sauce, lime juice, 1 teaspoon sugar, minced garlic, and chopped chili with 2 tablespoons warm water. Stir until sugar dissolves.
Step 6 · Assemble: Place a portion of broken rice on each plate
Assemble: Place a portion of broken rice on each plate. Top with grilled pork, a mound of bì, pickled vegetables, cucumber slices, and fresh herbs. Serve with nuoc cham on the side.
Why this recipe is healthy
Choosing lean cuts of pork and adding plenty of vegetables keeps this Cơm Tấm Bì recipe lower in calories and higher in nutrients. Broken rice has a low glycemic index compared to regular white rice, and the inclusion of pickled and fresh vegetables supports digestion and gut health. This balanced meal provides lasting energy and can fit into most calorie-controlled diets.
A note on tradition
Cơm Tấm Bì is a signature dish in Ho Chi Minh City (Saigon), cherished for its humble origins and adaptability to modern tastes. Once a staple for working-class Vietnamese, it is now enjoyed by all ages and social backgrounds. Typically served in the morning or at lunchtime, it reflects the resourcefulness and communal dining culture of southern Vietnam.