How to Make Cơm Tấm Sườn Bì Chả (Traditional & Healthy Version)
Cơm Tấm Sườn Bì Chả, or Vietnamese Broken Rice with Grilled Pork, Shredded Pork Skin, and Steamed Egg Meatloaf, is a beloved staple from the southern regions of Vietnam, particularly Ho Chi Minh City. This dish was originally created by farmers making use of broken rice grains, a byproduct of rice milling, turning an otherwise overlooked ingredient into a culinary treasure. The unique texture of broken rice provides a soft yet slightly chewy base for the protein-rich toppings. The harmonious combination of tender grilled pork chop (sườn), savory shredded pork skin (bì), and a steamed egg and pork loaf (chả trứng) delivers a satisfying balance of flavors and textures, enhanced by fresh vegetables and a tangy nước chấm (Vietnamese dipping sauce). Cơm Tấm is typically enjoyed as a hearty breakfast or lunch, making it a versatile and filling meal that represents the ingenuity and flavor diversity of Vietnamese cuisine. Its popularity among locals and visitors alike is a testament to its delicious, comforting, and nutritious qualities.
Ingredients
- 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)
- 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)
- 1/2 Cucumber (Sliced, for garnish)
- 4 leaves Lettuce (For serving)
- 1 tsp Black pepper (Ground)
- 1 tbsp Vegetable oil (For grilling)
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 in a rice cooker with a 1:1.1 rice-to-water ratio for best texture.
Step 2 · Marinate pork chops with 1 tbsp fish sauce
Marinate pork chops with 1 tbsp fish sauce, 1/2 tbsp sugar, garlic, and black pepper. Let rest for at least 10 minutes.
Step 3 · To prepare bì (shredded pork skin)
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.
Step 4 · For chả trứng (egg meatloaf)
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.
Step 5 · Grill the marinated pork chops on a hot grill or pan with vegetable...
Grill the marinated pork chops on a hot grill or pan with vegetable oil for 4–5 minutes per side, until golden and cooked through.
Step 6 · Prepare nước chấm by dissolving 1 tbsp sugar in 2 tbsp warm water
Prepare nước chấm by dissolving 1 tbsp sugar in 2 tbsp warm water, then add 1 tbsp fish sauce and a squeeze of lime juice. Adjust to taste.
Step 7 · Arrange cooked broken rice on plates
Arrange cooked broken rice on plates. Top with grilled pork chop, sliced chả trứng, shredded bì, and garnish with cucumber, pickled carrots, and lettuce. Serve with nước chấm.
Why this recipe is healthy
This healthy Vietnamese broken rice recipe is nutrient-dense, high in protein, and includes plenty of fresh vegetables for vitamins and minerals. Grilling and steaming cooking methods help to minimize extra fat and preserve nutrients. The balance of macronutrients makes it suitable for energy, muscle repair, and overall wellness, fitting seamlessly into a calorie-conscious lifestyle.
A note on tradition
Cơm Tấm is a traditional dish from southern Vietnam, especially Ho Chi Minh City, reflecting the region’s agricultural roots. Once a humble meal for farmers, it has become a symbol of Vietnamese street food culture and is now served in eateries across the country. Often enjoyed for breakfast or lunch, Cơm Tấm is celebrated for its versatility and ability to bring people together around a complete, hearty plate.