Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of soy sauce
- 2 tablespoons of hoisin sauce
- 2 tablespoons of honey
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- 1 pound of char siu pork, sliced
- 4 eggs
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced tomato
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
Special equipment needed:
- Rice cooker
- Grill or broiler
Step-by-step instructions:
1. Rinse the jasmine rice with cold water until the water runs clear. Add the rice and water to the rice cooker and cook according to the manufacturer's instructions.
2. In a small bowl, whisk together the fish sauce, sugar, soy sauce, hoisin sauce, honey, vegetable oil, minced garlic, and minced ginger to make the marinade.
3. Place the sliced char siu pork in a shallow dish and pour the marinade over it. Cover the dish with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight.
4. Preheat the grill or broiler to medium-high heat. Remove the pork from the marinade and discard the marinade.
5. Grill or broil the pork for 5-7 minutes on each side, until it is charred and caramelized.
6. While the pork is cooking, fry the eggs in a non-stick skillet over medium heat until the whites are set and the yolks are still runny.
7. To assemble the dish, divide the cooked rice among four bowls. Top each bowl with slices of char siu pork, a fried egg, sliced cucumber, sliced tomato, chopped scallions, and chopped cilantro.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 20 minutes
Temperature:
Grill or broiler: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 600
Fat: 19g
Carbohydrates: 70g
Protein: 35g
Sodium: 2200mg
Sugar: 20g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Char siu pork can be substituted with grilled chicken, beef, or tofu.
- Fish sauce can be substituted with soy sauce.
- Hoisin sauce can be substituted with oyster sauce.
Variations:
- Add sliced avocado or pickled carrots for extra flavor and texture.
- Use brown rice instead of jasmine rice for a healthier option.
- Add a spicy kick by adding sliced jalapenos or sriracha sauce.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Marinate the pork overnight for maximum flavor.
- Use a non-stick skillet to fry the eggs for easy clean-up.
- Garnish with extra cilantro and scallions for added freshness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in a traditional Vietnamese rice bowl or on a large platter for family-style dining.
Garnishes:
Garnish with extra cilantro and scallions.
Pairings:
Pair with a cold beer or iced tea.
Suggested side dishes:
Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the pork is not caramelizing, increase the heat and cook for a few more minutes.
- If the rice is too dry, add a splash of water and fluff with a fork.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cơm Tấm is a popular Vietnamese dish that originated in the southern region of Vietnam. It is typically served with grilled pork, broken rice, and a variety of fresh vegetables.
Flavor profiles:
This dish is sweet, savory, and slightly tangy with a hint of spice.
Serving suggestions:
Serve with a side of pickled vegetables or a spicy dipping sauce.
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Region: Vietnamese