Ingredients with Measurements:
- 2 cups of cooked jasmine rice
- 1/2 pound of pork shoulder, thinly sliced
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of water
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, minced
- 1/2 teaspoon of black pepper
- 1/4 cup of green onions, thinly sliced
- 1/4 cup of cilantro, chopped
- 1/4 cup of pickled carrots and daikon
- 1/4 cup of cucumber, thinly sliced
Special equipment needed: None
Step-by-step instructions:
- In a small bowl, mix together fish sauce, sugar, water, and black pepper until sugar is dissolved. Set aside.
- Heat a large skillet over medium-high heat. Add vegetable oil and garlic. Cook until fragrant, about 30 seconds.
- Add pork shoulder and cook until browned, about 5-7 minutes.
- Pour in the fish sauce mixture and stir to combine. Cook until the sauce thickens and coats the pork, about 3-5 minutes.
- To assemble the dish, place a scoop of rice in a bowl. Top with the pork and sauce. Garnish with green onions, cilantro, pickled carrots and daikon, and cucumber.
30 minutes
5. Temperature: Medium-high heat
Serving size: 4 servings
Nutritional information:
- Calories: 410
- Fat: 11g
- Carbohydrates: 58g
- Protein: 20g
- Sodium: 1500mg
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Pickled carrots and daikon can be substituted with pickled onions or jalapenos.
Variations:
- Add a fried egg on top for a traditional Vietnamese breakfast.
- Use tofu instead of meat for a vegetarian option.
- Add sliced avocado for a creamy twist.
Tips and tricks:
- Cook the rice ahead of time for a quicker meal.
- Make the fish sauce mixture ahead of time and store in the fridge for up to a week.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
- Store leftover rice and pork separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat rice and pork separately in the microwave or on the stove.
Presentation ideas:
- Serve in a traditional Vietnamese bowl with chopsticks and a spoon.
Garnishes:
- Green onions, cilantro, pickled carrots and daikon, and cucumber.
Pairings:
- Serve with a side of Vietnamese pickles or a fresh salad.
Suggested side dishes:
- Vietnamese spring rolls or banh mi sandwiches.
Troubleshooting advice:
- If the sauce is too salty, add more sugar and water to balance it out.
Food safety advice:
- Cook pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Cơm Tấm is a traditional Vietnamese dish that originated in Southern Vietnam. It is typically served for breakfast and is made with broken rice.
Flavor profiles:
- Salty, sweet, and savory.
Serving suggestions:
- Serve hot and enjoy immediately.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese