Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 1 pound of pork shoulder, sliced into thin pieces
- 2 tablespoons of sugar
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallot
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of pickled carrots and daikon
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced tomatoes
- 1/4 cup of sliced jalapeno peppers
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and transfer it to a rice cooker. Add water and salt, and cook according to the manufacturer's instructions.
2. In a mixing bowl, combine sugar, fish sauce, soy sauce, vegetable oil, garlic, shallot, and black pepper. Mix well.
3. Add the pork to the marinade and mix until the pork is well coated. Let it marinate for at least 30 minutes.
4. Heat a grill pan or outdoor grill over medium-high heat. Grill the pork for 3-4 minutes on each side or until it is cooked through.
5. To assemble the dish, place a scoop of rice on a plate. Arrange the grilled pork on top of the rice. Garnish with scallions, cilantro, pickled carrots and daikon, cucumber, tomatoes, and jalapeno peppers.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
5. Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 520
- Fat: 16g
- Carbohydrates: 64g
- Protein: 28g
- Sodium: 1080mg
- Sugar: 9g
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Jasmine rice can be substituted with any type of rice.
- Pickled carrots and daikon can be substituted with pickled vegetables of your choice.
Variations:
- Instead of grilled pork, you can use grilled chicken or beef.
- You can add a fried egg on top of the rice for extra protein.
- You can add sliced avocado for a creamy texture.
Tips and tricks:
- Make sure to rinse the rice thoroughly to remove excess starch.
- Marinate the pork for at least 30 minutes for maximum flavor.
- Use a meat thermometer to ensure that the pork is cooked to an internal temperature of 145°F.
Storage instructions:
- Store leftover rice and pork separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
- Reheat the pork in the microwave or on the stovetop until it is heated through.
Presentation ideas:
- Serve the dish on a large platter for a family-style meal.
- Arrange the rice and pork in a bowl for a more casual presentation.
Garnishes:
- Scallions, cilantro, pickled carrots and daikon, cucumber, tomatoes, and jalapeno peppers.
Pairings:
- Vietnamese iced coffee or tea.
Suggested side dishes:
- Spring rolls, banh mi sandwiches, or a side salad.
Troubleshooting advice:
- If the pork is sticking to the grill pan or outdoor grill, brush it with a little bit of oil before grilling.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Cơm Tấm is a popular Vietnamese dish that originated in southern Vietnam. It is typically served with grilled pork and a variety of garnishes.
Flavor profiles:
- The dish is savory, sweet, and slightly spicy.
Serving suggestions:
- Serve the dish with a side of nuoc cham dipping sauce for extra flavor.
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Region: Vietnamese