Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 pound of pork shoulder, sliced into thin pieces
- 2 tablespoons of vegetable oil
- 2 tablespoons of sugar
- 2 tablespoons of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of minced garlic
- 1 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/2 cup of pickled daikon radish, thinly sliced
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet or wok
Step-by-step instructions:
1. Rinse the jasmine rice until the water runs clear. Drain and transfer to a rice cooker or pot with 2 cups of water. Cook according to the manufacturer's instructions or bring to a boil, then reduce the heat to low and simmer for 18-20 minutes until the rice is cooked and fluffy.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced pork shoulder and cook for 3-4 minutes until browned.
3. Add the minced garlic, sugar, fish sauce, soy sauce, black pepper, and salt to the skillet. Stir well and cook for another 2-3 minutes until the pork is coated in the sauce and caramelized.
4. To serve, divide the cooked rice into bowls. Top with the caramelized pork and pickled daikon radish slices.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Cook the rice on low heat and the pork on medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Total fat: 16g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 900mg
Total carbohydrates: 63g
Dietary fiber: 1g
Sugar: 7g
Protein: 25g
Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Pork shoulder can be substituted with chicken, beef, or tofu.
- Pickled daikon radish can be substituted with pickled carrots or other pickled vegetables.
Variations:
- Add sliced cucumbers, tomatoes, and fresh herbs like cilantro or mint to the dish for extra flavor and texture.
- Make a vegetarian version by substituting the pork with tofu or tempeh.
- Use leftover cooked rice and pork to make a fried rice dish.
Tips and tricks:
- Rinse the rice well before cooking to remove excess starch and prevent it from becoming sticky.
- Slice the pork thinly to ensure it cooks evenly and quickly.
- Adjust the amount of sugar and fish sauce to your taste preference.
Storage instructions:
Store any leftover rice and pork in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice and pork in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with sliced green onions, chopped peanuts, or sesame seeds for extra flavor and texture.
Pairings:
Pair with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the pork is too salty, add a squeeze of lime juice or a drizzle of honey to balance the flavors.
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food history:
Cơm Tấm is a popular Vietnamese dish that originated in the southern region of the country. It typically consists of broken rice, grilled pork, and various accompaniments like pickled vegetables and fried eggs.
Flavor profiles:
This dish is savory, slightly sweet, and tangy from the pickled daikon radish.
Serving suggestions:
Serve with a side of nuoc cham dipping sauce for extra flavor.
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