Com Tam — Vietnamese Broken Rice Bowl
Crispy pork chop, fried egg, and cool cucumber over broken rice, finished with tangy chili sauce. A complete weeknight dinner in one skillet and one bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 2 cups cooked broken rice (com tam)
- 2 pieces pork chops, bone-in, 1-inch thick
- 2 whole eggs
- 1 whole cucumber, seeded
- 2 tbsp fish sauce
- 2 tbsp fresh chili sauce (sriracha or sambal oelek)
Instructions
- 1
Pat pork chops dry and season all over with salt and pepper.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Sear pork chops 5–6 minutes per side without moving until deeply browned. Transfer to a plate.
- 4
In the same skillet, crack both eggs and fry sunny-side up until whites set, ~3 minutes.
- 5
Shred cucumber into matchsticks on a cutting board using a box grater or knife.
- 6
Divide rice between two bowls. Top each with a pork chop, fried egg, and cucumber. Drizzle with fish sauce and chili sauce. Serve immediately.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- box grater or sharp knife
- two bowls
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