Crispy Pork Cơm Tấm
Shattered rice topped with crispy pan-fried pork chops, a runny egg, and pickled daikon—the Vietnamese street-food classic that tastes like chaos and feels like dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 2 cups cooked jasmine rice (day-old or cooled)
- 2 pieces pork chops (boneless, 1/2-inch thick)
- ½ cup pickled daikon and carrot (store-bought or jarred)
- 2 pieces eggs
- 2 tbsp fish sauce
- ¼ cup fresh cilantro and scallion (chopped)
- 1 piece lime
Instructions
- 1
Pat pork chops dry. Season both sides generously with salt and black pepper.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 3
Sear pork chops 2 minutes per side without moving until edges turn golden. Set aside on a plate.
- 4
Add rice to the same skillet, breaking up clumps with the spatula. Stir for 2 minutes until rice looks dry and toasted.
- 5
Push rice to the sides. Crack eggs into the center and fry until whites set but yolks still jiggle, ~3 minutes.
- 6
Divide rice and eggs between bowls. Top with pork chops, pickled vegetables, cilantro, and scallion. Drizzle with fish sauce and lime juice.
Tools you’ll need
- large skillet (12-inch)
- spatula
- plate
- two bowls
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