Crispy Pork & Rice Broken
Vietnamese com tam suon — crispy pork chops seared until golden, served over broken rice with a tangy lime-fish sauce drizzle. Comes together in under 20 minutes with minimal fuss.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 1 cup, cooked jasmine rice (or short-grain white rice)
- 2 pieces (about 5 oz each) pork chops, boneless
- 2 tbsp fish sauce
- 1 whole (juiced) lime
- 1 whole shallot, thinly sliced
- 2 tbsp Vietnamese pâté (optional but traditional)
- ¼ cup fresh herbs (cilantro or mint, chopped)
Instructions
- 1
If using uncooked rice, boil in salted water until tender, ~15 min, then drain. If precooked, warm it gently.
- 2
Pat pork chops dry with paper towels. Season both sides generously with salt and black pepper.
- 3
Heat oil in a large skillet over medium-high heat until shimmering, ~90 seconds. Sear pork 3–4 minutes per side until golden brown and cooked through.
- 4
Transfer pork to a cutting board. Stir the shallot into the hot skillet for 30 seconds until fragrant, then remove from heat.
- 5
Whisk fish sauce and lime juice together in a small bowl. Spread rice on a plate, top with pork, and drizzle with fish sauce mixture.
- 6
Scatter shallots, pâté (if using), and fresh herbs over the top. Serve immediately.
Tools you’ll need
- pot (for cooking rice if not precooked)
- 12-inch skillet
- paper towels
- cutting board
- small mixing bowl
- whisk
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