Cơm Tấm Sườn Nướng

Ingredients

Quantities are for one portion.

• 30 gsugar
• 20 gcucumber, sliced
• 1 tbspvegetable oil
• 70 gdry broken rice (cơm tấm)
• 1egg
• 10 gpickled carrots and daikon
• 150 gpork chop (bone-in, thin cut)
• 1 tspfish sauce

Method

1. Rinse the broken rice. Steam it with less water than standard jasmine rice to prevent it from turning into mush; it should remain dry and fragmented. Keep warm.
2. In a bowl, marinate the pork chop in the fish sauce, sugar, half the vegetable oil, and a drop of water.
3. Heat a grill or heavy pan over high heat. Sear the pork chop until the sugars caramelize, forming a sticky, charred crust, and the meat cooks through.
4. Wipe the pan clean. Add the remaining oil and fry the egg until the edges are crispy but the center is soft.
5. Pack the hot broken rice into a small bowl, then invert it onto a plate to form a neat dome.
6. Lean the charred pork chop against the rice. Lay the crispy fried egg over the meat.
7. Arrange the sliced cucumber and pickled carrots on the side. Serve with a little extra fish sauce dressing (nước chấm).