Com Tam - broken rice - is the soul food of Saigon (Ho Chi Minh City). The broken rice grains, which are irregular fragments produced during the milling process and once considered inferior, have a unique starchy texture that adheres better to grilled meats and absorbs nuoc cham more readily than whole-grain rice. The dish is served with suon nuong (grilled pork chop marinated in fish sauce, lemongrass, and sugar), bi (pork skin shreds), and cha trung (steamed egg cake).
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the pork chops for at least 2 hours : combine fish sauce, sugar, minced lemongrass, garlic, shallots, and a splash of oil. The pork should be coated generously.
Cook the broken rice in a rice cooker or pot with slightly less water than normal rice (the starchier broken grains absorb differently). The cooked broken rice should be slightly firmer and chewier than regular rice.
For the cha trung, beat eggs with fish sauce, a pinch of sugar, and a small amount of vermicelli noodles and minced pork or mushrooms. in a small greased container for 15 minutes until set. Cut into wedges.
the pork chops over very high heat on a charcoal or cast iron pan. Cook 3 to 4 minutes per side until deeply caramelized with char marks and the meat is just cooked through.
While the pork rests, make the nuoc cham by combining fish sauce, fresh lime juice, sugar, minced garlic, and sliced chilies. Balance sweet, sour, salty, and spicy.
Plate the broken rice mounded on one side of the plate. Add the pork chop, a wedge of cha trung, and any garnishes. Serve with a small bowl of nuoc cham for dipping.
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