Com Tam Cay (Central Vietnamese Broken Rice with Grilled Pork)

About This Recipe

Com tam (broken rice) is the everyday rice of central Vietnam, made from rice kernels that break during milling. It's lighter and fluffier than regular rice. Cay refers to the charred, caramelized grilled pork chops that crown the rice — seasoned with lemongrass and cooked until the edges blacken and char. A fried egg, pickled vegetables, and fresh herbs complete the plate. It's cheap, delicious, and found at every corner food stall in cities like Da Nang and Hue. Rooted in the everyday cooking of Vietnamese kitchens, Com Tam Cay (Central Vietnamese Broken Rice with Grilled Pork) balances technique and tradition: the pork chops (or pork shoulder steaks), thin is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the pork chops (or pork shoulder steaks), thin, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 2

• 300 gpork chops (or pork shoulder steaks), thin
• 2 stalkslemongrass, finely minced
• 2 clovesgarlic, minced
• 1 tbspfish sauce
• 1 tbspsugar
• 1 tspblack pepper

Instructions

1. 1

   Marinate pork

   Mix lemongrass, garlic, fish sauce, sugar, and black pepper. Coat pork chops thoroughly and marinate 15–20 minutes.

2. 2

   Grill pork

   Heat a grill or grill pan to high heat. Grill marinated pork 3–4 minutes per side until caramelized and charred at the edges.

3. 3

   Cook rice

   If using broken rice, cook in a rice cooker with standard water ratio. It cooks slightly faster than regular rice, about 15 minutes.

4. 4

   Fry egg

   Heat a bit of oil in a small pan and fry an egg sunny-side up or over-easy.

Variations

• •

  Use chicken thighs instead of pork

• •

  Top with a grilled fish cake (cha ca)

• •

  Add grilled shrimp for extra protein

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best served fresh. Cooked rice keeps 3 days refrigerated. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions