DISH STORY
“In Vietnam, one dish that I’ve grown used to having not only for brunch but also for other meals is Vietnamese grilled pork chop with jasmine broken rice or ‘Com tam’ in Vietnam which is a really popular rice dish in Vietnamese cuisine. It has lemongrass pork chops, broken rice, fresh vegetables, and a fried egg, all served on one plate”.
See more ‘Com tam’ https://en.wikipedia.org/wiki/C%C6%A1m_t%E1%BA%A5m
INGREDIENTS (2 SERVINGS)
Broken rice: 1 cup
Egg: 2 pcs
Pork chop: 2 pcs, marinate with:
Minced lemongrass: 1 tbsp
Minced garlic: 1 tbsp
Chopped spring onion: 1 pcs
Fish sauce: 1 tbsp
Soya sauce: 1 tbsp
Sugar: 1 tbsp
Pepper: 1/4 tbsp
Vegetable oil: 2 tbsp
RICE COOKING GUIDELINES
‘Rice&More’ Jasmine Broken Rice: 0.8 – 1.0 cups of water
‘Rice&More’ White Broken Rice: 1.2 – 1.5 cups of water
See more ‘Rice & More’ 100% Broken Rice
DIRECTIONS
- After marinating pork chops, cover with plastic wraps and put in the fridge for at least 2 hours.
- Preheat oven to 180 degree celsius.
- Grill the pork for 15 minutes (depend on the pork chop’s thickness, you may grill it 5 – 7 minutes longer).
- Make sunny side up eggs
- Put cooked Jasmine broken rice into a plate, arranging eggs, pork chops and garnish with fresh vegetables (tomato, cucumber). Serve with ‘sweet and sour fish sauce’.
NUTRITION FACTS
