Master iconic Saigon Com Tam with tender lemongrass grilled pork chops, savory steamed egg meatloaf, scallion oil, pickles, and sweet-salty fish sauce glaze.
Pound pork chops gently on both sides with a meat mallet. Mix marinade: pressed shallot-garlic juice, 2 tbsp fish sauce, 1 tbsp condensed milk, 1 tbsp honey, 1 tbsp oyster sauce, and 1 tbsp melted lard. Marinate pork chops in refrigerator for at least 1-2 hours.
Combine minced pork, glass noodles, wood ear mushrooms, 3 eggs + 1 egg white, 1 tsp bouillon powder, and black pepper. Pour into a oiled mold and steam for 20 minutes. Mix remaining egg yolk with 1 tsp annatto oil, brush over top, and steam uncovered for 5 minutes until glossy yellow.
Grill pork chops over hot charcoal (or air-fry at 180°C / 350°F for 15-18 minutes), basting continuously with marinade. Pour sizzling hot oil over chopped scallions to create fragrant scallion oil.
Simmer 1 cup fish sauce, 1 cup sugar, and 1.5 cups fresh coconut water in a saucepan for 12-15 minutes until thickened into a sticky glaze. Cool completely before stirring in minced garlic and chili. Plate warm broken rice with grilled pork chop, egg slice, scallion oil, pickles, and dipping sauce.
Q: How to cook broken rice properly without getting mushy?
A: Soak broken rice for 15 minutes. Use less water than normal rice (1 part rice to 1.1 parts water), then fluff and rest for 10 minutes after cooking.
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