Vietnamese Com Tam Recipe with Grilled Pork
Vietnamese Com Tam Recipe with Grilled Pork
Ingredients
- 1 1/2 cups broken rice about 285 g, rinsed
- 1 1/2 cups water 355 ml
- 1 1/2 lb boneless pork shoulder steaks or thin-cut boneless pork chops 680 g, about 1/2 inch (1.25 cm) thick
- 2 tbsp fish sauce 30 ml, divided
- 1 tbsp soy sauce 15 ml
- 1 tbsp packed light brown sugar 13 g
- 1 tbsp neutral oil such as avocado or canola oil (15 ml), divided
- 2 cloves garlic finely grated or minced (about 2 tsp / 6 g), divided
- 1 tsp freshly ground black pepper 2 g
- 1 medium carrot cut into thin matchsticks (about 4 oz / 115 g)
- 1/2 English cucumber thinly sliced or cut into matchsticks (about 5 oz / 140 g), divided
- 1/3 cup rice vinegar 80 ml
- 2 tbsp granulated sugar 25 g, divided
- 1/2 tsp kosher salt 3 g
- 1/4 cup warm water 60 ml
- 2 tbsp fresh lime juice 30 ml
- 1 small red Fresno chile or jalapeño thinly sliced (optional; about 15 g)
- 2 scallions thinly sliced (about 1 oz / 30 g)
- 1 medium tomato cut into wedges (about 5 oz / 140 g)
- 1/4 cup loosely packed cilantro leaves about 10 g, optional
Instructions
- In a medium bowl, combine 1 tablespoon fish sauce, soy sauce, brown sugar, 2 teaspoons oil, 1 teaspoon garlic, and black pepper. Add the pork and turn to coat. Cover and refrigerate for 20 to 30 minutes while you prepare the rice and vegetables.
- Add the rinsed broken rice and water to a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook for 15 to 18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- For quick pickles, combine the carrot and half of the cucumber in a bowl. Stir together the rice vinegar, 1 tablespoon sugar, kosher salt, and 2 tablespoons warm water until dissolved. Pour over the vegetables and set aside for at least 15 minutes.
- Make the dressing by stirring the remaining 1 tablespoon fish sauce, remaining 1 tablespoon sugar, 1/4 cup warm water, lime juice, remaining garlic, and optional chile in a small bowl. Stir until the sugar dissolves.
- Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates or pan. Remove pork from the marinade, letting excess drip off, and discard the used marinade. Grill pork for 4 to 6 minutes per side, depending on thickness, until browned with light char marks and the center reaches 145°F (63°C). Rest for 5 minutes, then slice across the grain.
- Heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add the scallions and cook for 30 to 45 seconds, just until softened. Spoon the scallion oil over the cooked rice.
- Divide rice among four bowls or plates. Top with sliced pork, quick pickles, remaining fresh cucumber, tomato wedges, and cilantro if using. Serve the fish sauce dressing on the side for everyone to spoon over their bowl.
This Vietnamese com tam recipe with grilled pork is a colorful broken-rice dinner with savory pork, quick-pickled carrots and cucumber, scallion oil, and a bright fish sauce dressing. Most of the prep happens while the pork marinates, making it an approachable family meal.
Com tam means “broken rice.” These are rice grains that have been fractured during milling, so they cook into a pleasingly tender texture that is a little different from standard long-grain rice. Broken rice is often sold at Asian markets, but this dinner remains completely doable with jasmine rice if that is what your grocery store carries. The goal is not perfection; it is a balanced plate with warm rice, caramelized pork, cool vegetables, and bright sauce.
Why families love this easy vietnamese com tam grilled pork recipe
This is the kind of dinner that lets each person build a bowl their way. Kids who prefer simple flavors can start with rice and sliced pork, while adults can add extra pickles, herbs, chile, and dressing. Serving the sauce at the table is especially helpful because fish sauce is bold, salty, and delicious in small amounts. Everyone can choose how much they want.
It is also a smart choice for a busy evening because the pork marinade doubles as the flavor base. Fish sauce provides savory depth, brown sugar encourages the appealing browned edges associated with grilled pork, and garlic and black pepper keep the flavor familiar and approachable. Meanwhile, the quick pickled carrot and cucumber need only a short rest to become tangy and crisp.
The bowl format makes this Vietnamese easy dinner flexible. Add a fried egg if you have a few extra minutes, or put out lettuce leaves for wrapping. A few tomato wedges and fresh cucumber make the meal feel complete without requiring another cooked side dish. For another rice-bowl night with similarly low-stress appeal, try these easy Japanese teriyaki chicken bowls with rice.
Helpful tips for broken rice and grilled pork
Rinse broken rice gently in a fine-mesh sieve. The grains are smaller and more delicate than regular rice, so a sieve prevents them from slipping away. Let the cooked rice sit covered after the burner is turned off; this short resting period finishes the steaming and makes fluffing easier. If you are substituting jasmine rice, follow the liquid ratio and timing on its package rather than using the broken-rice method exactly.
For the most even pork, choose thin pork shoulder steaks or boneless chops of similar thickness. Before grilling, allow extra marinade to drip away so it does not burn on the hot surface. A grill pan is an excellent option when outdoor grilling is not convenient. Avoid pressing the pork with a spatula: it squeezes out flavorful juices and does not make the meat cook faster. Resting it briefly before slicing keeps the pieces moist.
The dressing should taste assertive on its own because it is meant to season rice and pork together. If it seems too strong for your family, add another spoonful of warm water and taste again. If you would like more heat, offer thinly sliced chile separately. This approach makes the easy vietnamese com tam grilled pork recipe welcoming for both mild-food eaters and spice lovers.
Easy variations and serving ideas
Use chicken thighs in place of pork for a different but equally convenient bowl; cook them thoroughly before serving. For a more vegetable-forward meal, add shredded lettuce, bean sprouts, or steamed green beans. Mint is a lovely alternative to cilantro, and a small fried egg on top makes the dinner especially satisfying. Leftover pickling liquid can brighten extra carrot or cucumber, but it is not intended as a long-term canning brine.
If your family enjoys Vietnamese flavors, consider pairing this meal with a simple lunch another day, such as this easy Vietnamese chicken banh mi recipe. For a quick noodle-based change of pace, these easy Filipino pancit canton noodles are another family-friendly option.
Storage, reheating, and food safety
For the best leftovers, store the cooled rice, pork, dressing, and fresh vegetables in separate airtight containers. Refrigerate them within two hours of serving. Rice reheats more evenly with a small splash of water and a loose cover, while pork benefits from gentle reheating so it does not become tough. Add cold cucumber, herbs, and dressing only after the hot components are warmed. Enjoy refrigerated leftovers within three to four days.
Keep the raw pork cold while it marinates, and do not reuse marinade that has touched uncooked meat. Cook pork until the thickest portion reaches 145°F, then let it rest for three minutes before slicing. Clean hands, utensils, cutting boards, and counters after handling raw pork, especially before assembling the vegetables.
Frequently asked questions
Can I make this easy vietnamese com tam grilled pork recipe ahead?
Yes. Marinate the pork earlier in the day, make the dressing, and prepare the quick pickles up to a day ahead. Cook the rice and grill the pork close to dinner time for the best texture, then assemble bowls quickly.
What if I cannot find fish sauce?
Fish sauce gives the dish its recognizable savory character, so it is worth seeking out in the international aisle or at an Asian market. In a pinch, use soy sauce for saltiness, knowing the flavor will be different and less traditional.
How do I keep the pork from sticking to the grill?
Preheat the grill or grill pan well, lightly oil the surface, and let the pork cook undisturbed until it releases more easily. Trying to turn it too early is the most common cause of sticking.
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