Vietnamese Cơm Tấm (Broken Rice with Grilled Pork)

Prepare the pork marinade: mince half of the garlic, the shallots, and the lemongrass. In a bowl, combine with the pork, 3 tbsp fish sauce, 1 tbsp sugar, 2 tbsp soy sauce, and 1 tbsp vegetable oil. Massage well into the meat, then let it marinate for at least 30 minutes, ideally 2-4 hours, in the refrigerator.

Rinse the broken rice thoroughly with cold water until the water runs clear. Cook the rice according to package instructions, usually with a 1:1 water ratio, covered, over low heat for about 15-20 minutes, then let it rest for 10 minutes.

Prepare the Nước Chấm dipping sauce: in a small bowl, combine the remaining minced garlic, 4 tbsp fish sauce, 3 tbsp sugar, lime juice, minced chili (if using), and 120 ml water. Taste and adjust seasonings as needed.

Heat a grill pan or grill to medium-high heat. Grill the marinated pork slices for 3-5 minutes per side until beautifully golden brown and cooked through. Be careful not to overcook to keep it juicy.

Heat a little vegetable oil in a frying pan over medium-high heat. Fry the eggs sunny-side up until the whites are set, the edges are crispy, but the yolk remains runny. This usually takes 2-3 minutes per egg.

Serve the broken rice on a plate. Top with 2-3 slices of grilled pork, a fried egg, and fresh cucumber and tomato slices on the side. Drizzle generously with the Nước Chấm dipping sauce. Enjoy your meal!