Cơm tấm (Broken Rice)

Ingredients

• 2 cups Broken rice
• 4 each Pork chops
• 2 tablespoons Soy sauce
• 1 tablespoon Sugar
• 2 cloves Garlic
• 1/2 teaspoon Black pepper
• 4 each Eggs
• 1 cup Carrots
• 1 cup Daikon radish
• 1/4 cup Rice vinegar
• 2 tablespoons Sugar
• 1/4 cup Fish sauce (Nuoc Cham)
• 2 tablespoons Lime juice
• 1 clove Garlic
• 1/2 each Chili pepper
• 2 tablespoons Vegetable oil

Instructions

1. 1In a bowl, combine the 4 pork chops with 2 tablespoons soy sauce, 1 tablespoon sugar, 2 minced cloves garlic, and 1/2 teaspoon black pepper. Mix well to coat the pork chops and let them marinate for at least 30 minutes.
2. 2Place 2 cups broken rice in a medium saucepan with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender.
3. 3While the rice cooks, prepare the pickled vegetables. Julienne 1 cup carrots and 1 cup daikon radish into thin matchsticks. In a bowl, combine the julienned carrots and daikon radish with 1/4 cup rice vinegar and 2 tablespoons sugar. Stir to combine and let sit for at least 15 minutes.
4. 4Prepare the nuoc cham dipping sauce. In a small bowl, whisk together 1/4 cup fish sauce, 2 tablespoons lime juice, 1 minced clove garlic, and 1/2 minced chili pepper.
5. 5Heat a grill or a 12-inch skillet over medium-high heat. Cook the marinated pork chops for 5-7 minutes per side, or until the internal temperature reaches 145°F (63°C) and they are cooked through. Remove from heat and let rest for 5 minutes.
6. 6Heat 2 tablespoons vegetable oil in a non-stick skillet over medium heat. Crack 4 eggs into the skillet and fry for 2-3 minutes, or until the egg whites are set and the yolks are still runny.
7. 7To assemble, place a portion of the cooked broken rice on each of the 4 plates. Top each plate with one grilled pork chop, a generous amount of the pickled vegetables, and one fried egg. Serve immediately with the nuoc cham dipping sauce on the side.

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