Vietnamese · Dinner
Charred Lemongrass Pork Rice Bowl
Com Tam Suon Nuong
Saigon broken rice plate of lemongrass and honey marinated pork chop grilled until edges char, served with shredded pork skin, a steamed egg meatloaf, scallion oil, pickles, and a small bowl of nuoc cham.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
22gFat
48gCarbs
8gSugar
2gFiber
780mgSodium
85mgChol
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Instructions
1
Prep
Mince lemongrass cores, garlic, and shallot. Whisk with honey, 2 tbsp fish sauce, dark soy, brown sugar, black pepper, and oil. Score pork fat in crosshatch on both chops and rub marinade in for 15 minutes. Peel carrot and daikon, slice into matchsticks, toss with rice vinegar, granulated sugar, and salt for 10 minutes until glossy.
2
Boil
Rinse rice until water runs clear. Divide between two small pots (or use one larger pot with doubled water: 300ml). Add 150ml water and a pinch of salt to each pot, bring to a boil over high heat for 3 minutes, cover, and reduce to lowest heat for 12 minutes until tender. While rice cooks, whisk eggs with 2 tsp scallion.
3
Steam
Set a small heatproof dish of egg mixture over the rice in each pot during the last 8 minutes of cooking over low heat until egg sets into a tender custard layer. While egg steams, slice red chillies into rings.
4
Build
Whisk 60ml fish sauce, hot water, lime juice, and 2 tsp sugar off the heat for 1 minute until sugar dissolves and sauce turns pale amber. Set aside.
5
Grill
Heat grill pan over high heat 3 minutes until smoking hot. Lay both pork chops on (work in batches if needed to avoid crowding), press flat, and cook 5 minutes per side over high heat until edges char deeply and marinade caramelises into a mahogany glaze.
6
Plate
Mound rice on two plates, lean one pork chop alongside each, set steamed egg on top of each, pile pickled ribbons at the edge, drizzle scallion oil over rice, and serve nuoc cham in small bowls on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) bone-in pork chop
- 4 stalks lemongrass
- 6 garlic cloves
- 60g (2.1 oz) shallot
- 2 tbsp honey
- 2 tbsp fish sauce
- 2 tsp dark soy sauce
- 2 tsp light brown sugar
- 1 tsp ground black pepper
- 2 tbsp neutral oil
- 200g (7.1 oz) broken jasmine rice
- 120g (4.2 oz) carrot
- 120g (4.2 oz) daikon
- 1/4 cup rice vinegar
- 2 tsp granulated sugar
- 60ml (1/4 cup) hot water
- 2 tbsp fresh lime juice
- 2 fresh red bird chilli
- 20g (small handful) scallion
- 2 large eggs
- 1 tsp fine sea salt