CƠM TẤM - BROKEN RICE
One of most popular Vietnamese food is Broken Rice Saigon Style. When you come to Ho Chi Minh City (Saigon), you should try this dish at least once time. And you will not regret.
Broken rice (com tam) originally consisted of grains which were broken during the harvesting and cleaning of rice. Traditionally eaten by the Vietnamese working class as it was cheaper to buy, broken rice gained favour in wider circles due to its unique flavour and texture. Today, broken rice is softer in texture than it’s cast-off ancestor and has become distinctly Vietnamese.
One Broken Rice Dish with many beautiful colors from grilled pork chop with multi-flavor to steamed pork with egg custard, pork skin, vegetable as tomato, cucumber …
HOW TO MAKE?
Process of making Grilled Pork Chop: 3 slices of Pork Chop, 2 table spoons honey, 1 tea spoon salt, 1 table spoon fish sauce, 1 tea spoon oyster Oil, 1 tea spoon sesame oil, spring onion and pepper.
Process of making Bì (Pork skin): 400gr Pork meat of the rump, 200gr skin of pork, ½ bowl of sticky rice, salt, sugar, pepper, garlic, fish sauce
Process of making Steamed Pork and Egg Custard: 4 eggs, 1/3 bowl of grinded pork, 1-2 pinches of Chinese vermicelli, ¼ onion, some peziza, sugar, pepper, salt, fish sauce and fried onion.
Chili, Sugar, Garlic, Vinegar, Olive Oil, Spring Onion, Carrot, Salt, Turnip (Optional), Cucumber and Tomato.
Step 1: Making Grilled Pork
-After clean Pork Chop, you scald it with hot water about 3 to 5 minutes. Next, you use towel to absorb water to make it dry, add honey, salt, fish sauce, oyster oil, pepper, sliced garlic, sesame oil and smashed fried onion. Mix and cover it carefully, put into the fridge and waiting for one night.
-Next day, grill the Pork Chop until their colors turns all brown yellow. Do not forget spread the mixture soup from pork chop on the surface sometime when you grill them.
Step 2: Making Bì (Pork Skin)
-You go to Vietnamese Market to buy Basic Pork Skin (Bì Heo).
-Clean Pork, add more sliced garlic, fish sauce, salt, pepper and sugar (If you love hot flavor, you can add more chilis) and embalm about 3 to 4 hours.
-Next, fry pork with olive oil till the color turn to brown yellow. Waiting for it is hot no longer, cut into small and long pieces.
-Sticky rice which is cleaned, soak in water for 1 night. Next day, pour it into basket and wait to dry. You put in pan and roast till its color turns yellow all.
-Next step is grind sticky rice smoothly. Mix this mixture with basic pork skin and sliced pieces of pork.
Step 3: Making Steamed Pork with Egg Custard
-Soak Peziza and Chinese vermicelli in water about 1 hour. Next, cut off the root of peziza, slice them small. Onion peels the cover, slice small as well.
-Next step is mix grinded pork with Chinese vermicelli, peziza, onion, fried onion, 4 white eggs and 3 yolks. You keep 1 yolk to apply the surface of mixture. Add more 2 teaspoon salt, 1 tea spoon fish sauce and 1 tea spoon sugar.
-You pour the mixture into bowl and bring to steam about 20 to 35 minutes. You can test the mixture by using toothpick gently push into the mixture. If toothpick is dry, your mixture is cooked. Next, you put 1 last yolk on the surface of mixture and steam about 3 to 5 more minutes. Wait to less hot and cut it.
Step 4: Making Spring Onion with Oil
-Cut small spring Onion, mix with olive oil. Next, you put into the microwave about 30 seconds to cook it.
Step 5: Making Carrot with Vinegar
-Sliced carrot to long and small pieces, add a little salt and wait about 15 minutes. After that, use your hand to press out of water. Next, add more a little vinegar, sugar and taste to suit with your flavor. You can use turnip with carrot.
-Finally you finished. When you use it, scoop a broken rice spoon; add more grilled pork, Pork Skin, Steamed Pork with Egg Custard, Spring Onion with Oil, Carrot with vinegar and tomato, cucumber. Use it with Vietnamese Dipping Fish Sauce. So joyful.