As one of the countries in the ASEAN (Association of Southeast Asian Nations), Viet Nam pun deserves to be considered for the addict you culinary tour of Southeast Asia. Typical cuisine from the various flavors of Viet Nam of course you should not miss when go to to the State capital in Hanoi. Dishes ranging from soups to cover cereal foods can you taste during your vacation in a country famous for its tourist destinations of Ha Long Bay.
Com Tam is a rice dish made of rice-rice broken, thus called the Broken Rice. The soft texture of the pieces come with a variety of meats, Com Tam can be your lunch choice when in VietNamese:
Shredded Pork w/ Pork Skin (Bì)
- 2 cups of Jasmine rice
- 150-250g Pork shoulder or Pork belly
- 100g of Pork Skin from Asian grocery
Pork Chops (Suờn) & Marinade:
- 250g Pork Chops
- 1 tbsp Vegetable oil
- 1 tbsp diced garlic
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fish sauce
- 2 cups of Broken rice (or Jasmine rice)
Dipping Sauce (Nước Mắm Chấm):
- 1 tbsp vinegar
- 2-3 lemons or limes
- 5-6 tbsp fish sauce
- 3 tbsp sugar
- 2-3 cloves garlic
- 2-3 cups warm water
- Fried Egg (Trứng): 2 tbsp vegetable oil & 1-2 eggs
Method Vietnamese Broken Rice (Cơm Tấm):
Shredded Pork w/ Pork Skin (Bì): Clean pork & boil for 25 mins. Pan fry 1-2 cups of normal jasmine rice, until brown. Grind rice in grinder until powdery texture. Take pork out and let it rest. Slice pork into thin slices of about 1cm each Finely slice the slices into strips of 2-3mm. Add pork skin into medium bowl (bought from Asian grocery). Add powdered rice and mix well. Set aside once mixed
Pork Chops (Suờn): Gently bash the chops with a mallet. Combine garlic, soy sauce, fish sauce, salt, pepper, sugar and vegetable oil. Mix well. Rub marinade well on both sides of the pork chops. Set aside for 30-45 mins or overnight for best results. In a frying pan, add 2 tbsp of vegetable oil, on medium to high heat. Once oil is hot enough, fry pork chops until brown on one side. Turn over and fry until brown. Once brown, take pork out and onto plate to rest and dry off excess oil. Fry for longer to get charring look and taste.
Rice: Add 2 cups of broken rice into rice cooker pot. Wash rice until water becomes almost clear. Put rice into rice cooker to cook
Pork Chops (Suờn): In a frying pan, add 2 tbsp of vegetable oil, on medium to high heat. Once oil is hot enough, fry pork chops until brown on one side. Turn over and fry until brown. Once brown, take pork out and onto plate to rest and dry off excess oil. Fry for longer to get charring look and taste.
Dipping Sauce (Nước Mắm Chấm): Combine lemon/lime juice, vinegar, sugar and water into medium sized bowl. Stir all together until sugar is dissolved. Taste to adjust flavours to balance sweet & sour according to taste preference. Add chilli or diced garlic for extra flavour (optional)
Fried Egg (Trứng): In a frying pan, add 2 tlbsp of vegetable oil, on medium to high heat. With wooden chopsticks, test the oil to see if it’s hot enough. Alternatively, use a wooden spatula. If the oil starts the bubble, then its ready to go. Crack an egg into the frying pan and fry to taste preference.
Vegetables: Wash cucumber and tomato. Slice cucumber diagonally into long, even slices. Slice tomato into even slices.