Broken rice with caramelized lemongrass chicken, egg cake, and pickles. Uses chicken instead of traditional meat chop. Saigon's beloved street classic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval plate with broken rice
Garnishes: scallion oil, fried shallots
Accompaniments: nước chấm, pickled vegetables, egg meatloaf
Instructions
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1
Combine the lemongrass, fish sauce, sugar, garlic, shallot, and oil in a bowl and stir until the sugar dissolves. Add the chicken thighs and coat thoroughly, then cover and marinate in the refrigerator for at least four hours or overnight.
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2
Rinse the broken rice three times under cold running water until the water is mostly clear. Add to a rice cooker or pot with water at a ratio of one and a quarter cups water per cup of rice, and cook until fluffy and tender.
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3
Prepare the nuoc cham dipping sauce by dissolving the sugar in the warm water, then stirring in the fish sauce, lime juice, minced garlic, and sliced chilli. Set aside at room temperature for the flavours to meld for at least fifteen minutes.
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4
Preheat a grill pan or outdoor grill to medium-high heat and brush with oil. Grill the marinated chicken thighs for five to six minutes per side, basting with any remaining marinade, until the surface is caramelised and deeply charred in spots.
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5
While the chicken grills, prepare a simple steamed egg by beating the eggs with a pinch of salt and one teaspoon of fish sauce. Pour into a lightly greased heatproof dish and steam over simmering water for twelve to fifteen minutes until just set.
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6
Allow the grilled chicken to rest for three minutes, then slice each thigh on the bias into strips about one centimetre thick. Cut the steamed egg into rectangular portions that will fit neatly alongside the rice on the plate.
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7
Mound the broken rice on one side of each plate. Arrange the sliced grilled chicken, steamed egg, pickled daikon and carrot, and cucumber slices alongside. Drizzle generously with nuoc cham and scatter fried shallots over the top before serving.
Did You Know?
Broken rice was originally a poor man's food — cracked grains from milling, now Saigon's most beloved meal.
Chef's Notes
Equipment Tips
- grill or skillet
- rice cooker
- small bowls
Garnishing
scallion oil, fried shallots
Accompaniments
nước chấm, pickled vegetables, egg meatloaf
The Story Behind Cơm tấm
### The Story
Com tam (broken rice) began as the food of the poor in the Mekong Delta. Broken rice -- fragments of rice grains cracked during the milling process -- was considered inferior and unsellable, so rice farmers and laborers cooked it for themselves because it was readily available and filling. During the urbanization of the early 20th century, com tam migrated to Saigon, where it was transformed from a peasant necessity into a beloved city dish. As Saigon became a cosmopolitan hub for French, American, Chinese, and Indian residents, food sellers adapted com tam with new accompaniments: grilled marinated meat, cha trung (steamed egg meatloaf), and nuoc mam-based dipping sauces.
### On the Calendar
Com tam is eaten year-round, primarily as a breakfast or lunch dish. It has become so identified with Saigon that a Vietnamese saying translates: "Saigon people eat com tam like Hanoi people eat pho."
### Then & Now
Modern com tam suon bi cha -- the full classic plate -- features broken rice topped with a grilled marinated meat chop, shredded skin and meat (bi), steamed egg meatloaf (cha), and a side of pickled vegetables and fish sauce. The dish's popularity has spread throughout Vietnam and to Vietnamese communities worldwide, though it remains most deeply rooted in Ho Chi Minh City's street-food culture.
### Legacy
Com tam is the ultimate transformation of scarcity into icon -- broken grains once discarded by merchants became the dish that defines an entire city's culinary identity.
Comments (1)
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The step-by-step instructions were so easy to follow. Perfect result!