Cơm Tấm

Pork

• pork chops4
• lemongrass2 stalks
• garlic cloves4
• shallots1
• fish sauce2 tbsp
• soy sauce1 tbsp
• brown sugar2 tbsp
• vegetable oil1 tbsp
• black pepper½ tsp

To serve

• broken rice320 g
• spring onions4
• vegetable oil3 tbsp
• carrots1
• cucumbers1
• rice vinegar3 tbsp
• fish sauce3 tbsp
• limes1
• caster sugar2 tbsp
• salt1 pinch
• water510 ml

Pork

1. 01

   Bash the chops to an even 1 cm so they cook fast and stay juicy.

2. 02

   Finely chop the lemongrass, crush the garlic and grate the shallot, then blend or pound them to a paste and mix with the fish sauce, the soy sauce, the brown sugar, the oil and the black pepper, freshly ground.

3. 03

   Turn the chops through it, cover and marinate in the fridge for at least 4 hours, or overnight.

4. 04

   Grill over high heat for 4 to 5 minutes a side, until cooked through with no pink left at the bone. The sugar in the marinade catches fast, so watch it closely — you want dark patches, not a black crust.

To serve

5. 05

   Rinse the broken rice until the water runs clear, then bring it to the boil with 450 ml of the water, cover and cook over low heat for 15 minutes. Leave it covered off the heat for 10 minutes. Broken rice takes slightly less water than whole grains and comes out softer and stickier, which is the point.

6. 06

   Slice the spring onions into a heatproof bowl. Heat the 3 tbsp of vegetable oil until it shimmers and pour it over them.

7. 07

   Shred the carrots and toss them with the rice vinegar, 1 tsp of the caster sugar and the salt, and leave for 15 minutes.

8. 08

   Squeeze the lime. Whisk the fish sauce, the lime juice, the rest of the caster sugar and the remaining 60 ml of warm water for the dipping sauce.

9. 09

   Slice the cucumbers. Serve each plate with rice, a chop, the pickled carrots and the sliced cucumber, scallion oil spooned over the rice and the dipping sauce alongside.