Vietnamese Lemongrass Grilled Pork Broken Rice Cơm Tấm

On a separate raw-meat board prepare 680 g pork loin steaks. Finely mince 35 g lemongrass, 20 g garlic and 60 g shallot; mix with 25 ml fish sauce, 20 g sugar, 15 g honey, 15 ml oil and 1 g pepper. Coat pork, cover and marinate at 4°C or colder for at least one hour.

Rinse 320 g broken rice and add 460 ml water; cover and bring to a boil, reduce to low and cook 13–16 minutes, then rest covered off heat ten minutes until no grain has a hard center.

Wash and julienne 100 g carrot and 100 g daikon; mix with 35 ml vinegar and remaining 10 g sugar and refrigerate 20 minutes as a quick pickle. Wash and slice 180 g cucumber. Combine remaining 10 ml fish sauce with 70 ml water and 25 ml lime juice as a clean dipping sauce; refrigerate.

Heat 15 ml oil over medium-high heat and grill four pork steaks about 4–6 minutes per side. Confirm the thickest reaches at least 63°C with a food thermometer, then rest on a clean plate for at least three minutes. Never reuse raw-marinade plates or brushes.

In a separate clean skillet cook four eggs in 10 ml oil until whites and yolks are fully set. Gently warm remaining 5 ml oil and 35 g chopped scallion for one minute in a small pan.

Divide rice among four plates, top each with safe cooked pork, a fully set egg, cucumber and drained quick-pickled vegetables. Drizzle scallion oil and serve dipping sauce separately in clean dishes. Refrigerate leftovers within two hours.