Classics · Asian

Cơm
Tấm

Cơm Tấm
Time
35'
+ 2h chilling
Diff.
medium
Kcal
680
/ serving
Servings
4
Gather 18 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Prepare the marinade

700 g
2 szt
6 szt
3 łyżka
2 łyżka
3 łyżka
2 łyżka
1 łyżeczka

Slice pork neck, boneless (700 g) into pieces about 1.5 cm thick. Thinner ones dry out on the grill, thicker won't cook through. Blend or finely chop shallot (2 szt) and garlic cloves (for marinade) (6 szt). In a bowl mix shallot, garlic, fish sauce (for marinade) (3 łyżka), soy sauce (2 łyżka), sugar (for marinade) (3 łyżka), oil (for marinade) (2 łyżka) and ground black pepper (1 łyżeczka). Sugar is key — it gives the caramel crust when grilling.

Step 02 of 07

Marinate the meat

700 g

Place pork neck, boneless (700 g) slices in the marinade, coat each piece thoroughly. Cover and refrigerate for 2 hours. Less — no flavour penetration. Longer (up to 8h) — even better.

Step 03 of 07

Cook the rice

400 g

Rinse jasmine rice (400 g) under cold water until water runs clear — this removes excess starch so rice won't be sticky. Cover with water in 1:1.3 ratio (rice:water), add a pinch of salt. Bring to boil uncovered, then cover, reduce heat to minimum and cook 12 minutes. Remove from heat and rest covered for another 10 minutes.

Tip
Traditionally broken rice is used (com tam = broken rice), but it's unavailable in Poland. Jasmine works very well.
Step 04 of 07

Make nuoc cham sauce

3 łyżka
2 szt
3 łyżka
100 ml
2 szt
1 szt

In a bowl dissolve sugar (for nuoc cham) (3 łyżka) in warm water (for nuoc cham) (100 ml). Add juice from lime (2 szt), fish sauce (for nuoc cham) (3 łyżka), finely chopped garlic cloves (for nuoc cham) (2 szt) and chili pepper (1 szt) (deseeded if you want less heat). Mix and taste — sauce should be salty, sweet, sour and spicy at once. Balance if one flavour dominates.

Step 05 of 07

Cook the meat

700 g

Heat a 28 cm pan over medium-high heat. Don't add oil — marinade has enough. Lay out pork neck, boneless (700 g) slices, shaking off excess marinade (sugar from marinade would burn instantly). Fry 3-4 minutes per side until a dark caramel crust forms and meat inside is no longer pink.

Tip
Sugar in marinade makes meat brown faster than it cooks. If crust gets too dark, reduce heat.
Step 06 of 07

Fry sunny-side eggs

4 szt

On the same pan (wipe with paper towel) fry egg (4 szt) sunny-side up in a little oil. White should be set, yolk runny — at serving it'll spread over the rice.

Step 07 of 07

Plate the dish

400 g
700 g
1 szt
2 szt
4 szt
3 łyżka

On each plate put a portion of jasmine rice (400 g), next to it pork neck, boneless (700 g) slices, sliced cucumber (1 szt) and tomato (2 szt). Place egg (4 szt) on the rice. Serve fish sauce (for nuoc cham) (3 łyżka) sauce on the side — everyone pours to taste.

Cơm Tấm
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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