Com Tam Recipe: Saigon Broken Rice with Pork

Want to recreate one of Saigon’s most beloved dishes at home? This Com Tam recipe brings together fluffy broken rice, fragrant grilled pork chops, finely shredded pork skin and a savoury steamed egg meatloaf.

In Vietnamese, this combination is called Cơm tấm sườn bì chả. “Sườn” refers to the grilled pork chop, “bì” to shredded pork skin mixed with pork and toasted rice powder, and “chả” to the steamed egg meatloaf. Fresh vegetables, tangy pickles and sweet-and-sour fish sauce complete the plate.

There are several components to prepare, but many can be made ahead. Follow this step-by-step guide to make Saigon-style Com Tam in your own kitchen.

1. Origins and Food Culture: From Humble Ingredients to a Saigon Favourite

Com Tam has its roots in the everyday cooking of southern Vietnam. It was made with broken rice grains left over from the milling process. These smaller grains were inexpensive and initially associated with households on modest incomes.

Over time, this simple meal became an essential part of Saigon’s food culture. Today, Com Tam is one of the city’s signature dishes, enjoyed for breakfast, lunch or dinner.

Its appeal lies in the variety served on a single plate: grilled pork, steamed egg meatloaf, shredded pork skin coated in toasted rice powder, and sweet-and-sour fish sauce. Together, they reflect the rich flavours and textures of southern Vietnamese cooking.

2. What Does Com Tam Taste Like?

A good plate of Com Tam offers a balance of savoury, sweet, tangy and fresh flavours.

The broken rice is light and fluffy, with an optional delicate pandan fragrance. The pork chop is richly seasoned, with a caramelised exterior and a juicy centre. Steamed egg meatloaf adds a soft, savoury element, while shredded pork skin provides a pleasantly firm bite and the nutty aroma of toasted rice.

Scallion oil and crispy pork cracklings add richness. Pickled vegetables, cucumber and tomato bring freshness, while the sweet-and-sour fish sauce ties everything together.

3. Difficulty and Preparation

Difficulty: Moderate

The individual cooking steps are manageable, but planning helps because the pork, egg meatloaf, shredded pork skin, pickles and scallion oil are prepared separately.

Preparation tip: Start with the pickled vegetables, then marinate the pork. While the pork marinates, prepare the egg meatloaf and other accompaniments. Cook the rice, grill the pork and fry the eggs shortly before serving.

4. Ingredients for 4–5 Servings

Pork and Pork Skin

• 800 g pork chops or pork neck steaks
• 200 g minced pork, preferably pork shoulder
• 200 g cleaned pork skin
• 150 g pork shoulder for the shredded pork skin mixture
• 100 g unsmoked, unsalted pork back fat for the cracklings

Rice, Eggs and Vegetables

• Approximately 400–500 g uncooked broken rice, depending on appetite
• 3–4 eggs for the steamed egg meatloaf
• An additional 4–5 eggs for fried eggs, optional
• 2 dried wood ear mushrooms
• 1 small handful of dried glass noodles
• 1 white radish or daikon
• 1 large carrot for the pickles
• An additional ½ carrot for the egg meatloaf
• 1 bunch of spring onions
• A few pandan leaves, optional
• Lettuce, cucumber and tomatoes, to serve

Aromatics and Seasonings

• Lemongrass
• Shallots
• Garlic
• Fresh chillies
• Toasted rice powder, known as “thính gạo”, for coating the shredded pork skin mixture
• Fish sauce
• Salt
• Sugar
• Vietnamese seasoning granules, to taste
• Ground black pepper
• Vietnamese caramel sauce, known as “nước màu”
• Vietnamese chilli paste, known as “sa tế”, to taste
• Honey
• Oyster sauce
• Sweetened condensed milk, optional for the pork marinade
• Vinegar
• Coconut water
• Annatto oil or neutral cooking oil
• A little lime or lemon juice for cleaning the pork skin

Seasoning note: Adjust the marinade and seasonings to taste. Start with small amounts of fish sauce, oyster sauce and seasoning granules, as their saltiness varies between brands.

5. How to Make Com Tam: Step by Step

Step 1: Marinate and Grill the Pork Chops

Pat the pork chops dry with kitchen paper. Gently flatten them with a meat mallet so they are an even thickness.

Finely chop or pound the lemongrass, garlic and shallots. For a smoother marinade, squeeze the crushed aromatics and use their juice.

First, coat the pork with a little sugar, honey and, if using, sweetened condensed milk. After approximately 3–5 minutes, add the prepared aromatics. Then add fish sauce, a little salt, oyster sauce and, to taste, black pepper, Vietnamese caramel sauce or sa tế. Finish with a little annatto oil or neutral cooking oil.

Cover and marinate in the refrigerator, preferably for several hours.

For the characteristic grilled aroma, cook the pork over charcoal. You can also use an oven, grill pan or air fryer. Turn the pork regularly and watch closely, as the sugar in the marinade can burn.

If you want to baste the pork during cooking, reserve some clean marinade before it comes into contact with the raw meat.

Step 2: Make the Steamed Egg Meatloaf — Chả Trứng

Soak the wood ear mushrooms and glass noodles according to their packet instructions. Rinse, drain and chop finely.

Finely dice the half carrot. Chop the white parts of a few spring onions and one shallot.

Separate three eggs and set the yolks aside for the topping. Combine the three egg whites, and optionally one additional whole egg, with:

• 200 g minced pork
• Chopped glass noodles
• Chopped wood ear mushrooms
• Diced carrot
• Chopped spring onions and shallot

Season with a little fish sauce, salt, seasoning granules and cooking oil. Mix thoroughly.

Grease a heatproof dish, add the mixture and cover with foil. Steam for approximately 20–25 minutes initially. The exact cooking time depends on the depth and size of the dish; the mixture must be fully cooked in the centre.

Beat the reserved egg yolks with a little annatto oil and spread evenly over the cooked meatloaf. Steam for another 8–10 minutes, until the yolk layer is set. Try to prevent condensation from dripping onto the surface.

Alternatively, finish the topping in an oven at 180°C for approximately 10 minutes.

Allow the meatloaf to cool slightly before slicing so it holds its shape.

Step 3: Make Bì — Shredded Pork Skin with Toasted Rice Powder

Clean the pork skin thoroughly and remove any remaining bristles. Rub with coarse salt and a little lime or lemon juice, then rinse.

Boil until fully cooked. Transfer briefly to ice water, then drain and pat thoroughly dry. Remove any attached fat and slice the skin into very fine strips.

Cut the 150 g pork shoulder into suitable pieces. Marinate with chopped shallots, garlic, fish sauce, sugar, black pepper, oyster sauce and a little seasoning granules for approximately 30 minutes in the refrigerator.

Sear the pork on both sides in a pan. Add enough coconut water to partially cover it, then simmer gently until the pork is cooked and the liquid has reduced to a thick glaze.

Allow to cool, then cut into thin strips.

Combine the shredded pork and pork skin in a bowl. Add a little golden fried garlic, salt and pepper. Gradually sprinkle in the toasted rice powder, tossing until the strips are lightly and evenly coated.

Step 4: Prepare the Pickles and Scallion Oil with Pork Cracklings

Pickled Carrot and Daikon — Đồ Chua

Peel the daikon and carrot and cut into thin matchsticks. Toss with a little salt and leave briefly to draw out some moisture. Rinse and gently squeeze out excess water.

For the pickling liquid, gently heat two parts mild vinegar with one part sugar and a little salt, stirring until dissolved. Do not use undiluted vinegar concentrate. Add a little water if needed and adjust the balance to taste.

Allow the liquid to cool completely.

Place the vegetables in a clean jar, cover with the pickling liquid and refrigerate for at least two hours.

Scallion Oil and Crispy Pork Cracklings — Mỡ Hành Tóp Mỡ

Cut the pork back fat into small cubes and slowly render in a pan. Once the cracklings are golden and crisp, remove and set aside.

Wash the green parts of the spring onions, dry thoroughly and finely slice. Place in a heatproof bowl and add a small pinch of sugar, if desired.

Carefully pour approximately two tablespoons of hot rendered pork fat over the spring onions and stir. Then add two tablespoons of room-temperature oil or cooled, still-liquid pork fat to lower the temperature of the mixture.

Step 5: Fry the Eggs

If desired, prepare one fried egg per serving.

Heat a little oil in a frying pan over low to medium heat. Carefully add the eggs and cook to your preferred doneness.

For crisp edges, add a little extra oil around the eggs and briefly increase the heat.

Step 6: Cook the Broken Rice and Assemble the Plates

Gently rinse the broken rice and cook in a rice cooker or saucepan according to the packet instructions. The amount of water needed depends on the rice.

For a delicate fragrance, add a few washed pandan leaves during cooking and remove before serving.

Press the cooked rice gently into a small bowl, then turn it out onto a plate. Arrange the grilled pork chop, egg meatloaf, shredded pork skin mixture and optional fried egg alongside it.

Add cucumber, tomato, lettuce and pickled vegetables. Spoon a little scallion oil over the rice and sprinkle with crispy pork cracklings.

Serve with a small bowl of sweet-and-sour fish sauce.

Sweet-and-Sour Fish Sauce for Serving

For a simple dipping sauce, combine fish sauce, sugar, water and lime juice. Use the following as a starting ratio:

• 1 part fish sauce
• 1 part sugar
• 1 part lime juice
• 3–4 parts water

Dissolve the sugar in slightly warm water first. Add the fish sauce and lime juice, then stir in finely chopped garlic and chilli.

Adjust to taste, taking into account the saltiness of your fish sauce.

6. Where to Buy the Ingredients in Germany

Many of the specialist ingredients can be found in Asian grocery shops. Most of the meat and fresh vegetables are also available from supermarkets or butchers. Availability varies by shop.

Shopping tip: Annatto seeds are colouring seeds and are different from cashew nuts, even though both may be referred to using the word “điều” in Vietnamese.

7. Frequently Asked Questions About Com Tam

Do I need to add sugar before salt when marinating the pork?

This order is used in some Vietnamese recipes, but it does not guarantee juicy meat. Salt does not always cause a lasting loss of moisture; when used appropriately, it can also help meat retain water.

The cut of pork, a balanced marinade and careful cooking are more important. Sugar and honey add flavour and help the surface brown, but they can burn quickly over high heat.

How do I get an even golden topping on the steamed egg meatloaf?

Fully cook the pork and egg mixture first. Then spread a thin layer of egg yolk mixed with a little annatto oil over the surface and finish cooking.

Keep condensation from dripping onto the topping. Excessively high heat can also make the surface uneven or porous.

Why add cooler oil after pouring hot fat over the spring onions?

The cooler oil lowers the temperature and limits further cooking. This can help the spring onions retain a fresher colour.

However, it does not guarantee that they will stay bright green all day. For the best result, prepare the scallion oil close to serving time and avoid keeping it warm for long periods.

Can I make Com Tam without a charcoal grill?

Yes. A grill pan, oven or air fryer can also be used, although the charcoal aroma will be less pronounced.

Because the marinade contains sugar and honey, check the surface regularly during cooking to prevent burning.

Which parts can I prepare ahead?

The pickled vegetables can be made the day before. You can also marinate the pork in advance and keep it refrigerated until cooking.

The egg meatloaf and shredded pork skin mixture can be prepared ahead too. Cool cooked ingredients promptly and keep them refrigerated. For the best flavour and texture, cook the rice, grill the pork and fry the eggs shortly before serving.

Hang Huynh

Content Writer

Mit über 2 Jahren Erfahrung in der Erstellung von Inhalten rund um Reisen, Kultur und Kulinarik verfasse ich informative und inspirierende Beiträge. Bei VietNatur möchte ich Geschichten über vietnamesische Spezialitäten, einzigartige Aromen und die Schönheit der vietnamesischen Kultur teilen – und als Brücke dazu beitragen, diese auf authentische Weise internationalen Freunden näherzubringen.