Cơm Tấm Broken Rice Plate

Instructions

1. Step 1

   Stir the rice vinegar, water, and sugar in a mixing bowl until the sugar dissolves. Add the carrot and daikon, toss well, and leave to pickle while the other components are prepared.

   Timer: 30 min (fixed)

   Ingredients used: 150.0 gr Carrot, 150.0 gr Daikon Radish, 20.0 gr Granulated Sugar, 120.0 ml Rice Vinegar, 100.0 ml Water

   Cookware: mixing bowl

2. Step 2

   Combine the lemongrass, garlic, shallot, fish sauce, sugar, oil, and black pepper. Coat the pork chops with the marinade and refrigerate.

   Timer: 30 min (fixed)

   Ingredients used: 30.0 ml Fish Sauce, 10.0 gr Garlic, 25.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 30.0 gr Lemongrass, 4.0 piece Pork Chop, 40.0 gr Shallot, 15.0 ml Vegetable Oil

   Cookware: mixing bowl

3. Step 3

   Cover the dried wood ear mushrooms and mung bean noodles with hot water. Soak until pliable, then drain thoroughly; finely chop the mushrooms and cut the noodles into short lengths.

   Timer: 10 min (fixed)

   Ingredients used: 40.0 gr Noodle, 600.0 ml Water, 15.0 gr Wood Ear Mushroom

   Cookware: Chef Knife, colander, cutting board, mixing bowl

4. Step 4

   Mix the ground pork, soaked mushrooms, noodles, onion, garlic, fish sauce, sugar, and black pepper. Add three whole eggs and the whites from the remaining two eggs; reserve the two yolks, then spread the mixture in a heatproof dish.

   Ingredients used: 5.0 piece Egg, 15.0 ml Fish Sauce, 5.0 gr Garlic, 10.0 gr Granulated Sugar, 2.0 gr Ground Black Pepper, 250.0 gr Ground Pork, 60.0 gr Yellow Onion

   Cookware: Heatproof dish, mixing bowl

5. Step 5

   Place the dish in a steamer basket over simmering water, cover, and steam until the center reaches 71°C.

   Timer: 30 min (fixed)

   Cookware: Heatproof dish, instant-read thermometer, steamer basket

6. Step 6

   Beat the reserved yolks and spread them over the loaf. Cover and steam until the yolk layer is set, then remove the loaf and let it stand before slicing.

   Timer: 5 min (fixed)

   Cookware: Heatproof dish, steamer basket

7. Step 7

   Put the broken rice, water, and salt in a pot. Bring to a boil over high heat, cover, reduce to low heat, and cook until the water is absorbed.

   Timer: 18 min (fixed)

   Ingredients used: 400.0 gr Broken Rice, 4.0 gr Salt, 600.0 ml Water

   Cookware: pot with lid

8. Step 8

   Remove the rice from the heat and leave it covered, then fluff gently.

   Timer: 10 min (fixed)

   Cookware: pot with lid

9. Step 9

   Heat oil in a grill pan over medium heat. Cook the pork loin, turning as needed, until its center reaches 63°C; rest it before cutting it into thin strips.

   Timer: 12 min (fixed)

   Ingredients used: 200.0 gr Pork Loin, 15.0 ml Vegetable Oil

   Cookware: Chef Knife, cutting board, grill pan, instant-read thermometer

10. Step 10

    Toss the sliced pork loin with the shredded pork skin, toasted rice powder, and salt to make the bì.

    Ingredients used: 150.0 gr Pork Skin, 2.0 gr Salt, 25.0 gr Toasted Rice Powder

    Cookware: mixing bowl

11. Step 11

    Warm the oil in a saucepan over low heat. Add the scallions, stir until softened and bright green, then remove from the heat.

    Timer: 2 min (fixed)

    Ingredients used: 60.0 gr Scallion, 45.0 ml Vegetable Oil

    Cookware: saucepan

12. Step 12

    Stir the water and sugar until dissolved, then mix in the fish sauce, lime juice, garlic, and chili to make the nước chấm.

    Ingredients used: 60.0 ml Fish Sauce, 5.0 gr Garlic, 45.0 gr Granulated Sugar, 45.0 ml Lime Juice, 10.0 gr Red Chili Pepper, 90.0 ml Water

    Cookware: mixing bowl

13. Step 13

    Heat a clean grill pan over medium heat. Grill the marinated pork chops on both sides until browned and the thickest part reaches 63°C, then rest them for 3 minutes.

    Timer: 12 min (fixed)

    Cookware: grill pan, instant-read thermometer

14. Step 14

    Divide the broken rice among four plates. Add a pork chop, sliced egg loaf, bì, drained pickles, cucumber, and tomato to each plate; spoon over scallion oil and serve the nước chấm alongside.

    Ingredients used: 200.0 gr Cucumber, 200.0 gr Tomato

    Cookware: Chef Knife, colander, cutting board