Com Tam

🔥 Prep

• Rinse the 1 cup broken rice under cold water until water runs clear, then soak for 15 minutes.
• Pat dry the 1 pork chop, then marinate it with 1 tbsp fish sauce and half of the 1 tbsp scallion (finely chopped) for 10 minutes.
• Slice the 50 g cucumber into thin matchsticks.
• Chop the remaining scallion for garnish.
• Beat the 1 egg with a pinch of salt in a small bowl.

🔥 Cook

• 1. Drain the soaked rice and transfer to a rice cooker or pot; add 1.25 cups water, cover, and cook over medium heat for 15-20 minutes until rice is tender and water absorbed.
• 2. While the rice cooks, heat a grill pan or skillet over medium-high heat and add 1 tsp oil.
• 3. Place the marinated pork chop on the hot pan and grill for 4-5 minutes per side, or until internal temperature reaches 71°C and juices run clear.
• 4. Transfer the pork to a plate and let it rest for 2 minutes, then slice into thin strips.
• 5. In the same pan, pour the beaten egg; scramble or fry over medium heat for 1-2 minutes until fully set, then break into small pieces.
• 6. (Optional) Warm the sliced pork briefly in the pan for 30 seconds to reheat.

🔥 Serve

• Place a scoop of cooked broken rice in a bowl or plate.
• Top with sliced grilled pork, egg pieces, and cucumber strips.
• Garnish with chopped scallion and drizzle a little extra fish sauce if desired.
• Serve immediately while hot.