Broken rice with grilled pork and egg, sunny side up

Broken rice with grilled pork and egg, sunny side up

Com tấm sưon nưong

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A popular worker's lunch or dinner from Ho Chi Minh City, this dish is strangely uncommon in the north. For best results, marinate the pork overnight before cooking.

This is an individually plated dish, which is not shared.

Ingredients

Quantity Ingredient
6 small pork chops
vegetable oil, for pan-frying
6 eggs
1/3 teaspoon salt
1/4 teaspoon freshly ground black pepper
Broken rice, to serve
1/2 cucumber, sliced
125g Pickled cabbage
Spring onion oil
Classic dipping sauce, to serve

Marinade

Quantity Ingredient
3 garlic cloves, finely chopped
2 red asian shallots, finely chopped
1 tablespoon soy sauce
1 tablespoon fish sauce
2 teaspoons peanut oil
1 teaspoon honey
1/2 tablespoon sugar
1 teaspoon five-spice
1/3 teaspoon freshly ground black peppercorns

Method

  1. Combine all the marinade ingredients in a small bowl, stirring to dissolve the sugar, Place the pork chops in a shallow tray and coat with the marinade. Cover and refrigerate for 6 hours, or overnight.
  2. Heat a barbecue or chargrill to medium. Cook the chops for about 3-4 minutes on each side, then remove from the grill.
  3. To cook the eggs, heat two non-stick frying pans and coat with a light film of oil. Break the eggs into individual cups. When the oil is hot, ease three eggs into each pan. Sprinkle with the salt and pepper and reduce the heat to low. Fry for 2-3 minutes, until the white is set, but the yolk is still soft.
  4. To serve, fill a small bowl with rice and turn out onto six individual plates. Next to the rice, place the sliced cucumber and a small amount of the pickled cabbage.
  5. Lastly, put a pork chop and egg on each plate and drizzle with the spring onion oil.
  6. Serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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