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Vietnamese

Cơm Tấm (Vietnamese Broken Rice with Grilled Pork)

A southern Vietnamese broken rice plate with lemongrass grilled pork, cucumber, herbs, and fish-sauce dressing.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Cơm Tấm (Vietnamese Broken Rice with Grilled Pork)

1 hr 20 mintotal

50 min hands-on30 min hands-off

Prep 20 min · Cook 30 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Grill, Stovetop.

Includes 30 minutes of marinating time.

Method

  1. Mix the pork with lemongrass, garlic, shallots, part of the measured fish sauce, sugar, neutral oil, black pepper, and salt until evenly coated.

  2. Let the pork marinate while the rice is prepared.

  3. Cook the rinsed broken rice with enough water until the grains are tender but still separate.

  4. Grill the marinated pork over medium-high heat until browned and fully cooked through, turning once for even coloring.

  5. Mix the remaining fish sauce with lemon juice, sugar, green chilli, and a little warm water to make a light dressing.

  6. Serve the grilled pork over the broken rice with cucumber, carrot, coriander, and the dressing on the side.

How to tell it's done

The rice should be tender and slightly broken-looking, while the pork should have browned edges and a juicy center.

Getting it right

Tip

Do not overcrowd the grill; the pork should sear instead of steaming.

What to serve it with

Serve with sliced cucumber, herbs, and dressing on the side so the rice stays fluffy.

Common mistakes

The pork is dry and pale rather than charred.
Use shoulder with its fat on, cut thin, and grill hot and briefly. The sugar in the marinade is what gives the lacquered edges — a moderate heat cooks the pork through before any of that happens.
The rice is gluey.
Rinse broken rice until the water runs clear and use slightly less water than for whole grains. Broken rice releases more starch by nature, which is why it needs the extra rinse.

Substitutions

  • Use Jasmine Rice if Broken Rice is unavailable; the dish will lose its classic cơm tấm texture.
  • Use Pork Shoulder sliced thinly rather than thick chunks so it cooks quickly and stays tender.
  • Use lemon juice instead of vinegar in the dressing for a fresher profile.
  • Fish Sauce contains fish and is important to the dish; replacing it changes both allergen and flavor assumptions.

Storing and reheating

The marinating pork keeps a day in the fridge and is better for it; it freezes for two months in the marinade. Grilled pork and rice keep two days. Make the dressing fresh — it dulls overnight.