rice

Saigon, a great place for any third-culture-kid to explore, enjoy, and write their own adventure story. And Vietnamese Broken Rice is one of the most favourite all-day-breakfast, an integral part of life in Saigon, a signature dish you just have to try when visiting.

Let’s actually pin down a few facts & figures about it though :). The dish is made from fractured rice grains – back in the 70s, it was consumed only by the labor worker in The Six Provinces of Southern Vietnam. Originally, it was only served with cooked onion, shredded pork skin mixed with fried rice pureed and sweet&sour fish sauce; and only the rich could afford an extra piece of meatloaf, or grilled pork. Then when people from those provinces moved to Saigon, the original version got carried away with many different toppings – braised pork, braised eggs, sunny side up eggs, grilled chicken etc…

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You can find my grilled-pork recipe here.

INGREDIENTS:

  • 200gr pork mince
  • a handful of chopped dried black fungus, soaked in warm water and drained
  • a handful of dried vermicelli, soaked in warm water and drained
  • 1 tsp of chopped shallot
  • 1 tsp of chopped white part of the spring onion
  • Salt, pepper, to taste
  • 4 eggs
  • For the cooked onion: loads of chopped Spring onion
  • For the sauce: White sugar and fish sauce, a bit of vinegar
  • For the pickle: White sugar, vinegar and 2 dried star-anise, peeled carrot

COOKING STEPS:

  • Mix well: pork, black fungus, vermicelli, shallot, white part of the spring onion, 2 eggs until thick
  • Press the mixture into a baking dish
  • Separate the egg yolks, spread and cover on top of the mixture
  • Oven at 180C, bake for 30mins
  • Making the sauce: Over medium heat pan, add 4 tspn of sugar + 8 tspn of fish sauce, stir well. Please be flexible here and add sugar/fish sauce to taste. Leave to rest then add vinegar, to taste
  • Making the pickle: Over medium heat pan, add 4 tspon of sugar + 6 tspn of vinegar + 2 tspn of water, stir well. Please also be flexible here and add sugar/vinegar to taste. Leave to rest then add the dried star-anise with chopped carrot. Leave to rest for 30mins-1hr

Bon appétit

Erin M. ❤

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