Vietnamese Broken Rice with Shredded Pork and Fried Egg (Cơm Tấm Bì Trứng Ốp La)
A classic Vietnamese breakfast featuring broken rice served with flavorful shredded pork, a sunny-side-up fried egg, fresh cucumber, quick-pickled carrots, and a savory-sweet fish sauce dressing. A hearty and traditional start to the day.
Ingredients
- Broken Rice60 g
- Fish Sauce15 ml
- Cucumber50 g
- Carrot30 g
- Garlic5 g
- Vegetable Oil5 ml
- Lean Pork100 g
- Egg2 unit
- Lime10 ml
- Sugar5 g
- Chili2 g
Instructions
- 1Step 1
Cook broken rice according to package instructions. Keep warm.
- 2Step 2
Thinly slice the lean pork. In a small pan, quickly stir-fry the shredded pork until cooked through, about 3-4 minutes. Set aside.
- 3Step 3
For the quick pickle: Julienne the carrot. In a small bowl, combine julienned carrot with a pinch of sugar and a splash of vinegar (or lime juice). Let sit for 5 minutes.
- 4Step 4
Prepare the dressing: In a small bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and minced chili. Adjust to taste.
- 5Step 5
Heat vegetable oil in a non-stick pan over medium heat. Crack eggs into the pan and fry sunny-side up until whites are set and yolks are runny, about 2-3 minutes.
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