Com Tam Suon Nuong (Broken Rice with Grilled Lemongrass Pork Chops)
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Ingredients
- 4 pork loin steaks
- 2 lemongrass stalks
- 3 garlic cloves
- 2 tbsp fish sauce
- 1 tbsp caster sugar
- 320 g jasmine rice
- 1 cucumber, cut into batons
- 2 ripe plum tomatoes
- 4 large eggs
- 2 spring onions
Nutrition (per serving)
- Calories
- 661 kcal
- Protein
- 45.3 g
- Carbohydrate
- 72.5 g
- of which sugars
- 6.2 g
- Fat
- 20.2 g
- of which saturates
- 6.8 g
- Fibre
- 2.6 g
- Salt
- 2.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Finely chop the lemongrass and garlic and rub over the pork loin steaks with 1 tablespoon of fish sauce and the sugar. Leave to marinate for 10 minutes.
- 2
Cook the jasmine rice according to the pack (broken rice can be found in the world food aisle of larger supermarkets; ordinary jasmine rice works just as well).
- 3
Grill or fry the pork chops for 10-12 minutes, turning, until cooked through with no pink remaining.
- 4
Fry the eggs in a little oil until the whites are set.
- 5
Divide the rice between plates and top each with a pork chop and a fried egg.
- 6
Serve with cucumber, tomato wedges and a small bowl of the remaining fish sauce mixed with a splash of water, scattered with spring onions.
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