Com tam

Method

Rinse the broken rice thoroughly and cook with 300ml water and salt in a rice cooker or pot until tender and grains are separate. Meanwhile, marinate the pork chops with minced garlic, minced shallots, fish sauce, sugar and black pepper for 15 minutes. Heat oil in a frying pan over medium-high heat and pan-fry the pork chops until golden and cooked through, about 6 minutes per side, then set aside. In the same pan, fry the sliced Vietnamese sausage until browned, then fry eggs sunny-side up. Divide the cooked rice between two bowls and top with the pork chop, sausage and fried egg. Serve with sliced fresh tomato, cucumber batons and scattered coriander, with a small bowl of fish sauce dipping mixture on the side.