Com Tam

Marinate the Pork

In a bowl, combine the minced garlic, fish sauce, soy sauce, sugar, honey, vegetable oil, and ground black pepper.

Add the thinly sliced pork to the marinade and mix well.

Cover and refrigerate for at least 1 hour, preferably overnight.

Cook the Rice

Rinse the broken rice under cold water until the water runs clear.

In a medium pot, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the water is absorbed.

Fluff the rice with a fork and set aside.

Prepare the Scallion Oil (optional)

In a small saucepan, heat the vegetable oil over medium heat.

Add the finely chopped green onions and cook for 1-2 minutes, until the onions are softened. Remove from heat and set aside.

Grill the Pork

Preheat a grill or grill pan over medium-high heat.

Grill the marinated pork for about 3-4 minutes on each side, or until cooked through and slightly charred.

Prepare the Fish Sauce Dipping Sauce (Nuoc Cham)

In a small bowl, combine the fish sauce, lime juice, water, sugar, minced garlic, and sliced red chili. Stir until the sugar is dissolved. Set aside.

Assemble the Com Tam

Divide the cooked broken rice among serving plates.

Top with grilled pork slices.

Add pickled vegetables, cucumber slices, and fresh herbs on the side.

Drizzle with scallion oil (if using) and serve with a fried egg on top (if desired).