Com Tam is a popular Vietnamese dish known for its flavorful combination of broken rice, grilled pork, pickled vegetables, and a fried egg. The dish originated in southern Vietnam, where broken rice, a byproduct of traditional rice milling, became a staple due to its affordability and unique texture.

Historically, Com Tam was a dish commonly enjoyed by laborers and working-class individuals who sought a filling and satisfying meal. Over time, it gained popularity across Vietnam and internationally for its delicious blend of ingredients and diverse textures.

The broken rice, with its slightly chewy texture, provides a distinct base for the dish. Grilled pork, often marinated in a savory mixture of garlic, lemongrass, fish sauce, and sugar, adds a smoky and flavorful element. Pickled vegetables, typically carrots and daikon radish, offer a refreshing contrast with their tangy and crunchy profile. Finally, a fried egg on top completes the dish, adding richness and creaminess to each bite.

Com Tam is not only a culinary delight but also reflects the resourcefulness and creativity of Vietnamese cuisine, utilizing simple ingredients to create a dish that is both comforting and satisfying.

Ingredients:

- 1 cup broken rice

- 200g pork (sliced or cubed)

- 1 tablespoon soy sauce

- 1 tablespoon fish sauce

- 1 tablespoon sugar

- 2 cloves garlic (minced)

- 1 stalk lemongrass (minced)

- Salt and pepper to taste

- Pickled vegetables (carrots and daikon radish)

- 1 fried egg

- Cooking oil

Preparation Method:

1. Rinse the broken rice thoroughly and cook according to package instructions until tender.

2. Marinate the pork slices or cubes in soy sauce, fish sauce, sugar, minced garlic, minced lemongrass, salt, and pepper for at least 30 minutes.

3. Heat a pan with cooking oil over medium heat and grill the marinated pork until cooked through and slightly charred.

4. Prepare the pickled vegetables by slicing carrots and daikon radish into thin strips and marinating them in a mixture of vinegar, sugar, and salt for about 30 minutes.

5. In a separate pan, fry an egg until the yolk is set but still runny.

6. To assemble, place a serving of cooked broken rice on a plate, top with grilled pork, pickled vegetables, and a fried egg.

7. Serve hot with optional garnishes like sliced cucumbers, tomatoes, and a side of fish sauce or soy sauce for added flavor.

Nutrition Value:

1. Broken Rice (1 cup):

  - Calories: Approximately 200 kcal

  - Carbohydrates: Around 45 grams

  - Protein: About 4 grams

  - Fat: Minimal, less than 1 gram

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins and Minerals: Contains small amounts of iron, niacin (vitamin B3), and thiamine (vitamin B1).

  - Nutritional Benefits: Broken rice provides energy from carbohydrates and essential nutrients like vitamins and minerals, albeit in smaller quantities compared to whole grains.

2. Pork (200g, sliced or cubed):

  - Calories: Approximately 400 kcal (varies based on cut and fat content)

  - Carbohydrates: None or negligible

  - Protein: Around 40-50 grams

  - Fat: Approximately 20-25 grams (varies based on cut and fat content)

  - Sodium: Varies based on marinade and cooking method

  - Cholesterol: Varies based on cut and fat content

  - Vitamins and Minerals: Good source of B vitamins (especially B6 and B12), zinc, and selenium.

  - Nutritional Benefits: Pork is a good source of high-quality protein and essential nutrients like B vitamins and minerals necessary for various bodily functions.

3. Soy Sauce (1 tablespoon):

  - Calories: Approximately 10 kcal

  - Carbohydrates: Around 1 gram

  - Protein: Less than 1 gram

  - Fat: None

  - Sodium: Approximately 900-1000 mg (varies by brand)

  - Cholesterol: None

  - Vitamins and Minerals: Contains small amounts of iron and potassium.

  - Nutritional Benefits: Adds flavor to dishes but should be used in moderation due to its high sodium content.

4. Fish Sauce (1 tablespoon):

  - Calories: Approximately 10 kcal

  - Carbohydrates: Less than 1 gram

  - Protein: Less than 1 gram

  - Fat: None

  - Sodium: Approximately 1000-1500 mg (varies by brand)

  - Cholesterol: None

  - Vitamins and Minerals: Contains small amounts of calcium and phosphorus.

  - Nutritional Benefits: Adds umami flavor to dishes and is a common ingredient in Southeast Asian cuisine.

5. Sugar (1 tablespoon):

  - Calories: Approximately 50 kcal

  - Carbohydrates: Around 12 grams

  - Protein: None

  - Fat: None

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins and Minerals: No significant vitamins or minerals.

  - Nutritional Benefits: Provides sweetness to dishes but should be consumed in moderation due to its high sugar content.

6. Garlic (2 cloves, minced):

  - Calories: Approximately 10 kcal

  - Carbohydrates: Around 2 grams

  - Protein: Less than 1 gram

  - Fat: None

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins and Minerals: Good source of vitamin C, vitamin B6, and manganese.

  - Nutritional Benefits: Garlic is known for its potential health benefits, including antioxidant properties and immune system support.

7. Lemongrass (1 stalk, minced):

  - Calories: Approximately 5 kcal

  - Carbohydrates: Around 1 gram

  - Protein: Less than 1 gram

  - Fat: None

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins and Minerals: Contains vitamin C, vitamin B6, folate, potassium, and magnesium.

  - Nutritional Benefits: Lemongrass adds citrusy flavor and contains antioxidants and potential anti-inflammatory properties.

8. Pickled Vegetables (carrots and daikon radish):

  - Calories: Varies based on serving size and preparation method

  - Carbohydrates: Varies

  - Protein: Varies

  - Fat: Varies

  - Sodium: Varies depending on pickling method

  - Cholesterol: None

  - Vitamins and Minerals: Rich in vitamin C, vitamin K, potassium, and other antioxidants depending on the vegetables used.

  - Nutritional Benefits: Pickled vegetables add tanginess and provide fiber, vitamins, and minerals, supporting digestive health and overall well-being.

9. Fried Egg (1 egg):

  - Calories: Approximately 70-90 kcal (varies based on size and cooking method)

  - Carbohydrates: Less than 1 gram

  - Protein: Around 6 grams

  - Fat: Approximately 5-7 grams

  - Sodium: Approximately 70-90 mg

  - Cholesterol: Around 185-210 mg

  - Vitamins and Minerals: Good source of vitamin B12, vitamin D, vitamin A, and choline.

  - Nutritional Benefits: Eggs are nutrient-dense, providing essential proteins and vitamins necessary for various bodily functions.

10. Cooking Oil:

  - Calories: Approximately 120 kcal per tablespoon (varies based on type of oil)

  - Carbohydrates: None

  - Protein: None

  - Fat: Approximately 14 grams per tablespoon (varies based on type of oil)

  - Sodium: Negligible

  - Cholesterol: None

  - Vitamins and Minerals: Varies depending on the type of oil (e.g., olive oil contains monounsaturated fats and antioxidants).

  - Nutritional Benefits: Provides essential fats and can contribute to the flavor and texture of dishes.