Ultimate Guide to Com Tam Thit Nuong: Flavors of Vietnam Unveiled

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Written By Hot Thai Restaurant

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We’re diving into the heart of Vietnamese cuisine with a dish that’s as comforting as it is flavorful: Cơm Tấm Thịt Nướng. This beloved meal, a symphony of grilled pork over broken rice, captures the essence of Vietnam’s rich culinary tradition. It’s a dish that tells a story, a testament to the resourcefulness and creativity of Vietnamese cooks who turned simple ingredients into a masterpiece.

Cơm Tấm, or ‘broken rice’, once considered the less desirable leftovers from the rice milling process, has risen to prominence on dinner tables across Vietnam and beyond. Paired with succulent, marinated grilled pork (Thịt Nướng), it’s a combination that’s hard to resist. As we explore this dish together, we’ll uncover the secrets to its savory marinade and the perfect technique for grilling the pork to perfection. Join us as we bring a taste of Vietnam right to your kitchen.


Gather your ingredients to bring a taste of Vietnam into your kitchen with this Cơm Tấm Thịt Nướng recipe. Embrace the simple yet flavorful components that make this dish a celebration of Vietnamese culinary tradition.

For the Thit Nuong (Grilled Pork)

  • 1 lb pork shoulder, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 stalk lemongrass, finely minced
  • 1 teaspoon ground black pepper
  • 2 tablespoons vegetable oil

For the Com Tam (Broken Rice)

  • 2 cups broken rice
  • 4 cups water
  • 1 teaspoon salt

For the Pickled Vegetables

  • 1 carrot, julienned
  • 1 daikon radish, julienned
  • 1/4 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup warm water
  • 1 teaspoon salt
  • Thinly sliced cucumber
  • Tomato wedges
  • Fresh cilantro leaves
  • Fried shallots
  • Lime wedges
  • Additional fish sauce for serving

These ingredients, combined with the detailed steps to follow, will guide us in creating a dish that’s not just a meal, but an exploration of vibrant flavors and textures that define Cơm Tấm Thịt Nướng.

Tools and Equipment Needed

Embarking on our culinary journey to create Cơm Tấm Thịt Nướng, we’ve embraced the vibrant flavors and textures of Vietnamese cuisine.

Cooking Utensils

  • Grill or Grill Pan: A crucial element for achieving the perfect char and smokiness on the pork.
  • Rice Cooker: Ideal for cooking broken rice to perfection, but a pot with a lid will work as well.
  • Mixing Bowls: Essential for preparing the marinade and mixing the pickled vegetables.
  • Measuring Cups and Spoons: Accuracy is key for balancing flavors, especially in the marinade and pickling liquid.
  • Kitchen Knife and Cutting Board: Needed for prepping vegetables and slicing the grilled pork.
  • Tongs and Spatula: For flipping and handling the pork on the grill safely.

Serving Essentials

  • Serving Plates: To present your Cơm Tấm Thịt Nướng beautifully.
  • Small Bowls or Ramekins: Perfect for serving pickled vegetables and additional sauces on the side.
  • Aluminum Foil or Grilling Basket: If using an open grill, these can be helpful to prevent small pieces from falling through.
  • Marinade Brush or Spoon: To apply or baste the pork with extra marinade while grilling for enhanced flavor.

With everything in place, we’re ready to move on to the exciting part: preparing and cooking our Cơm Tấm Thịt Nướng. Let’s get started on creating a meal that not only boasts the essence of Vietnamese cuisine but also brings a piece of its rich culinary tradition to our table.


Let’s dive into the heart of making Cơm Tấm Thịt Nướng, where every step brings us closer to the delightful symphony of flavors and textures characteristic of Vietnamese cuisine.

Marinating the Pork

We begin with the star component: the pork. For the marinade, you’ll need:

  • 1 lb of pork shoulder, thinly sliced
  • 3 tablespoons of fish sauce
  • 2 tablespoons of honey
  • 1 tablespoon of minced garlic
  • 1 tablespoon of finely chopped shallots
  • 1 teaspoon of ground black pepper
  • 2 tablespoons of soy sauce
  • 1 teaspoon of sesame oil

Combine the fish sauce, honey, minced garlic, chopped shallots, ground black pepper, soy sauce, and sesame oil in a mixing bowl. Add the thinly sliced pork to the bowl and ensure each piece is generously coated with the marinade. Let the pork marinate for at least 1 hour, though for the best flavor, we recommend marinating overnight in the refrigerator. The longer it marinates, the deeper the flavors will penetrate the meat, resulting in a more succulent and aromatic dish.

Preparing the Pickled Vegetables

Next, for that essential crunch and tang, we prepare the pickled vegetables. Gather:

  • 1 cup of thinly sliced carrots
  • 1 cup of thinly sliced daikon radish
  • 1/2 cup of white vinegar
  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 1 cup of warm water

Dissolve the sugar and salt in the warm water, then stir in the vinegar until fully combined. Add the sliced carrots and daikon radish to the mixture, ensuring they’re completely submerged. Let them pickle for at least 30 minutes. The pickling process infuses the vegetables with a pleasant tanginess that balances the savory richness of the grilled pork.

Cooking the Rice

Finally, no Cơm Tấm Thịt Nướng is complete without the iconic broken rice. You’ll need:

  • 2 cups of broken rice (or jasmine rice if unavailable)
  • 2 1/2 cups of water

Rinse the rice under cold water until the water runs clear to remove excess starch. This step is crucial for achieving fluffy, distinct grains. In a rice cooker, combine the rinsed rice and water. Set to cook according to the rice cooker’s instructions. Once cooked, fluff the rice with a fork to ensure it’s light and not clumpy.

Every step in the preparation process contributes to the harmony of this dish, from the marinated and grilled pork to the tangy pickled vegetables and the comforting warmth of the broken rice. Each element plays a crucial role in creating the authentic taste and experience of Cơm Tấm Thịt Nướng.

Cooking Instructions

Now that we’ve discussed the significance of each component in this beloved Vietnamese dish, let’s dive into how to bring it all together. Follow these steps closely to master the art of making Cơm Tấm Thịt Nướng.

Grilling the Thit Nuong

  1. Preheat your grill to medium-high heat. You’re aiming for a temperature around 375°F to 400°F, which is ideal for cooking pork.
  2. Remove the marinated pork chops from the refrigerator. Let them come to room temperature for about 15-20 minutes; this ensures even cooking.
  3. Place the pork on the grill. Make sure it sizzles as it touches the grill—that’s the sound of flavor in the making.
  4. Grill each side for about 4 to 6 minutes. Look for a beautifully charred exterior and juicy interior. Flip only once to maintain moisture.
  5. Use a meat thermometer to check for doneness. Pork should reach an internal temperature of 145°F to be safe for consumption yet remain tender.
  6. Once cooked, let the pork rest for a few minutes. This allows the juices to redistribute, making every bite succulent.
  1. Begin with laying a foundation of broken rice on each plate. Fluffy and aromatic, this rice makes the perfect bed for the toppings.
  2. Slice the grilled Thit Nuong into thin strips or bite-sized pieces. Arrange them neatly over the rice, showcasing the charred edges and tender meat.
  3. Add pickled vegetables on the side. Their crispness and tang will balance the savory pork and creamy rice.
  4. Optionally, drizzle a bit of the remaining marinade or a suitable Vietnamese sauce over the pork for extra flavor. A little goes a long way.
  5. Garnish with fresh herbs like cilantro or mint, along with a sprinkle of chopped green onions. This not only adds color but also layers of fresh, aromatic flavors.
  6. Serve with a side of nuoc cham, the quintessential Vietnamese dipping sauce. It’s the final touch that ties all the components together.

Make-Ahead Instructions

Preparing Cơm Tấm Thịt Nướng can be a delightful journey into Vietnamese cuisine, yet we all know how time-consuming traditional recipes can be. That’s why we’ve put together some make-ahead instructions to streamline your cooking process, ensuring you can enjoy this exquisite dish any time of the week without spending all day in the kitchen.

Marinate the Pork Overnight

The essence of Thịt Nướng lies in its marinade, a blend of lemongrass, garlic, soy sauce, fish sauce, and sugar, among other ingredients. We find that letting the pork bathe in this marinade overnight deepens the flavors, ensuring every bite is infused with the distinct, savory-sweet taste typical of Vietnamese cuisine. Simply prepare the marinade, coat your pork, and let it rest in the refrigerator. This not only saves you time the next day but also enhances the dish’s overall taste.

Pickle the Vegetables Ahead

Pickled vegetables offer a crisp, tangy contrast to the rich, grilled pork. Luckily, they’re even better when made in advance. Combine vinegar, sugar, and water in a bowl, add your sliced vegetables—usually carrots and daikon radish—and let them pickle for at least a few hours, though overnight is best. This step is perfect for doing ahead of time as it allows the flavors to meld together beautifully, creating the perfect accompaniment to your Cơm Tấm.

Prepare Nuoc Cham in Advance

Nuoc Cham, the quintessential Vietnamese dipping sauce, is another component that benefits from a little rest. Mixing fish sauce, lime juice, sugar, garlic, and chili peppers ahead of time allows its flavors to marry and mellow, creating a more rounded and complex sauce. Store it in the refrigerator and give it a quick stir before serving to recombine any separated ingredients.

Cook Rice and Store

Broken rice, or Cơm Tấm, while simple to make, can also be cooked in advance to save time. Once cooked, let it cool completely before storing it in an airtight container in the refrigerator. When ready to serve, a quick steam or microwave will bring it back to the perfect fluffy texture that pairs so well with the grilled pork.

Serving Suggestions

After walking through the meticulous preparation of Cơm Tấm Thịt Nướng, let’s ensure that the experience of savoring this beloved dish is just as delightful and authentic. The harmony of flavors and textures in Cơm Tấm Thịt Nướng truly come alive with the right accompaniments and presentation.

Plating Your Dish

Start by spooning a generous portion of the fluffy, slightly chewy broken rice onto each plate. This acts as a bed for the vibrant components that follow. Place the succulently grilled pork, boasting a caramelized outer layer with tantalizing charred edges, atop the rice. Ensure each serving gets an equal share of this marinated masterpiece.

Adding the Accents

No Cơm Tấm Thịt Nướng is complete without its essential accompaniments. Carefully arrange a side of the tangy, crisp pickled vegetables, ensuring they provide a refreshing contrast to the rich pork. Spoon over a few drizzles of the aromatic Nuoc Cham, allowing its tangy, sweet, and savory notes to permeate the dish.

Garnishing for Authenticity

For an authentic touch, sprinkle a handful of finely chopped green onions and a sprinkle of crispy fried shallots over the dish. These not only add a pop of color but also introduce an additional layer of flavor and texture. If you enjoy a bit of heat, slices of fresh chili or a dollop of chili sauce can elevate the dish further.

Side Suggestions

To round out the meal, consider serving Cơm Tấm Thịt Nướng with additional sides such as a light cucumber salad or a bowl of clear soup. These sides offer a refreshing balance, making the meal more satisfying and wholesome.


We’ve explored the layers that make Cơm Tấm Thịt Nướng not just a meal but an experience. It’s the harmony of flavors and textures, from the marinated pork to the tangy pickled vegetables, that truly brings this dish to life. Remember, it’s the little details like the garnishes and side dishes that can transform your dining into an authentic Vietnamese feast. So next time you’re in the kitchen, embrace these tips and let the vibrant essence of Vietnam shine through in every bite. Happy cooking!

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