Cơm Tấm

also called com tam · cơm tấm · cơm tấm sườn nướng · com tam suon nuong · broken rice · broken rice plate · grilled pork chop with rice · rice plate · C1

The table

2 stalks(minced fine)lemongrassstir the marinademarinate chilled 4 hrgrill 10 min, bastingtop the rice, dress the plate
3 cloves(minced)garlic
2 Tbs(25 g)granulated sugar
2 Tbs(30 mL)fish sauce
1 Tbs(15 mL)dark soy sauce
1/2 tspwhite pepper
1 Tbs(15 mL)vegetable oil
4(1/2 inch thick, pounded thinner and scored through the fat)bone-in pork chops
2 cups(370 g)broken ricerinse, steam 20 min, rest 10 min
2 1/4 cups(535 mL)water
2 Tbsscallion oil
1/2 cup(drained)đồ chua
1/2(sliced)cucumber
1(sliced)tomato
1/2 cupnước chấm
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.16 things to get out.

Pans and tools

1stir the marinade

2marinate chilled 4 hr

goes in with what step 1 made

3rinse, steam 20 min, rest 10 min

5top the rice, dress the plate

goes in with what steps 3 and 4 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 10 mintwo waits that overlap count once
Needs you
10 minof the steps that give a time

2 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 4 hr 45 min.

  1. stir the marinade

    not timedfrom the start

  2. rinse, steam 20 min, rest 10 min

    30 minwalk awayfrom the start

  3. marinate chilled 4 hr

    4 hrwalk awayfrom the start

  4. grill 10 min, basting

    10 minneeds you4 hr in

  5. top the rice, dress the plate

    not timed4 hr 10 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need fridge

Goes with

See how it is written
>> title: Cơm Tấm
>> category: Rice, Beans & Grains
>> tags: pork, rice, vietnamese, lemongrass, grill
>> counters: Phở & Bánh Mì
>> aka: com tam, cơm tấm, cơm tấm sườn nướng, com tam suon nuong, broken rice, broken rice plate, grilled pork chop with rice, rice plate, C1
>> pairs-with: nuoc-cham, do-chua
>> servings: 4
>> time: 4 hr 45 min
>> step.1: stir the marinade
>> step.2: marinate chilled 4 hr
>> step.3: rinse, steam 20 min, rest 10 min
>> step.4: grill 10 min, basting
>> step.5: top the rice, dress the plate

Stir @lemongrass{2%stalks}(minced fine), @garlic{3%cloves}(minced), @granulated sugar{2%Tbs}(25 g), @fish sauce{2%Tbs}(30 mL), @dark soy sauce{1%Tbs}(15 mL), @white pepper{1/2%tsp} and @vegetable oil{1%Tbs}(15 mL) into a marinade. The dark soy is what separates the chop from the sandwich pork — it comes off the fire mahogany rather than red.

Marinate @bone-in pork chops{4}(1/2 inch thick, pounded thinner and scored through the fat) in @&(~1)marinade{} in the #fridge{} ~marinate{4%hr}.

Rinse @broken rice{2%cup}(370 g) until the water runs nearly clear, then steam it with @water{2 1/4%cup}(535 mL) ~steam{20%min} and ~rest{10%min} off the heat with the lid on. Broken rice is the dish rather than a stand-in for it: the fragments cook softer, sit closer together and drink far more sauce than whole grains, which make a blander, looser plate.

Grill @&(~2)pork chops{} over hot coals ~grill{10%min}, turning and basting with what is left in the dish, until the edges blacken and the fat crisps.

Top @&(~2)broken rice{} with @&(~1)grilled chop{} laid over it, spoon @scallion oil{2%Tbs} across the rice, and set @đồ chua{1/2%cup}(drained), @cucumber{1/2}(sliced) and @tomato{1}(sliced) alongside with @nước chấm{1/2%cup} to pour over the whole plate at once.