Com Tam

Ingredients

• 8 ounces carrot – julienned
• 8 ounces daikon radish – julienned
• 0.25 cup granulated sugar
• 1 tsp kosher salt
• 0.5 cup distilled white vinegar
• 0.5 cup water
• 2.5 pounds pork chops – bone-in, 0.5-inch thick
• 3 tbsp fish sauce
• 3 tbsp granulated sugar
• 1 tbsp garlic – minced
• 1.5 tbsp shallot – finely minced
• 2 tbsp lemongrass – finely minced
• 0.5 tsp ground black pepper
• 1 tbsp neutral oil
• 0.5 pounds pork skin
• 0.5 pounds pork shoulder
• 0.25 cup jasmine rice – uncooked (for toasted rice powder)
• 0.5 tsp kosher salt
• 0.5 tsp granulated sugar
• 1 tsp fish sauce
• 0.25 cup fish sauce
• 0.25 cup granulated sugar
• 0.5 cup water – hot
• 3 tbsp lime juice – fresh
• 1 clove garlic – minced
• 1 piece Thai bird's eye chili – thinly sliced
• 2 cups broken rice – rinsed
• 2.25 cups water
• 0.75 pounds ground pork
• 1 ounces glass noodles
• 0.5 ounces dried wood ear mushrooms
• 6 cups water – warm (for soaking noodles and mushrooms)
• 2 tbsp shallot – finely minced
• 1 tbsp fish sauce
• 1 tsp granulated sugar
• 0.25 tsp ground black pepper
• 4 large eggs – lightly beaten
• 1 large egg yolk – beaten (for topping glaze)
• 1 tbsp scallions – chopped
• 1 tsp neutral oil – for greasing
• 0.5 cup scallions – thinly sliced
• 0.25 cup neutral oil
• 0.25 tsp kosher salt
• 0.25 tsp granulated sugar
• 2 tbsp neutral oil
• 4 large eggs
• cucumber – sliced (for serving)
• tomato – sliced (for serving)
• 8 cups water – for boiling pork skin and shoulder

Instructions

1. Make the pickles: In a bowl, whisk 0.25 cup sugar, 1 tsp kosher salt, 0.5 cup distilled white vinegar, and 0.5 cup water until dissolved. Add the julienned carrot and daikon, submerge, and refrigerate 1–4 hours until lightly crisp-sour.
2. Marinate the pork chops: In a large bowl, combine 3 tbsp fish sauce, 3 tbsp sugar, 1 tbsp minced garlic, 1.5 tbsp finely minced shallot, 2 tbsp finely minced lemongrass, 0.5 tsp ground black pepper, and 1 tbsp neutral oil. Add pork chops and coat well. Cover and marinate 2–4 hours (or overnight) in the refrigerator, turning once halfway.
3. Prepare bì (shredded pork skin): Bring 8 cups water to a boil in a pot. Add pork shoulder and pork skin; reduce to a gentle simmer. Cook shoulder 25–35 minutes until 160°F and tender; cook skin 45–60 minutes until tender yet bouncy. Let cool until handleable. In a dry skillet, toast 0.25 cup jasmine rice over medium heat, stirring, until deep golden and nutty, 6–8 minutes; cool, then grind to a coarse powder. Trim excess fat from skin and slice into very fine shreds; finely shred or mince the shoulder. Toss skin and meat with the toasted rice powder, 0.5 tsp kosher salt, 0.5 tsp sugar, and 1 tsp fish sauce until lightly coated; set aside.
4. Make nước mắm chấm: Stir 0.25 cup sugar into 0.5 cup hot water to dissolve. Add 0.25 cup fish sauce, 3 tbsp fresh lime juice, 1 minced garlic clove, and the sliced Thai chili. Adjust to taste (it should be balanced sweet–salty–tangy) and chill.
5. Cook the rice: Rinse the broken rice under running water until mostly clear, then drain well. Soak 20 minutes, drain again, and add to a rice cooker with 2.25 cups water. Cook until tender (about 20 minutes), then rest 10 minutes and fluff.
6. Make chả trứng hấp (steamed egg meatloaf): Divide 6 cups warm water between two bowls; soak glass noodles and wood ear mushrooms separately until pliable, 10–15 minutes. Drain; chop noodles into short lengths and finely mince mushrooms. In a bowl, mix ground pork, 2 tbsp finely minced shallot, 1 tbsp fish sauce, 1 tsp sugar, 0.25 tsp ground black pepper, 1 tbsp chopped scallions, the chopped noodles, mushrooms, and 4 lightly beaten eggs until homogeneous. Lightly grease a 1-quart heatproof dish or loaf pan with 1 tsp neutral oil, fill with the mixture, and smooth the top. Steam over gently simmering water, covered, 25–30 minutes until set (a skewer tests clean and juices run clear). Brush the top with the beaten egg yolk and steam 2 more minutes to glaze; rest 5 minutes, then cut into wedges.
7. Make mỡ hành (scallion oil): Put 0.5 cup sliced scallions in a heatproof bowl. Heat 0.25 cup neutral oil until shimmering, then pour over the scallions; stir in 0.25 tsp kosher salt and 0.25 tsp sugar until the scallions wilt and turn glossy.
8. Grill the pork: Remove chops from the marinade, scraping off excess aromatics. Grill over medium-high heat (or broil 6 inches from the element), 4–6 minutes per side, until well caramelized and 145°F at the center; rest 5 minutes.
9. Fry the eggs: Heat 2 tbsp neutral oil in a skillet over medium-high heat. Crack in 4 eggs and fry 2–3 minutes until edges are crisp and whites set (cook longer if firmer yolks are desired).
10. Assemble: Spoon hot broken rice into 4 plates and drizzle with scallion oil. Add a grilled pork chop, a wedge of steamed egg meatloaf, and a mound of shredded pork skin to each plate. Top each with a fried egg. Spoon 1–2 tbsp nước mắm chấm over the pork and rice, add a side of pickled carrot–daikon, and garnish with cucumber and tomato slices. Serve immediately, passing extra sauce at the table.