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Cơm Tấm Bì Chả – Broken Rice with Pork Skin and Omelet
More recipes: Vietnamese recipes · All Asian recipes
Cơm Tấm Bì Chả – Broken Rice with Pork Skin and Omelet
Laura Chen
2
30 Minuten
60 Minuten
730
Vietnamese
Main course
Cơm tấm bì chả is a popular Vietnamese dish that combines broken rice with crispy pork skin and a fluffy omelet. The hearty dish is often served with fresh herbs and a savory fish sauce.
Ingredients
- 200 g broken rice
- 200 g pork skin
- 2 eggs
- 1 scallion
- 1 garlic clove
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 10 g fresh herbs (cilantro, mint)
- 1 chopped chili (optional)
Instructions
- Cook the rice according to the package directions.
- Cut the pork skin into strips and boil it in a pot of water for about 20 minutes, until soft. Drain and let it dry.
- Heat the oil in a pan and fry the pork skin until crispy. Take it out of the pan and set aside.
- Finely chop the garlic and fry it in the same pan. Add the eggs to make an omelet. Take the omelet out of the pan and cut it into strips.
- Mix the fish sauce, sugar, salt and pepper in a small bowl to make the sauce.
- Plate the cooked rice on two plates and top with the fried pork skin and the omelet strips.
- Garnish with scallion, fresh herbs and, if you like, chopped chili.
- Drizzle the prepared sauce over the dish and serve.
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More recipes: Vietnamese recipes · All Asian recipes