Savor the Flavor: How to Make Com Tam Bi Cha Suon Nuong at Home

Savor the Flavor: How to Make Com Tam Bi Cha Suon Nuong at Home

Here’s my recipe on how to make the best Com Tam Bi Cha Suon Nuong.
Vietnamese broken rice platter that includes, grilled pork chop, pork skin shreds, steamed pork meatloaf, and pickled veggies.

Com tam bi cha suon nuong is a delectable and beloved Vietnamese dish that celebrates the diverse and tantalizing flavors of Vietnamese street food.

Com tam bi cha suon nuong embodies the essence of Vietnamese cuisine, showcasing the skillful combination of textures and tastes that make it so popular among locals and visitors alike.

At the heart of this dish is the fragrant broken rice, “com tam,” which adds a distinctive touch to the meal. The broken rice grains, known for their unique shape and ability to absorb flavors, are cooked to perfection, resulting in a light and fluffy texture that perfectly complements the other components.

The succulent “suon nuong,” or grilled pork chop, take center stage, much like in the traditional com tam bi suon nuong. These chops are marinated with an aromatic blend of spices and herbs, creating a mouthwatering aroma that lingers in the air as they are grilled to perfection. The tender and juicy meat, encased in a flavorful charred exterior, is a delightful experience for the palate.

Adding a distinct twist to this variation is the “cha,” a savory pork meatloaf made from ground pork, various spices, and occasionally, finely chopped woodear mushrooms or glass noodles. The cha is steamed until it reaches a smooth and firm texture, then sliced into thin pieces before being served alongside the grilled pork ribs and broken rice. The combination of grilled porkchop and cha introduces a delightful contrast in flavors and textures, making each bite a delightful surprise.

Com tam bi cha suon nuong is usually accompanied by an array of condiments and garnishes. A plate of fresh and crunchy pickled vegetables, such as shredded carrots and daikon, provides a tangy and refreshing balance to the rich and savory meat components. The dish is often completed with a side of sweet and savory fish sauce-based dressing, which ties all the elements together with its harmonious flavor profile.

Com tam bi cha suon nuong is presented with artistic flair, showcasing the vibrant colors and textures of the various ingredients. The attention to detail in its presentation adds to the overall dining experience, making it not only a delightful dish for the taste buds but also a feast for the eyes.

Whether enjoyed as a quick street food snack or as a hearty meal, com tam bi cha suon nuong exemplifies the best of Vietnamese cuisine. Its harmonious blend of broken rice, succulent grilled pork chop, and flavorful pork meatloaf, complemented by pickled vegetables and savory fish sauce dressing, ensures a satisfying and unforgettable culinary journey for all who partake in this classic Vietnamese delight.

There’s basically 4 recipe to make 4 different dish to go on top of this Vietnamese rice dish.

In this video, I show how to make and put together com tam bi suon nuong.

Recipe on how to marinade the pork chop, sun nuong.
Recipe on how to make the Bi, shredded pork skin salad.
Recipe on how to make Cha trung hap, Steamed pork meat loaf.
And Recipe on how to make the pickled daikon carrots, papaya, and fish sauce.

It’s a bit of work, so I would recommend you to spread out these items to do in a couple days.

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Com Tam Bi Cha Suon Nuong

This Recipe is actually a combination of 4 recipe into one. This com tam platter is very versatile and can be prepare differently in a number of ways. But the main being Bi, Cha, Suon Nuong. I will also show you how to pickle the veggies also.
Prep Time2 hours
Cook Time1 hour
Total Time3 hours
Course: Main Course, Side Dish
Cuisine: Vietnamese
Keyword: bi, broken rice, cha trung hap, com tam, com tam bi cha suon nuong, pork chop, shredded pork skin, steam pork meat loaf, suon nuong, vietnamese rice dish
Servings: 6 people
Cost: $40


Suon Nuong (Pork Chop Marinade)

  • 3 lbs Pork Chops (bone in) wash clean with salt and vinegar & rinse & dry
  • 1 whole Garlic minced
  • 1 whole Shallot minced
  • 2 tspn sugar
  • 2 tspn chicken granulate
  • 1 tspn MSG
  • 1 tspn 5 spice powder
  • 1 tspn ground white pepper
  • 3 tbsp honey
  • 2-3 tbsp Fish sauce
  • 1 tspn oyster sauce
  • 3 tbsp annatto seed oil

Cook pork loin to make Bi (shredded pork skin) shreds

  • .5 lbs pork loin (thin sliced) wash with salt and rinse with water and dry
  • 1 tspn sugar
  • 1/2 tspn chicken granulate
  • 1 tspn Fish sauce
  • 1/2 tspn ground white pepper
  • 1 tspn vegetable oil

Bi (Shredded pork skin)

  • 1 pkg pork skin shreds (washed with salt and vinegar & rinse with water, & Dry)
  • .5 lbs pork loin Cooked and julian
  • 1 pkg ground toasted rice
  • 2 oz crispy garlic
  • 4 oz garlic oil
  • 1/2 tspn salt
  • 1 tspn chicken granulate
  • t tspn ground white pepper

Cha Trung Hap (Steamed Pork Meatloaf)

  • .5 lbs ground fatty pork
  • 6 oz wood-ear mushrooms soaked in cold water 20 min , coarsely chopped, dry
  • 1 bunch glass noodles soaked in lukewarm water 20 min, coarsely chopped, dry
  • 4 oz Dried shrimp soaked in lukewarm water 20 min, finely minced, dry
  • 1/2 whole white onion thinly sliced
  • 1 whole Shallot thinly sliced
  • 2 oz green onions chopped
  • 2 oz cilantro chopped
  • 4 each eggs 2 yolk put seperate with annato seed oil for topping
  • 2 tspn sugar
  • 2 tspn chicken granualte
  • 2 tbsp ground black pepper
  • 3 tspn fish sauce
  • 1 tspn MSG

Do Chua (Pickled Veggies)

  • 1 cup distilled white vinegar
  • 1 cup sugar
  • 2 cup water
  • 1 tspn salt
  • veggies (daikon, carrots, serano, papaya, ect.) peeled & slice and or cuz into match stick size
  • salt for curing


Suon Nuong (Pork Chop Marinade)

  • Combine all ingredients, Except annatto seed oil.
    mix evenly
  • Add annatto seed oil
    mix evenly
    cover and set aside to marinade for at least 2-3 hours. (overnight in fridge would be best)

Bi (Shredded pork skin)

  • was your shredded pork skin with salt and vinegar
    rinse with water a couple times
    strain and let dry for 1 hour or pat super dry with paper towels
  • marinade the pork loin slices with sugar, chicken granulate, fish sauce, white pepper, and oil. (15 mins)
    cook on pan for even seared.
    stack and sliced into shreds.
  • in pan make crispy garlic and garlic oil by browning the minced garlic
    separate the garlic and oil
  • in a mixing bowl,
    coarsely cut the pork skin shreds
    combine first 1/4 bag of ground toasted rice with pork skin shreds
    mix evenly to loosen the shreds
  • add in cooked pork loin shreds and all other seasoning, garlic oil + 1/4 bag of ground toasted rice
    mix well, and set aside

Cha Trung Hap (Steamed Pork Meatloaf)

  • Combine all ingredients and mix well
  • Transfer to a deep dish plate (2 inches) and spread evenly
  • Top off with egg yolk mixed with annatto seed oil
    can add extra egg if you want a thicker egg yolk topping
    cover with foil
  • steam for about 30 minutes.
    depending on how thick or big your meatloaf is.
    check if its done by inserting a fork or chopstick to feel the firmness and moisture.
    if its firm and dry, it is cooked.

Do Chua (Pickled Veggies)

  • combine all ingredients to make the brine
  • cut all desired veggies into matchsticks and/or think slice
  • add salt to the veggies and mix evenly
    let sit for 20 mins
  • rinse with water and hand squeeze as dry as possible.
    put on strainer and let air dry for a couple hours
  • pat veggies dry with paper towels
    add to mason jar & cover with brine.
    close lid and refrigerate
    ready to eat the next day

Fish sauce

  • use leftover brine to make fish sauce
    add fish sauce, sugar to taste
    add minced garlic and minced chili

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