Southern Vietnam’s Signature Grilled Pork & Broken Rice Plate Recipe

“Cookout meal of the season! Double/triple/quadruple it; I’ve made three huge batches over the past couple months, because it’s one of the cheapest and most delicious ways to feed a big group a beautiful, flavorful, memorable meal. Most of it can be prepped ahead; the actual grill time is just a few minutes. Pair it with a pitcher of lemongrass ginger mojitos for the perfect end-of-summer treat. Tips: You can buy very thinly sliced bone-in pork chops at most Mexican and Asian supermarkets. The thinner the better for this. Marinate the meat 24 hours ahead, turning/shaking your sealed container every few hours. Nước Chám sauce can be made ahead, too. Shake/mix up your sealed container of marinated meat just before you grill. That way, all the oil isn’t just sitting on the top, ready to flame up. That said, don’t worry if they do flame a bit! Blackened, crispy edges are an important part of this dish. The grill should be very hot. 5 minutes total cook time will cook the meat thoroughly and char the edges. Don’t skip or sub the broken rice. It’s the bedrock of this dish, balancing the bold flavors. I recommend this brand. Rinse uncooked rice vigorously for several minutes; for perfect, fluffy texture, the water must run very clear. Behind the paywall:”