Cơm Tấm, also known as broken rice, is a popular Vietnamese dish that features grilled pork, a fried egg, and a variety of vegetables. This dish is a staple in Southern Vietnam, particularly in Saigon, where it is enjoyed by locals and tourists alike.

The history of Cơm Tấm dates back to the early 20th century when it was considered a humble meal for the working class. Broken rice, which is essentially fractured rice grains, was cheaper and more accessible than whole rice grains. Over time, Cơm Tấm evolved into a beloved dish that is now enjoyed by people from all walks of life.

To make Cơm Tấm, start by steaming the broken rice until it is tender and fluffy. While the rice is cooking, prepare the toppings. Grill the pork until it is charred and caramelized, and fry an egg to your desired level of doneness. Additionally, prepare some pickled vegetables, such as carrots and daikon, to add a tangy crunch to the dish.

Cơm Tấm can be customized to suit individual preferences. Some people like to add a slice of Vietnamese pork sausage (chả lụa) or a piece of grilled shrimp paste (chả tôm) for extra flavor. You can also include fresh vegetables like cucumber and tomatoes for added freshness.

In Vietnam, Cơm Tấm is typically served with a side of fish sauce-based dipping sauce (nước chấm) that adds a savory and slightly sweet element to the dish. To enjoy Cơm Tấm, diners often drizzle the dipping sauce over the rice and toppings, mixing everything together to create a harmonious blend of flavors.

Cơm Tấm is not only delicious but also relatively healthy. The dish provides a good balance of protein from the grilled pork and egg, carbohydrates from the rice, and vitamins from the vegetables. However, it is important to be mindful of the sodium content in the fish sauce and dipping sauce. For those with dietary restrictions, you can use low-sodium fish sauce or make your own dipping sauce with reduced salt.