Southern Vietnamese Broken Rice with Grilled Pork Chop

Prepare the pork marinade: In a bowl, combine 2 tbsp fish sauce, 1 tbsp sugar, minced garlic, minced lemongrass, 1 tbsp soy sauce, and 1 tbsp vegetable oil. Mix well.

Marinate the pork: Add the thinly sliced pork chops to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.

Cook the broken rice: Rinse the broken rice thoroughly until the water runs clear. Cook according to package instructions, typically with a 1:1 water-to-rice ratio, in a rice cooker or pot. Let it rest for 5-10 minutes after cooking.

Grill the pork chops: Preheat your grill or grill pan to medium-high heat (about 200-220°C). Lightly brush the grill grates with a small amount of vegetable oil. Grill the marinated pork chops for 3-4 minutes per side, or until cooked through and nicely charred.

Prepare garnishes: Thinly slice the cucumber and tomato. If desired, prepare a simple nuoc cham (dipping sauce) with 1 tbsp fish sauce, 1 tbsp sugar, 2 tbsp water, and a squeeze of lime juice.

Assemble and serve: Divide the cooked broken rice between two plates. Top with the grilled pork chops. Arrange the sliced cucumber and tomato on the side. Serve immediately with the prepared nuoc cham.