I just couldn’t forget how amazing the Com Suon Nuong I had in Hanoi was. It was an old and unassuming eatery that served up only one dish – Vietnamese Pork Chop Rice – which seemingly looked like a humble plate of mixed rice (‘chap chye png’). But that smoky flavour of the meat combined with the different textures and flavours of the accompanying sides was simply delish.
Home-made Com Suon Nuong Recipe
I tried to replicate the Com Suon Nuong at home and I thought my first attempt turned out rather successful. Pretty close to the one I had. 😉 Only difference was that I used red & brown rice instead of white rice. Also added a sunny-side up as I remembered the guys who sat next to us at the Hanoian eatery each had one on their plates too. 🙂
Different Elements But One Great Flavour
This Com Suon Nuong Recipe has three parts to it – pork chop, potatoes and water spinach (kangkong). You can cook your preferred rice and make sunny-side up eggs as per normal. And then assemble the dish when the rest of the elements are ready.
I made the pork chops in the same way as my Bun Cha Recipe, using caramel sauce for the marinade. Gotta stick with the Vietnamese-style of cooking. 😉
Enjoy this Com Suon Nuong recipe!
- 4 portions of cooked rice
- 4 sunny-side up eggs
- 600g pork chops (4 pcs)
- 4 cloves garlic, peeled & minced
- 4 shallots, peeled & minced
- 2 tsp fish sauce
- 2 tbsp oyster sauce
- 3 tbsp sugar
- 6 tbsp hot water
- 600g russet potatoes, peeled & sliced
- 4 shallots, peeled & finely chopped
- 3 cloves garlic, peeled & minced
- 2 tbsp tau cheo (fermented soy beans)
- 1 tbsp palm sugar
- 1/2 tsp dark soy sauce
- 2 cups water
- 1 tsp olive oil
- 400g kangkong/water spinach
- 3 cloves garlic, peeled & minced
- 1 tsp olive oil
- 1 tsp light soy sauce
- small pinch of sugar