Vietnamese Broken Rice

Instructions

1. Marinate the pork
   In a bowl, combine the pork with 2 tablespoons fish sauce, minced lemongrass, 1 tablespoon sugar, and minced garlic. Mix well to coat the meat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
2. Cook the broken rice
   Rinse the broken rice under cold water until water runs clear. Add rice and 2 cups of water to a rice cooker and cook according to manufacturer's instructions. Alternatively, cook on stovetop by bringing to a boil, then reducing heat to low, covering, and simmering for 15 minutes until water is absorbed and rice is tender.
3. Prepare the dipping sauce (nước chấm)
   In a small bowl, combine 1 tablespoon fish sauce, 1 tablespoon sugar, 2 tablespoons lime juice, and 3 tablespoons water. Stir until sugar is dissolved. Adjust to taste, adding more fish sauce for saltiness or more sugar for sweetness.
4. Grill the pork
   Heat a grill pan or barbecue to medium-high heat. Remove pork from marinade and grill for 3-4 minutes per side until cooked through and slightly charred. Let rest for 5 minutes before slicing.
5. Fry the eggs (optional)
   In a non-stick pan, heat a little oil over medium heat. Crack the eggs into the pan and cook until whites are set but yolks are still runny, about 2-3 minutes. Season with a pinch of salt.
6. Assemble the dish
   Place a mound of broken rice on each plate. Arrange the grilled pork slices, cucumber, and pickled carrots and daikon on the side. Top with a fried egg if using. Sprinkle with fried shallots and chopped scallions.
7. Serve with accompaniments
   Serve the broken rice with the dipping sauce on the side. Traditional accompaniments may include a small bowl of clear broth (canh) and Vietnamese chili sauce if desired.