Vietnamese broken rice with lamb ribs (com tam suon cuu)

Vietnamese broken rice with lamb ribs (com tam suon cuu) is a staple meat-and-rice dish on both the streets of Vietnam and in Vietnamese-Australian households.

Vietnamese broken rice with lamb ribs is a hearty meal. Source: Duncan Lu

There are endless variations of com tam suon cuu, mainly due to its easily interchangeable elements such as sauces, herbs and choice of protein. 

A typical plate of com tam consists of pork chops, a fried egg, slices of cucumber and pickles, and is served with a side of nuoc mam (Vietnamese fish sauce). 

In my version of the recipe, broken rice is served with grilled Australian lamb ribs. Lamb sometimes has an intense, gamey flavour, but in this instance, it's masked by the lemongrass and garlic marinade.

If you're ever craving com tam or rice in general, do yourself a favour and give this recipe a go to experience the flavours of Vietnam with an Aussie twist.

You can enjoy Vietnamese broken rice with lamb ribs (com tam suon cuu) at home. Source: Duncan Lu

Vietnamese broken rice with lamb ribs (com tam suon cuu)

Serves 4

In a mortar and pestle, crush:

• 3 cloves of garlic
• 1 bunch spring onion stalks (white part)

Then place this into a large mixing bowl with: 

• 2-4 lemongrass stalks (white part), finely chopped
• 1 ½ tablespoon honey
• 3 tbsp fish sauce
• 1 tsp sea salt
• ½ tsp anchovy salt (optional)
• 2 tbsp neutral cooking oil
• 100 ml water                                              

Mix well to combine then add the lamb. Massage marinade into the lamb and cover and place it in the fridge to marinate overnight. 

Remove lamb from fridge 1 hour before cooking. Place on a baking tray, cover with aluminum foil and place into an oven pre-heated to 150°C for 1 hour. Finish lamb ribs over charcoal or on a hot grill until golden and charred.

Source: Duncan Lu

Meanwhile, rinse under water a few times until the water runs clear:

• 300 g broken rice

Add to a medium pot of:

• 2.5 litres boiling water

Boil the rice for 3-4 minutes or until the rice grains are half cooked. Strain the rice well, using a colander, and return rice to pot. Cover and simmer on low for 15 minutes, then remove from heat but keep covered until serving.

In mortar and pestle, crush:

• 2 birds eye chillies, de-seeded
• 3 cloves of garlic 

 

Then add:

• 80 ml water
• ½ lime, juiced
• 3 tbsp apple cider vinegar 
• 3 tbsp fish sauce
• 3 tbsp sugar 

Stir well until sugar dissolves then set aside.

In a small bowl, mix:

• 1 bunch spring onions green tops, finely chopped
• ½ tsp salt
• ½ tsp sugar

In a small pot or milk pan, bring to smoking point:

• 30 ml neutral cooking oil

Carefully pour oil onto the spring onions, then mix well and set aside.

Serve lamb ribs on a bed of broken rice with a few teaspoons of spring onion oil and a few tablespoons of nuoc mam. Add sliced cucumber and tomatoes on the side.

 

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