Entree: Vietnam – Hue – Cơm Âm Phủ (Hue-style mixed rice platter topped with assorted savory proteins, fried shallots, pickles and scallion oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 55 min

Additional 30 min

Total 1 hr 40 min

Ingredients

4 cups (760 g) cooked jasmine rice, warm
1 lb (450 g) pork belly, cut into 1-inch (2.5 cm) cubes
8 oz (225 g) cha lụa (Vietnamese pork sausage), sliced thin (estimated edible portion: 225 g)
1/2 cup (40 g) pork floss (ruốc) (estimated edible portion: 40 g)
4 hard-boiled eggs, peeled and halved or sliced
4 shallots (120 g), thinly sliced and fried until crisp; reserve for topping
3 tbsp (45 ml) vegetable oil
4 green onions (40 g), thinly sliced
1 cup (150 g) quick-pickled carrots and daikon, prepared from the ingredients below
1 small cucumber, thinly sliced, for garnish
Fresh cilantro sprigs, for garnish
Lime wedges, for serving
For the braised pork sauce:
2 tbsp (30 g) granulated sugar
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) soy sauce
1 cup (240 ml) water
1 tsp (2 g) ground black pepper
For the quick pickles:
1/2 cup (120 ml) white vinegar
1/2 cup (100 g) granulated sugar
1/2 cup (120 ml) warm water
1 tsp (6 g) salt
1 cup (150 g) julienned carrots and daikon combined
For the finishing savory sauce:
3 tbsp (45 ml) fish sauce
2 tbsp (30 g) granulated sugar
2 tbsp (30 ml) tamarind water or lime juice
1 tbsp (15 ml) mắm ruốc (fermented shrimp paste), optional and to taste (estimated edible portion: 18 g)

Instructions

1. To make the quick pickles, stir together the white vinegar, sugar, warm water, and salt until the sugar and salt dissolve. Add the julienned carrot and daikon and leave to pickle for at least 20–30 minutes while preparing the other components.
2. To braise the pork, heat the sugar for the braising sauce in a medium saucepan over medium heat until it melts and forms a light caramel, watching carefully. Add the pork belly and briefly sear, turning to coat it with the caramel. Add the braising-sauce fish sauce, soy sauce, water, and black pepper. Bring to a simmer, partially cover, and braise gently for 40–50 minutes, until the pork is very tender and the liquid has reduced to a glossy glaze. Adjust the seasoning if needed and keep warm.
3. To fry the shallots, heat the vegetable oil in a small skillet. Fry the sliced shallots until golden and crisp, then transfer them to paper towels to drain and reserve for topping. Use the hot oil to make scallion oil: pour it over the sliced green onions in a heatproof bowl and set aside. If the shallots are fried in batches, work carefully to avoid crowding the pan.
4. Briefly warm the cha lụa slices in a skillet or microwave. Peel and halve or slice the hard-boiled eggs.
5. To make the finishing savory sauce, whisk together the finishing-sauce fish sauce, sugar, tamarind water or lime juice, and optional mắm ruốc until the sugar dissolves. Taste and adjust the balance as desired.
6. Divide the warm cooked rice among four bowls or shallow plates. Arrange the braised pork belly, cha lụa, pork floss, eggs, pickled carrot and daikon, and cucumber over or around the rice. Sprinkle with the crisp fried shallots.
7. Drizzle the scallion oil over the rice and toppings. Spoon a little braising sauce over the pork if desired. Serve with the finishing sauce on the side, plus lime wedges and fresh cilantro.