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Cơm Tấm: Farm-Fresh Smashed Rice with Herb-Broth Grilled Pork

Name: Cơm Tấm: Farm-Fresh Smashed Rice with Herb-Broth Grilled Pork
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: vietnamese-herb-broth
Ingredients: 1.3 lb pasture-raised pork shoulder, sliced into 1cm (1/2 inch) thick cutlets; 2 tbsp fish sauce, high-quality, aged, fermented; 3 tbsp whole Medjool dates, pitted and blended into a smooth paste; 1 tbsp extra-virgin olive oil, cold-pressed; 1 tsp garlic, minced; 14 oz organic sweet potatoes, peeled and diced into 1cm cubes; 1 cup shredded carrots, freshly grated; 2 tbsp fresh lime juice, squeezed; 1 tbsp extra-virgin olive oil, cold-pressed; 1 tsp sea salt, coarse; 2 cups bone broth, grass-fed beef or chicken; 10.5 oz broken jasmine rice, rinsed until water runs clear; 1/2 cup fresh cilantro leaves, roughly chopped; 1/4 cup scallions, sliced thinly; 1 tbsp fresh mint leaves, whole leaves

A reimagined Vietnamese classic featuring char-grilled pasture-raised pork shoulder served over broken jasmine rice, accompanied by a sweet potato salad and a revitalizing fish sauce broth sweetened only with whole dates. This dish delivers the smoky, savory depth of the original while eliminating refined sugars and seed oils, focusing on nutrient-dense, farm-fresh ingredients.

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Serves

Prep

20 min

Cook

45 min

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Cơm Tấm: Farm-Fresh Smashed Rice with Herb-Broth Grilled Pork — authentic Vietnamese Herb-Broth recipe from Taste Meridian

Ingredients

Serves

Grilled Pork

1.3 lbpasture-raised pork shoulder, sliced into 1cm (1/2 inch) thick cutlets
2 tbspfish sauce, high-quality, aged, fermented
3 tbspwhole Medjool dates, pitted and blended into a smooth paste
1 tbspextra-virgin olive oil, cold-pressed
1 tspgarlic, minced

Sweet Potato Salad

14 ozorganic sweet potatoes, peeled and diced into 1cm cubes
1 cupshredded carrots, freshly grated
2 tbspfresh lime juice, squeezed
1 tbspextra-virgin olive oil, cold-pressed
1 tspsea salt, coarse

Broth & Garnish

2 cupsbone broth, grass-fed beef or chicken
10.5 ozbroken jasmine rice, rinsed until water runs clear
1/2 cupfresh cilantro leaves, roughly chopped
1/4 cupscallions, sliced thinly
1 tbspfresh mint leaves, whole leaves

Equipment

cast-iron skillet or grill pan — Retains high heat for a proper char on the pork without needing excessive oil.
small saucepan — For simmering the date-sweetened broth to meld flavors.
blender or mortar and pestle — Essential for emulsifying the date paste into the marinade and broth.

A little context

Cơm Tấm is a beloved Saigon street food tradition born from the resourceful use of broken rice grains. We honor this heritage by keeping the core elements—smashed rice, grilled pork, and the essential fish sauce broth (nước chấm)—but we strip away the industrial shortcuts. Traditional recipes often rely heavily on white sugar and seed oils; here, we use whole dates for sweetness and extra-virgin olive oil for searing to align with longevity principles without sacrificing the soul of the dish.

Why this food

The longevity story

This meal leverages the polyphenol-rich profile of fresh herbs like cilantro and scallions, alongside the healthy fats from extra-virgin olive oil and the omega-3s in the fish sauce broth. The use of whole dates instead of refined sugar provides a lower glycemic impact while delivering fiber and potassium. Fermented fish sauce introduces beneficial probiotics and enzymes for gut health, while the abundance of fresh greens and the inclusion of sweet potato ensure a robust intake of Vitamin A and C.

Method

01
Marinate the Pork
In a bowl, combine the fish sauce, date paste, minced garlic, and extra-virgin olive oil. Toss the pasture-raised pork cutlets until fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the enzymes in the fish sauce and the sweetness of the dates to tenderize the meat.
02
Prepare the Sweet Potato Salad
Steam the diced sweet potatoes until just tender but still holding their shape (about 8-10 minutes). Immediately transfer to a large bowl, toss with the shredded carrots, lime juice, olive oil, and sea salt while still warm so they absorb the dressing. Let cool to room temperature.
03
Cook the Rice
Rinse the broken jasmine rice thoroughly. Cook in a rice cooker or pot with a 1:1.2 ratio of rice to water until fluffy. Keep covered to steam for 10 minutes before serving.
04
Make the Herb Broth
In a small saucepan, combine the grass-fed bone broth, half of the remaining fish sauce, and 1/3 of the date paste. Simmer gently for 5 minutes to blend flavors. Stir in the chopped cilantro and scallions just before turning off the heat to preserve their fresh, polyphenol-rich oils.
05
Grill the Pork
Heat your cast-iron skillet over medium-high heat. Sear the marinated pork cutlets for 3-4 minutes per side until a deep, caramelized crust forms and the internal temperature reaches 63°C (145°F). Avoid overcrowding the pan to ensure a proper sear rather than steaming.
06
Rest and Slice
Remove the pork from the heat and let it rest for 5 minutes to redistribute juices. Slice against the grain into thin strips, similar to the traditional presentation.
07
Assemble the Bowl
Spoon a generous portion of warm rice into a shallow bowl. Top with the sliced grilled pork and a mound of the sweet potato salad. Pour the warm herb broth over the pork and rice, leaving the salad distinct. Garnish with fresh mint leaves and extra scallions.

Pro tips

✦Source your pork from a farmer who raises pigs on pasture; the fat quality is significantly higher in omega-3s and CLA compared to grain-fed options.
✦When buying broken rice (Cơm Tấm), look for a package that explicitly states 'broken grains' or 'bột'; if you can't find it, standard jasmine rice works, but the texture will be slightly less distinct.
✦Do not skip the resting step for the pork; cutting immediately will release the juices you worked hard to caramelize.
✦For the broth, use a high-quality fermented fish sauce that lists only anchovies, salt, and water (or sugar-free sweetener) to avoid hidden additives.

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Equipment

Mortar And Pestle →Mortar →

Specialty ingredients

Fish Sauce →

Substitutions

pork shoulder → pasture-raised chicken thighs (Grill slightly faster, about 3 minutes per side, but keep the marinade the same.)
whole Medjool dates → pure maple syrup (sparingly) (Use 1 tbsp maple syrup to replace 40g of dates, though the fiber content will be lower.)
sweet potatoes → purple yams or carrots (Purple yams add even more anthocyanins (polyphenols) for a vibrant color.)

Storage

Store components separately in glass containers in the fridge for up to 3 days. The pork and broth can be reheated gently; keep the sweet potato salad and fresh herbs cold to maintain texture and nutrient integrity. Freezing is not recommended for the fresh herbs or the salad texture.

What to serve with it

Hot green tea (Sencha or Jasmine) to aid digestion and add catechins
Sparkling water with a squeeze of fresh lime and a sprig of mint
A small side of fermented kimchi for extra probiotics

FAQ

Why use dates instead of white sugar for the broth?+

White sugar causes rapid blood glucose spikes and lacks nutrients. Whole dates provide a slower release of energy, fiber, and minerals like potassium, aligning with the Blueprint goal of metabolic stability.

Can I use avocado oil instead of olive oil?+

Yes, avocado oil has a higher smoke point which is great for searing the pork, while olive oil is excellent for the marinade and dressing to preserve its polyphenol content.