Thinly slice pork chops if they are too thick. In a bowl, combine fish sauce, soy sauce, oyster sauce, sugar, minced garlic, minced shallots, black pepper, vegetable oil, and five-spice powder.
Add pork chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
In a small bowl, dissolve sugar in warm water. Add fish sauce, rice vinegar, minced garlic, sliced chilies, and lime juice. Stir well and set aside.
Rinse broken rice thoroughly until water runs clear. In a rice cooker or pot, combine rinsed rice and water. Cook according to package instructions or until done.
Preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates.
Place marinated pork chops on the hot grill. Grill for 4-6 minutes per side, or until cooked through and nicely charred, basting with any leftover marinade during grilling.
Heat vegetable oil in a small pan until shimmering. Add chopped green onions and cook for 30 seconds until fragrant but not browned. Set aside.
In a separate non-stick pan, heat a small amount of oil over medium heat. Fry eggs sunny-side up until the whites are set and the yolks are still runny.
Spoon broken rice onto a serving plate. Arrange grilled pork chop, a fried egg, pickled daikon and carrots, shredded pork skin (if using), and sliced cucumbers alongside the rice.
Drizzle the green onion oil over the rice and components. Serve immediately with Nước Chấm on the side. Garnish with fresh cilantro and mint if desired.
Cook this in the app — save it & get tonight’s menu
Get the app
