Com Suon Nuong Recipe (Vietnamese Pork Chop Rice)

I just couldn’t forget how amazing the Com Suon Nuong I had in Hanoi was. It was an old and unassuming eatery that served up only one dish – Vietnamese Pork Chop Rice – which seemingly looked like a humble plate of mixed rice (‘chap chye png’). But that smoky flavour of the meat combined with the different textures and flavours of the accompanying sides was simply delish.

Com Suon Nuong Recipe

Home-made Com Suon Nuong Recipe

I tried to replicate the Com Suon Nuong at home and I thought my first attempt turned out rather successful. Pretty close to the one I had. 😉 Only difference was that I used red & brown rice instead of white rice. Also added a sunny-side up as I remembered the guys who sat next to us at the Hanoian eatery each had one on their plates too. 🙂

Com Suon Nuong Recipe

Different Elements But One Great Flavour

This Com Suon Nuong Recipe has three parts to it – pork chop, potatoes and water spinach (kangkong). You can cook your preferred rice and make sunny-side up eggs as per normal. And then assemble the dish when the rest of the elements are ready.

I made the pork chops in the same way as my Bun Cha Recipe, using caramel sauce for the marinade. Gotta stick with the Vietnamese-style of cooking. 😉

Enjoy this Com Suon Nuong recipe!

Com Suon Nuong Recipe
  • 4 portions of cooked rice
  • 4 sunny-side up eggs
  • 600g pork chops (4 pcs)
  • 4 cloves garlic, peeled & minced
  • 4 shallots, peeled & minced
  • 2 tsp fish sauce
  • 2 tbsp oyster sauce
  • 3 tbsp sugar
  • 6 tbsp hot water
For the braised potatoes:
  • 600g russet potatoes, peeled & sliced
  • 4 shallots, peeled & finely chopped
  • 3 cloves garlic, peeled & minced
  • 2 tbsp tau cheo (fermented soy beans)
  • 1 tbsp palm sugar
  • 1/2 tsp dark soy sauce
  • 2 cups water
  • 1 tsp olive oil
For the kangkong/water spinach:
  • 400g kangkong/water spinach
  • 3 cloves garlic, peeled & minced
  • 1 tsp olive oil
  • 1 tsp light soy sauce
  • small pinch of sugar

Pork chops

To prepare the caramel sauce for the meat, melt sugar in a non-stick frying pan on low heat. Heat till the sugar mixture turns medium brown. Add hot water and continue to cook till you get a syrupy consistency. Transfer the caramel sauce to a small bowl and set aside to cool slightly.
Add garlic, shallots, fish sauce, oyster sauce and caramel sauce (from Step 1) to the pork chops. Coat them thoroughly and leave in fridge to marinate for at least 2 hours.
Grease the grill pan with oil and heat it up.
Transfer the pork chops onto the pan and grill till the meat caramelises and turns slightly charred on both sides.

Braised potatoes

Heat oil in pan and saute shallots and garlic till fragrant.
Add tau cheo and palm sugar and stir till the sugar completely dissolves.
Add the potatoes, water and dark soy sauce. Bring to a boil.
Reduce heat and simmer for 20 minutes.

Water spinach

Heat oil in pan and saute the garlic till fragrant.
Add the kangkong and briefly stir fry till tender.
Season with light soy sauce and sugar.
Serve the pork chops with rice, sunny-side up egg, braised potatoes and water spinach.

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