A Saigon everyday favorite, cơm tấm is made with broken rice served alongside marinated grilled meat and pickled vegetables. It is finished with a sweet-and-sour fish sauce dressing for a quick, balanced meal.
Mix the fish sauce, sugar, and garlic, then rub the mixture over the chicken. Marinate for at least 30 minutes.
Cook the broken rice using the traditional method, steaming it over low heat.
Mix the carrot and radish with vinegar and sugar. Let stand for 10 minutes.
Cook the chicken on a grill or in a pan over medium-high heat for 8–10 minutes, until browned on both sides and cooked through.
Mix the fish sauce, sugar, lemon juice, and water to make the sauce.
Arrange the grilled chicken and pickles beside the rice. Serve hot, with the sauce in a separate bowl.
Store raw marinated chicken in the refrigerator for 1 day or in the freezer for 2 months. Store the pickles in the refrigerator for 1 week.
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