Cơm tấm (Vietnamese grilled broken rice)

Instructions

1. Rinse the broken rice until the water runs clear, then cook it with 1.5 times its volume of water for 25 minutes, covered, over low heat.
2. Mix the marinade ingredients and coat the pork chops, then leave to rest for at least 30 minutes.
3. Grill the chops in a very hot pan or under the grill, 4 to 5 minutes per side, until golden and caramelised.
4. Make the nuoc cham by mixing the nuoc mam, sugar, water, lime juice and chopped chilli until the sugar dissolves.
5. Make a thin omelette with the beaten eggs and a little salt, then cut it into strips.
6. Plate the rice, add the chop, omelette, sliced cucumber and tomato, then drizzle with nuoc cham.