Vegan Vietnamese Broken Rice
This is a vegan spin on the classic Vietnamese dish, Cơm Tấm. The recipe features a combination of flavorful components including marinated vegan pork slices, a vegan pork skin replacement made from glass noodles and mushrooms, aromatic scallion oil, and a tangy Vietnamese dipping sauce.
Ingredients
Broken rice
- 1 cup broken rice
- 1 1/2 cup water
- 1 pinch salt
Vegan pork slices
- 12 texturized soy protein slices
- 1 lemongrass stem minced
- 2-3 garlic cloves minced
- 2 small shallots minced
- 1 tbsp vegan oyster sauce
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp turmeric
- 1/4 tsp black pepper
- 1 tbsp water
Vegan pork skin replacement
- 4 tbsps vegetable oil
- 50 grams glass noodles
- 3 garlic cloves minced
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 150 grams Pleurotus mushrooms shredded
- 1/2 tsp sugar
- 1/4 tsp black pepper
- 2 tbsps roasted rice flour
- boiling water just a little bit
- salt to taste
Scallion oil
- 1/2 cup scallion sliced round and thin
- 3 tbsps vegetable oil
- 1 pinch of salt
Vegan Vietnamese dipping sauce
- 4 tbsps warm water
- 2 tbsps vegan fish sauce
- 1 tbsp sugar
- 1 tbsp lime juice
- 2 garlic cloves minced
- 1 chili pepper or red pepper flakes sliced round and thin
Toppings
- Lettuce whole leaves or thin slices
- Cucumber sliced
- Tomato sliced
- picked carrot and daikon optional
- tofu loaf optional
Instructions
Broken rice
- Rinse 1 cup of broken rice under cold water until the water runs clear.
- In a pot, combine the rinsed rice, 1 1/2 cups of water, and a pinch of salt. Cook until the water evaporates.
Vegan pork slices
- Soak the texturized soy protein or vegan pork slices in water to soften for at least 30 minutes.
- In a bowl, combine minced lemongrass, minced garlic, minced shallots, vegan oyster sauce, soy sauce, oil, sugar, turmeric, black pepper, and water to create the marinade.
- Squeeze out the water from the softened vegan pork slices and marinate them in the sauce for at least another 30 minutes.
- Fry the marinated vegan pork slices in a pan until golden brown on both sides.
Vegan pork skin replacement
- Heat oil in a pan and fry 1/3 of the glass noodles until crispy, then set aside. Once the oil is hot, it will fry instantly.
- Soak the remaining glass noodles in hot water for about 5 minutes, then drain.
- In a pan, sauté minced garlic in sesame oil.
- Add shredded Pleurotus mushrooms and soy sauce to the pan and cook until most of the water evaporates.
- Season the mushroom mixture with salt, sugar, and black pepper, then cook for an additional 1-2 minutes.
- Add the drained glass noodles to the pan, mix well, and turn off the heat.
- Mix in the fried noodles and roasted rice powder.
Scallion oil
- Thinly slice the spring onions (green part).
- Heat oil in a pan, then add the sliced spring onions and a pinch of salt.
- Cook until the spring onions have softened (about 3 minutes).
Vegan Vietnamese dipping sauce
- In a bowl, combine warm water, vegan fish sauce, sugar, and lime juice. Stir until the sugar has dissolved.
- Add minced garlic and chili or red pepper flakes to the bowl, then mix well.
- Allow the sauce to sit for at least 15 minutes before serving.
Assembling the ingredients
- Fill a small bowl with cooked rice, press it gently, then invert the bowl onto a plate.
- Arrange the vegan pork slices and skin replacement on the plate next to the rice.
- Garnish the plate with lettuce, cucumber, tomato slices, and other toppings of your choosing.
- Drizzle scallion oil over the rice and vegan pork.
- Serve the dish with the Vietnamese dipping sauce on the side or in the middle of the plate (if it fits).
Video
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