This Vietnamese rice farmer-style plate pairs steamed rice with grilled pork, crisp quick-pickled vegetables, cucumber, scallion oil, and a tangy fish-sauce dressing. It takes inspiration from cơm tấm, a southern Vietnamese rice plate especially associated with Saigon; there is no single canonical dish called “Vietnamese rice farmer,” and everyday rice plates vary by household and region.
Ingredients
- 1½ cups (300 g) broken rice or jasmine rice
- 1¾ cups (415 ml) water, for cooking the rice; use the amount recommended on the rice package if different
- 1 lb (450 g) boneless pork chops, about ¾ inch (2 cm) thick
- 2 tablespoons (30 ml) fish sauce, for the pork marinade
- 1 tablespoon (12 g) granulated sugar, for the pork marinade
- 1 tablespoon (15 ml) neutral oil, such as canola, for the pork marinade
- 1 tablespoon (15 ml) finely minced lemongrass, tender inner part only
- 2 garlic cloves (6 g), finely minced
- ¼ teaspoon (1 g) freshly ground black pepper
- 1 medium carrot (100 g), peeled and cut into thin matchsticks
- 4 oz (115 g) daikon radish, peeled and cut into thin matchsticks
- ¼ cup (60 ml) rice vinegar, for the quick pickles
- ¼ cup (60 ml) warm water, for the quick pickles
- 1 tablespoon (12 g) granulated sugar, for the quick pickles
- ¼ teaspoon (1.5 g) fine salt, for the quick pickles
- ⅓ cup (80 ml) warm water, for the dressing
- 3 tablespoons (45 ml) fish sauce, for the dressing
- 2 tablespoons (30 ml) fresh lime juice, plus lime wedges to serve
- 2 tablespoons (25 g) granulated sugar, for the dressing
- 1 small garlic clove (3 g), finely minced, for the dressing
- 1 small Thai bird’s-eye chile (about 5 g), thinly sliced, or to taste
- 3 scallions (30 g), thinly sliced
- 2 tablespoons (30 ml) neutral oil, for the scallion oil
- 1 medium cucumber (300 g), thinly sliced
- 1 medium tomato (150 g), cut into wedges
- ¼ teaspoon (1.5 g) fine salt, for seasoning the pork just before grilling
Instructions
- Start the quick pickles. Put the carrot and daikon in a heatproof bowl. Stir the rice vinegar, ¼ cup (60 ml) warm water, sugar, and salt together until dissolved, then pour the mixture over the vegetables. Toss and press them under the liquid. Set aside for at least 30 minutes while you prepare the rest of the meal, tossing once or twice. These are lightly pickled vegetables, not shelf-stable preserves.
- Marinate the pork. In a small bowl, combine 2 tablespoons (30 ml) fish sauce, 1 tablespoon (12 g) sugar, 1 tablespoon (15 ml) oil, lemongrass, garlic, and black pepper. Put the pork in a shallow dish or sealable food-safe bag and coat it with the marinade. Refrigerate for 30 minutes. Keep the pork chilled during marinating; do not leave raw meat at room temperature.
- Rinse and cook the rice. Rinse the rice in a bowl of cool water, gently swirling it, then drain. Repeat two or three times, until the water is less cloudy. Combine the rice and 1¾ cups (415 ml) water in a saucepan. Bring to a boil, cover, and turn the heat to low. Simmer according to the package directions, usually about 15 minutes for broken rice or jasmine rice. When the water is absorbed, turn off the heat and let the rice stand, covered, for 10 minutes. Fluff it with a fork before serving.
- Mix the dressing. In a bowl, stir ⅓ cup (80 ml) warm water with 2 tablespoons (25 g) sugar until dissolved. Add 3 tablespoons (45 ml) fish sauce, lime juice, minced garlic, and sliced chile. Taste: it should be a lively balance of salty, sweet, sour, and lightly hot. Add a little more lime or water if it tastes too strong. Set aside; each person can spoon it over their plate.
- Make the scallion oil. Put the sliced scallions in a small heatproof bowl. Warm 2 tablespoons (30 ml) neutral oil in a small saucepan until hot but not smoking, then carefully pour it over the scallions. Stir and leave it to cool slightly. The scallions should soften and turn fragrant without browning.
- Prepare the grill and vegetables. Heat an outdoor grill or grill pan to medium-high. If using a grill pan, lightly oil it. Drain the pork marinade and discard it; it has touched raw meat and must not be used as a serving sauce. Season both sides of the pork with ¼ teaspoon (1.5 g) salt. Arrange the cucumber and tomato on a platter, and drain the quick pickles when they have had at least 30 minutes to sit.
- Grill the pork safely. Grill the chops for about 4–6 minutes per side, depending on thickness and heat, turning once. Check the center of each chop with a food thermometer: the USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If a chop has not reached that temperature, continue cooking and check again. Rest the cooked pork for 3 minutes, then slice it across the grain. The rice should finish its covered rest while the pork cooks.
- Assemble and serve. Divide the hot rice among four bowls or plates. Add sliced pork, pickled carrot and daikon, cucumber, and tomato. Spoon scallion oil over the rice and pork, and serve the fish-sauce dressing and lime wedges alongside so everyone can season their own plate.
Tips
- Choose rice by texture. Broken rice gives this plate its characteristic tender, slightly irregular texture. It can be harder to find outside Vietnamese or Asian grocery stores, so jasmine rice is a practical substitute; it will be more fragrant and less crumbly. Check the package for water and cooking-time guidance, since rice varieties differ.
- Use lemongrass carefully. Trim away the dry outer layers and mince only the tender inner portion very finely, since larger pieces can be woody. If fresh lemongrass is unavailable, use 1 teaspoon (about 2 g) lemongrass paste. It gives a softer, less fibrous aroma; avoid using a large amount of dried lemongrass, which can taste dusty.
- Keep the pork moist. Chops that are much thinner than ¾ inch can cook quickly, so begin checking early with a thermometer. Avoid pressing the meat against the grill, which squeezes out juices. The 3-minute rest is important, and it also gives you time to finish the plates.
- Adjust the dressing gradually. Fish sauce brands differ in saltiness, and chiles vary in heat. Start with the listed amount, taste, and adjust with lime for more tang or a little water for a gentler sauce. For a fish-free alternative, use soy sauce in place of fish sauce; the result tastes less briny and more rounded, so add lime to taste.
Serving Suggestions
Serve the components in separate piles or arrange them over the rice, as you would a composed rice plate. Keep the dressing on the side rather than pouring it over everything in advance: that lets the rice stay fluffy and makes it easy for each person to choose how much salty-sour sauce to add. A small bowl of extra pickles, lime wedges, and sliced chile gives the meal a bright, crunchy finish.
This plate is filling on its own, but it also works with a simple vegetable soup or a side of blanched greens. If serving a group, put the rice in a covered serving bowl and arrange the pork and vegetables on a platter so diners can build their own portions. The recipe is suited to lunch or dinner, and the toppings can be scaled separately if some guests prefer more vegetables or less pork.
Variations
Make it more like a classic cơm tấm plate. If available, use broken rice and add a fried egg or a slice of Vietnamese steamed egg meatloaf. Cook egg dishes to 160°F (71°C) according to the USDA FSIS safe minimum; check with a food thermometer where practical. These additions make the plate richer, so you may want to serve extra cucumber and pickles alongside.
Swap the protein. Boneless chicken thighs can replace the pork, but poultry must reach 165°F (74°C) at the thickest part, checked with a food thermometer, under USDA FSIS guidance. Firm tofu also works: press it briefly, cut it into slabs, and marinate for 20–30 minutes before grilling or pan-searing. Tofu will not need a meat temperature check, and it absorbs the fish-sauce marinade more readily than pork, so keep it in the refrigerator while it sits.
Change the pickle balance. Use all carrot if daikon is unavailable, or add thinly sliced cucumber just before serving. Carrot-only pickles are sweeter and less peppery than the carrot-daikon mix. For a mild plate, leave the chile out of the dressing and offer it at the table; for more heat, add a second small chile a little at a time.
Make a meat-free bowl. Use thick slices of grilled eggplant or pan-seared mushrooms instead of pork, and season them with a little soy sauce, sugar, oil, garlic, and lemongrass. For a fully vegetarian dressing, replace fish sauce with soy sauce and add lime juice to restore some brightness. The flavor will not be identical, but the rice, pickles, fresh vegetables, and scallion oil still make a balanced, savory plate.
Storage and Reheating
Refrigerate cooked rice, pork, and cut vegetables within 2 hours of cooking, storing them in separate airtight containers. The cooked pork and rice keep for 3–4 days in the refrigerator at 40°F (4°C) or below. Keep the quick pickles and dressing refrigerated, too; for best crunch, eat the pickles within about 5 days. Do not store the pork in the raw marinade, and discard any dressing or marinade that has been in contact with raw meat.
For longer storage, freeze cooked pork and rice in airtight containers for up to about 2 months for best quality. Thaw in the refrigerator, not on the counter. Reheat only the portions you plan to eat: add a spoonful of water to the rice and cover it while warming in the microwave or on the stovetop. Reheat leftovers, including pork, to 165°F (74°C), checked with a food thermometer. Add cucumber, tomato, pickles, and scallion oil after reheating so the fresh toppings keep their texture. If rice or pork has been left at room temperature for more than 2 hours, discard it rather than trying to chill it for later.
Frequently Asked Questions
Is “Vietnamese rice farmer” the name of a traditional dish?
Not generally. The phrase is not a standard name for one specific Vietnamese recipe. This version is a home-style rice plate inspired by familiar southern Vietnamese combinations and cơm tấm, with rice, grilled pork, fresh vegetables, pickles, scallion oil, and fish-sauce dressing. Household meals and regional versions differ, so treat it as an adaptable interpretation rather than a definitive traditional formula.
Can I make the rice and pickles ahead?
Yes. Make the quick pickles up to 5 days ahead and keep them refrigerated in a covered container. Rice can be cooked earlier the same day, cooled promptly, and refrigerated; reheat it until steaming hot and to 165°F (74°C). For the best texture, grill the pork close to serving time, or cook it ahead and reheat only once.
What can I use instead of fish sauce?
For the dressing, use soy sauce as a straightforward fish-free substitute, starting with a little less and adding lime or water to taste because soy sauces vary in saltiness. For the pork marinade, soy sauce works too, though the pork will taste less distinctly Vietnamese in its savory, briny flavor. Coconut aminos are another option, but they are sweeter and milder, so reduce the sugar slightly and adjust the lime.
Do I need a grill to cook the pork?
No. A heavy skillet or grill pan works well. Heat it over medium-high, add a thin film of oil, and cook the chops, turning once, until the center reaches 145°F (63°C), then let them rest for 3 minutes. If the outside browns before the inside is ready, lower the heat and continue cooking, checking with a thermometer rather than relying on color alone.
Can I make this recipe less spicy?
Yes. Omit the bird’s-eye chile from the dressing and serve sliced chile separately for anyone who wants it. The lime, sugar, fish sauce, pickles, and scallion oil provide plenty of flavor without chile heat. If you are unsure how hot a particular chile is, add only a small slice, taste the dressing, and increase it gradually.
How do I keep leftover rice from drying out?
Store rice in a sealed container as soon as it has cooled enough to refrigerate, and avoid leaving it uncovered in the refrigerator. When reheating, sprinkle a little water over the rice and cover the container loosely so steam can soften the grains. Heat it thoroughly to 165°F (74°C), then fluff it before serving with the reheated pork and fresh toppings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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