Healthy Vietnamese Broken Rice with Steamed Egg Meatloaf & Crispy Pomfret

For the Rice

300g 10-grain short-grain rice (or short-grain brown rice)
300ml chicken stock
300ml coconut water

For the Steamed Egg Meatloaf

500g lean pork mince
6 duck eggs (or 5 large chicken eggs), divided
1 tablespoon fish sauce
1 teaspoon caster sugar
3 tablespoons crispy fried Thai shallots
75g rice vermicelli, soaked and chopped
50g wood ear mushrooms, soaked and finely chopped
1 tablespoon vegetable oil

For the Fish

2 whole pomfret (or sea bream), cleaned
20g fresh ginger, thinly sliced
3 tablespoons vegetable oil (or avocado oil)

For the Garlic Pea Shoots

250g pea shoots
3 garlic cloves, roughly chopped
1 teaspoon fish sauce
½ teaspoon caster sugar
2 tablespoons water

To Serve

Vietnamese pickled daikon and carrot (optional)

PREPARATION

1. Rinse the rice 3–4 times until the water runs clear. Place it in a saucepan with the chicken stock and coconut water. Bring to the boil, then reduce to a very gentle simmer, cover and cook until the liquid has been absorbed. Remove from the heat and leave covered to steam for 10–15 minutes. Meanwhile, prepare the meatloaf by separating 2 egg yolks and reserving them for the topping. Beat the remaining whole eggs and egg whites with a pinch of salt and pepper, skimming away any foam for a smoother texture.

COOKING

1. Mix the pork mince with the fish sauce, sugar, crispy shallots, chopped vermicelli and wood ear mushrooms until evenly combined.
2. Spoon the pork mixture into a deep heatproof bowl.
3. Pour the beaten egg mixture over the pork, ensuring it fills the gaps.
4. Carefully pour the reserved egg yolks over the top and drizzle with the vegetable oil.
5. Steam for 20–30 minutes, or until the meatloaf is fully set.
6. Score the fish on both sides and tuck slices of ginger into the cuts. Pat the fish dry thoroughly with kitchen paper.
7. Heat the vegetable oil in a large frying pan over a high heat. Briefly crisp the tail and fins, then lay the fish flat. Cook over a high heat for 30 seconds, reduce to a medium heat and continue cooking for 3–4 minutes per side until crisp and cooked through.
8. Remove the fish and keep warm. Using the remaining oil in the pan, stir-fry the garlic until fragrant, then add the pea shoots. Season with the fish sauce and sugar, add the water and cook for 30–60 seconds until just wilted.
9. Divide the rice between serving plates.
10. Add slices of the steamed egg meatloaf, the crispy fish and the garlic pea shoots.
11. Serve with Vietnamese pickled daikon and carrot on the side, if using.

School of Wok Tips

• Cooking the rice with half chicken stock and half coconut water gives it a subtle sweetness that pairs beautifully with the savoury dishes.
• Skimming the foam from the beaten eggs creates a smoother, silkier steamed meatloaf.
• Patting the fish completely dry before cooking helps achieve a crisp skin with less oil.
• Stir-fry the pea shoots for no more than a minute so they retain their crunch and vibrant green colour.

FAQs

What is broken rice?
Broken rice (Cơm Tấm) is made from fractured rice grains that were traditionally separated during milling. It has a softer texture and is a classic accompaniment to many southern Vietnamese dishes.

Can I use chicken eggs instead of duck eggs?
Yes. Duck eggs create a richer, firmer steamed meatloaf, but large chicken eggs are an excellent substitute.

Why use coconut water to cook the rice?
Fresh coconut water adds a delicate natural sweetness that complements the savoury fish, pork and vegetables without overpowering the dish.