Com suon nuong
Com suon nuong is the Vietnamese word for rice. Rice is an important ingredient in Vietnam. Rice is a staple food in Vietnam and a very important ingredient. Rice is used in some capacity in virtually all of the dishes that make up the Vietnamese culinary canon. Com suon nuong tam is widely considered to be one of the most popular dishes that includes rice. This dish is prepared using broken rice grains as opposed to the more traditional long grain rice. Rice that has been damaged while being harvested or produced is referred to as broken rice. Because broken rice was difficult to sell in the past, farmers typically got rid of it or fed it to their animals rather than trying to sell it.
Eventually, subsistence farmers and families living in poverty began consuming it because it was significantly less expensive than standard rice. Rice that has been broken up into smaller grains can be used in a variety of dishes. There's the Com Ga, which is a rice dish topped with chicken marinated in lemongrass, the Com Tom Cang Rim, which features jumbo shrimp, and of course the Com Suon Nuong (rice plate with grilled pork chops).
Why do people like Com suon nuong
Lemongrass imparts its distinctive umani flavour to pork chops grilled in the Vietnamese style, which results in a dish that is simultaneously sweet and savoury. When properly grilled, pork chops retain their juice, flavour, and tenderness, while also acquiring the charred texture of a grilled exterior, which contributes an additional dimension of flavour to the dish.
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Ingredients that go into Com suon nuong
- 3 pounds of pork shoulder
- 3 large shallots, minced
- 1 garlic clove, minced
- 1 stalk of lemongrass, minced
- 1 tablespoon of MSG (optional)
- 1 tablespoon of palm sugar
- 2 tablespoon of brown sugar
- ½ tablespoon of salt
- 2 tablespoon of fish sauce
How to cook Com suon nuong
- Shallots, garlic, and lemongrass should all be combined and processed in a food processor until they are finely minced.
- Put the mixture into a large bowl or a bag sealed with a Ziploc. Include palm sugar, brown sugar, as well as salt and fish sauce in the recipe.
- Rinse the pork chops thoroughly under cold running water to remove any dirt or debris. Make sure the pork chops are completely dry by patting them with a paper towel.
- Add the pork chops with the bones still in them to the mixture. Allow it to marinate for a minimum of six hours in the refrigerator.
- Take the pork chops out of the bowl or bag and set them aside. Throw away any excess liquid from the marinade. Let the pork chops warm up to room temperature before serving.
- The pork chops should be cooked on a grill or in a pan with vegetable oil until a thermometer inserted into the thickest part of the pork chop registers between 140 and 145 degrees Fahrenheit.
- After removing them from the heat, place the pork chops on a plate. Immediately cover the pork chops with aluminium foil to prevent heat loss and to ensure that they continue to cook properly. Allow to sit undisturbed for five minutes before serving alongside a bowl of rice and assorted vegetables.
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What can Com suon nuong be served together with
Snipping the pork chops around the edges like this is a cool technique that you can use to make these "Asian pork chops." Approximately 3-5 cuts per chop, with each cut being approximately 1 inch deep. The pork chops will maintain their flat shape after being cooked on the grill, which is more important than how they look once they have been cooked.
If you don't cut the edges in this manner, the chops will curl as they cook, which will make them more difficult to manage and less likely to cook evenly (unless you bake them). Just cut em.
Other popular Vietnamese food
Besides Com suon nuong, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
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