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1.1 lb (500 g) broken rice

Water to cover by ¼ inch (0.5 cm)

2.2 lb (1 kg) bone-in pork chops

1.1 lb (500 g) pork shoulder

5 tbsp fish sauce (CHIN-SU recommended)

2 tbsp condensed milk

1.5 tbsp sugar

1 tbsp bouillon powder

1 tsp salt

1 tsp MSG

2 oz (60 g) shallots

1.4 oz (40 g) garlic

3 stalks lemongrass (about 1.2 oz / 35 g), smashed

0.9 oz (25 g) sweet horn peppers, seeded

7 oz (200 g) unsweetened fresh milk

10.5 oz (300 g) ground pork

4 eggs (3 yolks reserved for topping)

0.5 oz (15 g) dried wood ear mushrooms

0.7 oz (20 g) dried vermicelli

3 shallots (for egg meatloaf)

1 tbsp fish sauce (for egg meatloaf)

1 tsp sugar (for egg meatloaf)

½ tsp salt (for egg meatloaf)

½ tsp bouillon powder (for egg meatloaf)

½ tsp ground pepper (for egg meatloaf)

1 tsp annatto oil (for yolk topping)

1 tsp fish sauce (for yolk topping)

1.1 lb (500 g) pork belly, skin off

10.5 oz (300 g) pork skin

2.5 cups (600 g) coconut water

1 oz (30 g) garlic (for pork belly)

1 tbsp fish sauce (for pork belly)

1 tsp sugar (for pork belly)

½ tsp bouillon powder (for pork belly)

⅓ tsp salt (for pork belly)

⅓ tsp ground pepper (for pork belly)

4 tbsp oil (for searing)

½ rice bowl (about 2.6 oz / 75 g) raw rice (for thính)

1 tbsp garlic powder (for thính)

8.8 oz (250 g) pork fat, skin off, cut into ½-inch (1 to 1.5 cm) cubes

1.8 oz (50 g) scallions, sliced

½ tbsp water (for scallion oil)

⅓ tsp salt (for scallion oil)

⅔ cup (about 160 ml) fish sauce (for drizzling sauce)

⅔ cup (about 130 g) sugar (for drizzling sauce)

⅔ cup (about 160 ml) water (for drizzling sauce)

1 slice pineapple (about 1.4 oz / 40 g), chopped

Minced chili, optional

Daikon and carrot, julienned

1 tbsp salt (for pickled vegetables)

½ cup sugar (for brine)

½ cup warm water (for brine)

½ cup white vinegar (for brine)

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1. Add 1 ½ tbsp sugar and 2 tbsp condensed milk to 2.2 lb (1 kg) bone-in pork chops and 1.1 lb (500 g) pork shoulder. Work it in for about a minute until every piece looks coated, then rest for 10 minutes.

2. Stir together 5 tbsp fish sauce, 1 tbsp bouillon powder, 1 tsp salt, and 1 tsp MSG. Pound 2 oz (60 g) shallots, 1.4 oz (40 g) garlic, and 0.9 oz (25 g) seeded sweet horn peppers into a rough paste. Smash 3 lemongrass stalks and cut them into 2 to 3 cm pieces, then add all the aromatics and the fish sauce mixture to the pork and mix for 2 minutes.

3. Pour in 7 oz (200 g) unsweetened fresh milk and mix until the pork is evenly coated. Cover tightly and refrigerate for at least 4 hours, or overnight for deeper flavor.

4. Soak 0.5 oz (15 g) dried wood ear mushrooms and 0.7 oz (20 g) dried vermicelli in warm water until softened. Drain, squeeze out excess water, slice the mushrooms, and cut the vermicelli into short pieces.

5. Separate 4 eggs and set aside 3 yolks for the topping. Mix the remaining egg with 10.5 oz (300 g) ground pork, the mushrooms, vermicelli, and chopped shallots. Season with 1 tbsp fish sauce, 1 tsp sugar, ½ tsp salt, ½ tsp bouillon powder, and ½ tsp ground pepper. Mix to an even texture.

6. Line a mold with banana leaf or plastic wrap and spoon in the pork mixture, leaving ½ inch (1 cm) clear at the top for the yolk layer. Set in a steamer over boiling water, keep the lid cracked open for the first 3 minutes, then cover and steam for 20 to 25 minutes total.

7. Beat the 3 reserved yolks with 1 tsp annatto oil and 1 tsp fish sauce until smooth. Brush across the surface of the steamed meatloaf, cover, and steam for 5 more minutes. Cool completely before unmolding and slicing.

8. Rub 10.5 oz (300 g) pork skin with 1 tbsp salt and the juice of 1 lime, kneading and squeezing for about a minute. Scrub with the spent lime halves, then rinse under cold water 2 to 3 times until the water runs clear.

9. Bring 8 cups (2 liters) of water to a boil with 1 smashed shallot, 0.7 oz (20 g) smashed ginger, ½ tsp salt, and 2 tbsp vinegar. Add the cleaned pork skin and boil for 10 minutes only. Plunge into cold water, rinse twice, and drain fully.

10. Smash and mince 1 oz (30 g) garlic, then rub it into 1.1 lb (500 g) skinless pork belly with ⅓ tsp salt, ½ tsp bouillon powder, 1 tbsp fish sauce, 1 tsp sugar, and ⅓ tsp ground pepper. Marinate for 20 minutes.

11. Heat 4 tbsp of cooking oil over medium heat, then sear the pork belly until browned on all sides. Pour in 2 ½ cups (600 g) coconut water and simmer, turning every 2 to 3 minutes, until the liquid cooks off and the pork wears a sticky caramel glaze. Cool before slicing thinly.

12. Put ½ rice bowl (about 2.6 oz / 75 g) of raw rice in a dry pan over medium heat. Stir constantly until the grains turn cloudy white with a faint golden tint and smell nutty. Take off the heat and grind to a fine powder.

13. Combine ⅔ cup (about 160 ml) fish sauce, ⅔ cup (about 130 g) sugar, and ⅔ cup (about 160 ml) water in a pot. Heat until the sugar dissolves and it comes to a boil, then drop in 1 thick slice of pineapple (about 1.4 oz / 40 g). Simmer on low-medium for 10 minutes until the sauce thickens to a light syrup. Stir in chopped chili when serving.

14. Wash 1.1 lb (500 g) broken rice under cold water 2 times only, then add to a rice cooker with water covering the grains by ¼ inch (0.5 cm). Cook on the normal setting.

15. Cut 8.8 oz (250 g) skinless pork fat into ½-inch (1 to 1.5 cm) cubes. Add to a pan with ½ tbsp water and ⅓ tsp salt, then cook over high heat, stirring, until the fat renders and the solids turn golden. Pour the hot fat and crisp bits over 1.8 oz (50 g) sliced scallions in a bowl and toss right away.

16. Slice the cooled pork skin into thin strips about 5 cm long, then slice the cooled braised belly thinly and into small strips. Tip both into a large bowl with 1 tbsp garlic powder and 2 to 3 tbsp of the toasted rice powder, then toss until everything wears a dry, even coat.

17. Brush off the aromatics clinging to the marinated pork. Clamp the meat in a grilling rack and set over charcoal. Start at 2 to 3 minutes per side, then keep turning for about 20 minutes total until golden-charred and cooked through. Take to an internal temperature of 145°F (63°C).

18. Scoop the broken rice onto a plate and slice the grilled pork into bite-sized pieces. Set the pork chops (sườn), a slice of egg meatloaf (chả), and a mound of pork skin (bì) alongside the rice with pickled vegetables. Spoon the scallion oil (tóp mỡ hành) over the rice, and serve the drizzling sauce (nước mắm) on the side.

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