Com tam with grilled pork chop, egg and cucumber

Ingredients

For 1 serving

• Pork chops120 g
• Eggs1
• White rice65 g
• Lemongrass10 g
• Garlic1 clove
• Fish sauce2 teaspoons
• Honey1 teaspoon
• Cucumber100 g
• Tomatoes80 g
• Lime juice1 teaspoon
• Saltto taste

Contains: eggs, fish,

Method

1. Remove the outer leaves of the lemongrass and finely chop the white part with the garlic; mix with the fish sauce and honey, turn the pork chop in it and leave to marinate for 15 minutes.
2. Meanwhile rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain and keep covered.
3. Heat a grill pan or griddle over medium-high heat and cook the chop for 4 minutes per side, until well caramelised outside and cooked through, just pink near the bone.
4. Meanwhile fry the egg sunny side up in a non-stick pan over medium heat for 2–3 minutes, until the white is set and the yolk still soft.
5. Wash the cucumber and tomatoes and slice them.
6. Serve the rice with the chop, egg, cucumber and tomatoes, sprinkled with the lime juice.