Broken rice with grilled pork chop (Cơm tấm sườn)

1. Rinse the broken rice twice, cover with the water and cook gently for 15-18 minutes, then leave to stand, covered, for 10 minutes.

2. Pound the pork chops to 1 cm thick; pound the lemongrass, garlic and shallots to a paste, mix with the fish sauce, honey, sugar, pepper and oil, and marinate the meat in it for at least 1 hour.

3. Cook the chops on a hot grill or griddle pan for 4-5 minutes per side until caramelised and cooked through.

4. Slice the spring onions and pour over 2 tbsp hot oil; fry the eggs sunny side up in the remaining oil.

5. For serving, mix the fish sauce with the sugar, lime juice and 4 tbsp water.

6. Mound the rice on plates, add the chop and fried egg, spoon over the spring onion oil and serve with cucumber, tomato and the fish sauce dip.

Tip: Saigon's (Ho Chi Minh City's) signature breakfast and lunch. Broken rice was once the cheap rice of the poor; today it's loved because it's softer and soaks up the sauce. If you can't find it, lightly crush jasmine rice.