Cơm Tấm Sườn Que Recipe (Vietnamese Broken Rice With Pork Ribs)

Clean the ribs under running water and pat them dry or leave them to dry.
Rinse the rice two times with water.
Add rice and water in a 1-to-1 ratio into the rice cooker. Drizzle in a little cooking oil and salt. Cook for 30 to 40 minutes.
Mince the shallots and garlic.
Marinate the meat with cashew oil, oyster sauce, condensed milk, honey, sesame oil, olive oil, black sesame seeds, salt, brown sugar, red pepper, soup powder, pepper, minced shallot, and minced garlic for 1 hour.
Finely chop the scallion and fresh chili. Peel and grate the carrot and white radish.
Soak the carrot and white radish in a mixture of vinegar, water, brown sugar, and salt for 15 minutes.
Preheat your oven for a few minutes.
Brush cooking oil on the grill plate and arrange the ribs on it. Roast the meat for 15 minutes at 350°F.
After the 15-minute mark, take the meat out and brush it with the marinade. Roast for another 5 minutes.
Flip and brush the marinade on the other side. Roast for 15 minutes.
Mix hot water, brown sugar, and fish sauce in a bowl to make the dipping sauce.
Pour some olive oil into a heated pan and add the chopped scallions, then stir for 1 to 2 minutes. Your scallion and oil garnish is ready.
Once the rice is cooked, stir it a little to prevent lumping.
Break 2 eggs and make sunny-side-up eggs.
Arrange the plate and enjoy!