A plate of broken rice grains topped most classically with grilled pork chop, shredded pork skin, a steamed egg-and-pork cake, and scallion oil, served with nước chấm and pickles.
Breakfast and lunch staple in Sài Gòn, eaten with a fork and spoon rather than chopsticks.
South (Sài Gòn)
Strongly southern. The full combination plate is called cơm tấm sườn bì chả, and every shop argues about the marinade.
A dish that started as the cheap byproduct and became a signature — a story Vietnamese cooks tell with some satisfaction.