Vietnamese BBQ Lamb with Cơm Tấm (Broken Rice)
4-5 Servings
0:20 Prep
0:35 Cook
Moderate - You'll be right!
What Is Cơm Tấm (Vietnamese Broken Rice)?
Cơm tấm (Vietnamese broken rice) is one of the few savoury dishes in Vietnamese cuisine traditionally eaten with a fork and spoon. In this version, char-grilled lemongrass lamb chops are served over fluffy steamed broken rice, alongside fresh Vietnamese herbs and a sweet, zesty nước mắm–style sauce.
A staple of Vietnamese street food and Vietnamese-Australian households alike, cơm tấm is loved for its versatility. The dish is built around easily interchangeable elements—different sauces, herbs, pickles and proteins—making no two plates exactly the same.
Vietnamese BBQ Lamb with an Aussie Twist
A classic plate of cơm tấm typically features grilled pork chops, a fried egg, sliced cucumber, pickled vegetables and a side of nước mắm (Vietnamese fish sauce dipping sauce). My favourite version, however, is one often enjoyed on the day of—or the day after—a traditional Vietnamese BBQ, where lamb chops on the grill are a must.
Lemongrass Marinade for Lamb
The marinade is key when it comes to Vietnamese BBQ lamb. It helps balance and mellow the natural gamey flavour of lamb, while infusing it with the subtle, fragrant aromas of lemongrass, garlic and shallots, rounded out with savoury umami from anchovy salt or MSG. This combination is unmistakably Vietnamese and incredibly moreish.
Cooking Lamb Over Charcoal or Grill
For the best results, cook the lamb quickly over searing-hot charcoal or a ripping-hot grill to achieve that smoky char while keeping the meat juicy. Marinating the lamb for at least 24 hours is essential—it allows the flavours to penetrate deeply and ensures every bite is packed with flavour.
If you’re craving cơm tấm or simply a comforting rice dish with bold flavours, do yourself a favour and try this Vietnamese BBQ lamb variation. It’s a true taste of Vietnam with a distinctly Aussie twist—perfect for weeknight cooking or weekend barbecues.
Ingredients:
Grilled lamb:
3 cloves of garlic
1 bunch spring onion stalks (white part)
4 Lemongrass stalks finely chopped
1 rosemary sprig (leaves only)
1 tablespoons sesame oil
2 tablespoons oyster sauce
½ teaspoon anchovy salt
½ tablespoon sugar
1 teaspoon sea salt
1 teaspoon cracked black pepper
2 tablespoons neutral cooking oil
100ml water
1kg lamb forequarter chops or ribs
Broken rice:
300g broken jasmine rice
2.5L water
3 birds eye chillies de-seeded
3 cloves of garlic
3 tablespoons of sugar
40ml of hot water
40ml of cold water
½ lime juiced
3 tablespoons of apple cider vinegar
3 tablespoons of fish sauce
Spring onion oil:
1 bunch spring onions green tops
½ teaspoon salt
½ teaspoon sugar
50ml neutral cooking oil
Tomato sauce
1 brown onion sliced
4 tablespoons tomato sauce
4 tablespoons water
1 tablespoon sugar
Fried egg:
5 free-range eggs
20ml cooking oil
Other:
2 tablespoons neutral cooking oil
2 Lebanese cucumbers julienne
1 bunch Vietnamese perilla roughly chopped
1 bunch mint roughly chopped
Special equipment:
1 x mortar and pestle
1 x large grill pan (preferably cast iron)
Method:
Grilled lamb:
1. In a mortar and pestle crush garlic and spring onion stalks then remove and place into a large mixing bowl along with remaining marinade ingredients and mix well to combine before adding the lamb. Massage marinade into the lamb, cover and place in the fridge to marinate overnight.
2. Remove lamb from fridge 1 hr before cooking. Over hot charcoal or a large cast iron griddle, grill lamb on medium-high for 3-4 mins on each side for medium and allow to rest for 5 mins before serving.
How to cook Broken rice:
1. Rinse broken rice under water a few times until water runs clear to remove excess starch. Add to a medium pot of boiling water and boil for 3-4 minutes or until rice grain is half cooked through then strain well with a colander and return rice to pot, cover and simmer on low for 15 mins then remove from heat but keep covered until serving.
Nước Mắm (Vietnamese fish sauce):
1. In a small mixing bowl add sugar and dissolve with hot water.
2. In mortar and pestle, crush and pound chillies and garlic into a paste then add lime juice, apple cider vinegar, fish sauce, cold water and dissolved sugar water then mix well.
Spring onion oil:
1. In a small bowl add salt and sugar to finely chopped spring onions and mix well.
2. In a small pot or milk pan bring 30ml cooking oil to smoking point.
3. Carefully pour oil onto the spring onions then mix well and set aside
Tomato sauce:
1. In a small saucepan, add oil and sauté onion until fragrant then add remaining ingredients, mix well, bring to the boil then remove from heat and set aside.
Fried egg:
1. In a small fry pan on low-medium heat, fry egg sunny side up then remove and add a pinch of sea salt to the yolk. Repeat for remaining eggs then set aside.
Plating:
1. Pack broken rice into a rice bowl to mold rice then remove and add on a large plate and a teaspoon of spring onion oil and tomato sauce then top with a fried egg and another teaspoon of spring onion oil.
2. Cut lamb into bite sized pieces and add to plate along with cucumber, fresh herbs and a small bowl of nước mắm.
3. To enjoy, pour nước mắm over rice and mix everything until well combined.
Why You’ll Love This Recipe:
Combines Vietnamese street food flavours with Australian BBQ culture
Fragrant lemongrass lamb marinade that stays juicy and tender
Perfect balance of sweet, savoury, smoky and fresh
Naturally gluten-free (depending on fish sauce)
Ideal for meal prep, family dinners or BBQs
A fresh alternative to traditional pork-based cơm tấm
