Breakfast

Cơm Tấm Tart: Crispy Rice Cake with Soft Egg Yolk, Black Garlic Oil & Charred Scallion Ash

Name: Cơm Tấm Tart: Crispy Rice Cake with Soft Egg Yolk, Black Garlic Oil & Charred Scallion Ash
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1.5 cups cooked jasmine rice (day-old, chilled); 2 tablespoons clarified butter; 4 whole black garlic cloves, minced; 3 tablespoons neutral oil; 3 scallions, whites and greens separated; 2 large eggs (room temperature); 1 teaspoon fish sauce; ½ teaspoon white pepper; 1 tablespoon rendered pork fat (optional); Sea salt

Fragrant jasmine-infused broken rice is pressed thin and pan-fried until shatteringly crisp, then topped with a barely-set soft-cooked egg whose yolk breaks into liquid gold. Black garlic oil pools beneath toasted scallion ash, creating layers of bitter sweetness, umami, and burnt aromatics—every element distinctly cooked to its apex.

617cal per serving 10gprotein 38gcarbs 47gfat 15min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this