A massive charcoal-grilled chop impressed two food-loving visitors who couldn’t stop raving about the flavors.
Papaken, a Japanese content creator living in Hanoi for the past three years, recently made headlines after flying from the capital to Ho Chi Minh City with one mission: to enjoy a plate of com tam (broken rice with grilled pork chop). “If I don’t get to eat it, I’m not going back to Hanoi,” he declared.
Papaken (left) and Fukuda (right) enjoy their meal at a famous com tam spot on Nguyen Van Cu Street.
On his YouTube channel, Papaken frequently shares his travel and culinary experiences across Vietnam. During his latest trip to HCMC, he and fellow Japanese friend Fukuda visited a renowned com tam restaurant on Nguyen Van Cu Street in District 1.
Arriving after lunch hours, they were initially informed that the restaurant had run out of grilled pork chops - the main ingredient they were hoping to try. The remaining portions were reserved for earlier customers, and the staff offered chicken as a substitute.
Disappointed but still hungry, the two agreed to order the alternative. However, Fukuda urged Papaken to try asking again, as he had traveled all the way from Hanoi for this dish.
Luckily, a staff member approached their table shortly after and confirmed that two large pork chops were still available. They immediately accepted and eagerly waited for their VND 180,000 ($7.10) rice plates.
The VND 180,000 com tam plate came with an enormous grilled pork chop.The friends repeatedly nodded in approval throughout the meal, praising the flavor-packed, tender pork.Fukuda praised the juicy grilled pork, saying even the meat near the bone was delicious.
When the dish arrived, the two were astonished by the sheer size of the pork chop, which almost completely covered the plate. “It looks like there’s not much rice, but it’s probably just hidden under that massive piece of meat,” Papaken remarked.
Papaken then showed Fukuda how to enjoy com tam like a local - pouring fish sauce over the rice and slicing the meat into bite-sized pieces.
“This is seriously good,” he said after the first bite. “The grilled pork is tender, smoky, and flavorful thanks to the charcoal grilling.”
Fukuda described the meat as juicy and rich due to its fat content. “Even the bits stuck to the bone are delicious,” he added. “It’s a big plate, but we polished it off in no time!”
He emphasized that com tam is a must-try for Japanese tourists visiting Vietnam. Even with the VND 180,000 price tag - among the most expensive items on the menu - he felt the flavor made it absolutely worth it.
The massive pork chops that nearly cover the entire plate are a unique highlight of this decades-old eatery in District 1. Photos by Papaken
The restaurant the duo visited has been serving customers for nearly 40 years and is often jokingly referred to as the com tam place with the largest pork chops in Ho Chi Minh City.
According to the owner, the pork chops are cut from thick loin cuts, marinated in a rich mix of spices, and grilled over charcoal until perfectly cooked on both the inside and out - remaining moist and tender.
The rice is soft yet fluffy, topped with savory scallion oil. A signature touch is the accompanying sweet-and-sour fish sauce with pickled scallions and crunchy carrots, adding balance to the dish.
Vietnamnet.vn
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