Cơm Tấm Bì Chả

Bì is thinly shredded pork skin, often mixed with finely shredded pork and toasted rice powder, while chả refers here to steamed pork and egg meatloaf. The combination is commonly served over broken rice with nước mắm, pickles, and scallion oil. [Source](https://guide.michelin.com/vn/en/article/dining-out/what-is-com-tam-com-tam-ba-ghien)

Tấm refers to rice grains fractured during milling, not to a separate rice species. In Saigon, this formerly inexpensive ingredient became the base for a full plate topped with pork, bì, chả, and sauce. [Source](https://e.vnexpress.net/news/food-recipes/how-to-make-broken-rice-com-tam-4724839.html)

They share the broken-rice base, but cơm tấm sườn centers on a grilled pork chop, while bì chả highlights shredded pork skin and steamed egg meatloaf. Restaurants may combine all three as cơm tấm sườn bì chả. [Source](https://guide.michelin.com/vn/en/article/dining-out/what-is-com-tam-com-tam-ba-ghien)

The dish balances savory pork with the sweet-salty-acidic nước mắm dressing and the soft texture of steamed rice and chả. Southern Vietnamese servings commonly add đồ chua pickles and mỡ hành, or scallion oil. [Source](https://www.vietnamonline.com/entry/com-tam-broken-rice.html)