Cơm Tấm Vietnamese Broken Rice

Ingredients

• For the Grilled Pork:
• 1/4 cup (60ml) warm water
• 1/4 cup (60ml) fish sauce
• 1/4 cup (50g) sugar
• 2 tablespoons (30ml) vegetable oil
• 1/4 cup (30g) chopped shallot (about 1 large shallot)
• 1/4 cup (30g) sliced scallions (white and green parts)
• 2 tablespoons (24g) chopped garlic ( about 3 cloves)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds (about 680g) skin-on, boneless pork butt, thinly sliced 1/8-inch thick (see notes)
• 8-inch wooden skewers, soaked for 30 minutes before threading to prevent burning
• For the Pork-and-Egg Meatloaf:
• 1 ounce (30g) cellophane noodles, preferably made from mung beans
• 1/2 ounce (16g) wood ear mushrooms
• 3 large eggs, separated
• 1 tablespoon (15ml) fish sauce
• 1/2 tablespoon (12g) sugar
• 1/4 teaspoon freshly ground black pepper
• 12 ounces (344g) ground pork
• 1/4 cup (30g) finely chopped shallot (about 2 shallots)
• 2 tablespoons (15g) sliced scallions (green parts only)
• For the Shredded Pork:
• 12 ounces (340g) boneless, skinless pork butt, halved
• 3 1/2 ounces (99g) packaged fresh or frozen shredded pork skin, such as Bì Heo Tươi Tây Hồ brand, completely thawed, (see note)
• 2 teaspoons (6g) Diamond Crystal kosher salt, divided
• 1 tablespoon (15ml) vegetable oil
• 2 tablespoons (25g) minced garlic (about 3 cloves)
• 1 tablespoon (9g) store-bought (such as Thính Saigon brand) or homemade roasted rice powder (if homemade, follow the linked recipe but using jasmine rice in place of glutinous rice; see note)
• For the Broken Rice:
• 3 cups (600g) broken jasmine rice, such as Three Ladies or Parrot brand
• 3 cups (720 ml) water
• For the Drizzling Sauce:
• 1/2 cup (90ml) warm water
• 1/4 cup (50g) sugar
• 2 tablespoons (30ml) fish sauce, plus more to taste

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