Cover A special menu featuring Com Tam Mot Trieu—a dish that captivates at first glance, brimming with an array of tempting ingredients
(photo: courtesy of AnAn Saigon restaurant)
A special menu featuring Com Tam Mot Trieu—a dish that captivates at first glance, brimming with an array of tempting ingredients (photo: courtesy of AnAn Saigon restaurant)
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The menu at AnAn restaurant shines a spotlight on the vibrant street food of bustling Saigon, reimagined as a contemporary emblem of Chef Peter Franklin’s culinary vision—one that delicately balances heritage with innovation.
Chef Peter Cuong Franklin, known for his thoughtful reinterpretations of traditional Vietnamese fare, has unveiled a new creation: Com Tam Mot Trieu.
Long regarded as a quintessential Saigon dish, it now serves as a canvas for the internationally recognised chef to demonstrate his deft hand at marrying premium ingredients with elevated techniques. A dish at once familiar and refined, it also marks the beginning of a new chapter in his journey to uncover and elevate the untapped potential of Vietnamese cuisine.
Can Chef Peter Franklin identify a dish that best encapsulates the restaurant’s culinary ethos—beyond the already iconic signatures of AnAn?
Alongside much-loved creations such as Dalat Pizza and Banh Xeo Taco, both of which date back to AnAn Saigon’s early days seven years ago, Com Tam Mot Trieu now stands as my signature. It articulates most clearly my philosophy: to elevate humble street food and traditional Vietnamese staples into sophisticated culinary experiences, inviting diners to see them anew.
Were there particular inspirations or personal experiences that influenced the crafting of this broken rice dish?
One of my favourite spots for Saigon’s beloved broken rice is a local, no-frills eatery. The price—around $6 to $8 a portion—may raise eyebrows by local standards, yet it’s undeniably justified. The meat is marinated slowly and thoroughly, achieving a depth of flavour akin to Vietnamese yakitori, made with fish sauce, sugar, and just a hint of garlic. The ribs are exceptional, triple the usual size, expertly seasoned and grilled to smoky perfection right there on the pavement, cooled only by a modest electric fan pointed at the glowing charcoal.
Broken rice itself comes from fractured grains that occur during the milling process. These imperfect grains were once unsellable, yet rather than discard them, farmers would prepare them for family meals. Over time, this modest fare evolved into a beloved Saigon classic and a must-try for visitors to the city.
Above Com Tam is crafted from grains of broken rice, a variety traditionally set aside by farmers during milling (photo: courtesy of AnAn Saigon restaurant)
Com Tam is crafted from grains of broken rice, a variety traditionally set aside by farmers during milling (photo: courtesy of AnAn Saigon restaurant)
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In Vietnam, rice is so deeply woven into everyday life that the language itself distinguishes between its many forms. Uncooked rice is called gạo, while cơm refers to rice once cooked, a word that also becomes a synonym for eating. Among loved ones, it’s common to greet each other with, “Have you eaten rice yet?”—a warm question reflecting cultural values. It’s little wonder, then, that broken rice holds a special place in Vietnamese identity, especially across the Mekong Delta and in Saigon, where its legacy is particularly cherished.
You haven’t truly been to Saigon if you haven’t tasted Com Tam.
How does this dish reflect your journey as a chef?
Com Tam Mot Trieu marks a new chapter in my culinary journey, one that delves more deeply into rice dishes—the very soul of Vietnamese cuisine. I’m thrilled to introduce Com Tam, a dish quintessentially Saigonese, to the AnAn Saigon menu. While most people may associate Vietnamese cuisine with staples like pho or banh mi, it’s the home-cooked rice dishes—an com—that truly lie at the heart of our culinary heritage.
Above Angus beef replaces the traditional pork ribs, served alongside steamed egg rolls, fried eggs, herbs and pickles (photo: courtesy of AnAn Saigon restaurant)
Angus beef replaces the traditional pork ribs, served alongside steamed egg rolls, fried eggs, herbs and pickles (photo: courtesy of AnAn Saigon restaurant)
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What key ingredients make this dish special? Where do they come from, and what unique cooking techniques do you use to perfect it?
Com Tam Mot Trieu features 500g of grilled Angus beef ribs on the bone, paired with a fried egg, a steamed egg roll, a pickled salad and, of course, fragrant broken rice.
To elevate the dish, I opted to substitute the traditional pork ribs with Angus beef—something of a personal favourite, as I enjoy steak and eggs for breakfast, and steak with rice in the evening. This dish brings together all of those comforts, complemented by classic Vietnamese elements: a splash of fish sauce, a touch of tang from the pickles, and the brightness of fresh herbs.
Grilling the meat over a charcoal stove at pavement level also plays a role in its appeal. That unmistakable smoky aroma drifts through the air, turning heads and tempting anyone who happens to stroll past.
Can you describe the texture and flavour combination in this dish?
Charcoal-grilled meat is a signature of Saigon’s street food scene—an essential experience. The ribs are marinated just long enough to build depth, with a mixture of fish sauce, sugar and a hint of garlic. All are familiar ingredients, but tailored slightly to suit the richer character of the beef.
If there were one drink pairing, what would it be? How does the drink interact with and elevate the dish?
While developing this dish—like any traditional Com Tam—I imagined it best enjoyed with a chilled Saigon Beer or our signature Saigon Iced Tea cocktail, which blends gin with black tea. Both offer a refreshing contrast and round out the flavours beautifully, enhancing that sense of a true Saigon dining moment.
Above A Saigon Iced Tea cocktail at AnAn makes for the perfect pairing with the One Million Broken Rice dish (photo: courtesy of AnAn Saigon restaurant)
A Saigon Iced Tea cocktail at AnAn makes for the perfect pairing with the One Million Broken Rice dish (photo: courtesy of AnAn Saigon restaurant)
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Do you have any memorable customer reactions to share from when this dish was first served?
Although the dish is a recent AnAn addition at only a few months old, it has swiftly become one of the most popular on our menu. From the first bite, it struck a chord with diners. I imagine it’s the irresistible combination of the lemongrass-scented fish sauce, the richness of the beef, the comforting rice and the soft egg that makes it such an immediate favourite.
