• 250 g rice
  • 1 onion (red or white), finely chopped
  • 125 g of diced ham (preferably gammon)
  • 2 lap xuong sausages
  • 125 g pork belly (fat content to taste)
  • Xa xiu-marinade roast red pork (brand to taste)
  • 3 eggs, only yolk beaten
  • 1 tsp sugar
  • 1/4 tsp salt
  • oil


  1. Marinate the pork belly in the xa xiu-marinade as directed. Because there are many flavors in this dish, I would not use extra additives then the marinade and water. Marinate for about half an hour.
  2. Cook the rice in a pot or rice cooker.
  3. Fry the lap xuong sausages in a frying pan without oil on low heat for about 30 minutes. The package says that you have to cook the sausages in water first, but my mother never does this.
  4. Fry the marinated pork belly in a skillet with oil about 25 minutes until browned. Let cool slightly.
  5. Fry the eggs until turned into a thick omelette and let cool.
  6. Cut the omelette into small cubes, the pork belly into thin strips and the sausage into thin slices.
  7. Add some oil in a wok and fry the onions until they are translucent. Remove the onions from the pan and place it in a bowl or plate.
  8. Put the ham in the pan with the remaining oil and fry lightly. Add the cooked rice, sugar and salt and stir well.
  9. Put the eggs, lap xuong-sausages and xa xiu-pork belly in the rice and mix well on low heat.
  10. Add the onions to the rice and stir. Taste and season with extra sugar or salt.
Com chien lap xuong (foto: Pho Vietnam © Kim Le Cao)