Cơm âm phủ is a composed rice plate from Huế: a neat mound of rice sits in the centre, while finely cut toppings are arranged in separate sections around it. This home version includes lemongrass-grilled pork, tender boiled pork belly, shrimp floss, ribbons of omelet, chả lụa, nem chua, cucumber, carrot, crisp lettuce and fresh herbs. The colourful arrangement is part of the pleasure; at the table, drizzle on a little sweet-sour fish-sauce dressing and mix everything together.
Published recipes and Huế shops vary the toppings, so this measured four-plate version is one practical combination, not a single fixed formula. It keeps the familiar centre-and-spokes presentation while using a rice cooker or covered pot for the rice. Chả lụa and nem chua are prepared products; choose refrigerated, ready-to-eat items and follow their labels.
Cook the rice. Rinse the jasmine rice until the water runs mostly clear. Add it and 450 ml water to a rice cooker or covered saucepan. Cook according to the rice or appliance instructions. Let stand covered for 10 minutes, then fluff. Keep it hot or cool it promptly; do not leave it at room temperature for more than 2 hours.
Simmer the pork belly. Put the pork belly in a saucepan with 1,000 ml water, the bruised shallot and 4 g salt. Bring to a boil, reduce to a gentle simmer and cook until tender, about 25–30 minutes. Check the thickest part: it must reach at least 63°C and rest for 3 minutes. Transfer to a clean plate, cool briefly and slice into fine strips. Discard the cooking liquid.
Marinate the pork shoulder. Mix the lemongrass, 20 g shallot, 10 g garlic, 20 ml fish sauce, soy sauce, brown sugar, 10 ml oil, black pepper and sesame seeds. Coat the four steaks, cover and refrigerate for 30 minutes. Keep raw pork at or below 4°C.
Make the shrimp floss. Steam the shrimp over simmering water until firm, pearly and opaque throughout, about 3–5 minutes depending on size; verify 63°C in the centre of the largest shrimp when practical. Cool briefly, mince finely, then dry-toast in a small skillet with 5 ml oil and 1 g salt until light and fluffy. Do not leave shrimp at room temperature for more than 2 hours.
Cook the egg ribbons. Whisk the eggs with 5 ml fish sauce. Heat 5 ml oil in a clean skillet, pour in the egg and cook a thin omelet until fully set and 71°C at the centre. Transfer to a clean board and slice into fine ribbons.
Prepare the fresh toppings. Wash and dry the lettuce and herbs. Cut the cucumber and carrot into fine matchsticks. Keep ready-to-eat vegetables and clean tools separate from the raw-pork and raw-seafood boards.
Mix the dressing. Stir 30 ml fish sauce, 100 ml water, lime juice and sugar until the sugar dissolves. Add 6 g garlic and the chili. Cover and refrigerate until serving.
Grill the pork shoulder. Heat a clean grill or grill pan to medium-high. Remove the steaks from the marinade and discard the marinade. Grill for about 3–5 minutes per side, adjusting for thickness and heat. Insert a thin-probe thermometer from the side into the thickest part of the largest steak; it must reach at least 63°C. Rest for 3 minutes, then slice thinly across the grain. Return any under-temperature piece to the grill and recheck.
Slice the prepared sausages. Cut the chả lụa and nem chua into fine strips, keeping them refrigerated until plating. For pregnant diners and others at higher risk, heat these ready-to-eat meats until steaming hot or 74°C, or omit them.
Arrange and serve. Shape a mound of rice in the centre of each of four broad plates. Place the grilled pork, boiled pork, shrimp floss, egg ribbons, chả lụa, nem chua, cucumber, carrot, lettuce and herbs in separate sections around it. Serve the dressing alongside; diners can drizzle it on and mix the plate at the table.
Prepare the dressing and wash the herbs while the pork marinates. Cook the rice and pork belly at the same time to keep the total preparation manageable. If you do not have an outdoor grill, use a grill pan or heavy skillet. Ventilate the kitchen and cook in batches; the sugar in the marinade can darken quickly. If nem chua is unavailable, leave it out or use extra chả lụa; the other toppings still make a colourful mixed rice plate. Arrange the plates shortly before serving. Keep the cooked rice hot, or cool it promptly and refrigerate if assembling later. Keep sliced chả lụa and nem chua chilled until needed. Refrigerate leftover rice, meat, shrimp and egg within 2 hours in shallow covered containers at or below 4°C. Use within 3 days and reheat leftovers to 74°C. Store fresh herbs and vegetables separately.
The rice is sticky and hard to shape: It may have been over-watered or stirred while cooking. Fluff it gently after its covered rest and press it lightly into a small bowl to form the central mound. The pork marinade darkens too fast: Lower the heat and move the steaks to a cooler part of the grill. Do not brush on marinade that touched raw pork. The shrimp floss forms clumps: Mince the cooked shrimp more finely and toast over low heat, breaking it apart with a spatula. The plate tastes too salty: Add more lime juice and water to the dressing rather than pouring extra fish sauce over the rice.
Why are the toppings arranged around the rice? The composed plate is part of the dish's recognizable presentation. Keeping ingredients in separate sections shows their colours and lets diners mix them with the rice and dressing just before eating. Can I use chicken or omit the pork belly? Ingredient sets vary between households and shops. For a simpler plate, omit the pork belly and use more grilled pork, but the nutrition estimate here assumes both pork cuts. Can I make the plate ahead? You can cook the components ahead and refrigerate them separately. Reheat the rice and cooked meats safely, then arrange the plate shortly before serving so the fresh vegetables stay crisp.
Contains fish, shrimp, egg, soy and sesame; soy sauce may also contain wheat. Check labels on chả lụa and nem chua for additional allergens and cross-contact. Keep raw pork and shrimp at or below 4°C, separate from cooked food and ready-to-eat vegetables. Wash hands, thermometer, boards and utensils after handling raw meat or seafood. Cook pork shoulder and pork belly to at least 63°C and rest for 3 minutes; cook shrimp to 63°C until firm, pearly and opaque; cook the egg dish to 71°C at the centre. Keep chả lụa and nem chua refrigerated until serving. Pregnant people and others at higher risk should heat these ready-to-eat meats until steaming hot or 74°C, or omit them. Refrigerate rice and other perishable leftovers within 2 hours at or below 4°C, use within 3 days and reheat to 74°C.
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