FlamingFoodies recipe
7-Pot Chili Oil Grilled Pork Rice Bowl (Cơm Tấm Ớt Địa Ngục)
Smoky lemongrass pork meets blazing Vietnamese chili oil in this rice bowl that takes the beloved comfort of cơm tấm and turns up the heat to unforgettable levels.
Grilled lemongrass pork nestled over broken rice, crowned with an absolutely scorching Vietnamese chili oil made from 7-pot peppers, fish sauce, and aromatics.
Ingredients
7-Pot Chili Oil
- 6 whole7-pot peppers, or Trinidad Moruga
- 1/2 cupneutral oil
- 3 clovesgarlic, minced
- 1 tablespoonfish sauce
- 1 teaspoonsugar
- 2 tablespoonsrice vinegar
Lemongrass Pork
- 1.5 poundspork shoulder, sliced 1/4-inch thick
- 2 stalkslemongrass, tender parts only
- 3 clovesgarlic
- 2 tablespoonsfish sauce
- 2 tablespoonsbrown sugar
- 1 tablespoonvegetable oil
Assembly
- 3 cupscooked broken rice, or jasmine rice
- 1/2 cuppickled daikon and carrot
- 1/4 cupcucumber, julienned
- 2 tablespoonsroasted peanuts, chopped
- 4 sprigscilantro
- 2 wholeThai bird chilies, sliced thin
Method
1. Build Your Inferno Oil Char those 7-pot peppers directly over a gas flame or under the broiler until their skins are blistered and blackened all over. Let them cool, then remove the stems and roughly chop them up - seeds and all, since that's where the magic lives. In a small saucepan, gently warm your oil over medium-low heat, add the minced garlic and let it perfume the oil until fragrant. Stir in those chopped peppers along with the fish sauce and sugar.
Watch for: Oil should barely bubble around the peppers
Tip: Keep the heat gentle - you want to infuse, not fry
2. Get That Pork Ready Pound your lemongrass and garlic into a aromatic paste using a mortar and pestle - this is where the flavor really develops. Mix that paste with fish sauce, brown sugar, and oil to create your marinade. Toss the pork slices with this mixture and let them sit while you finish the chili oil. The meat should look glossy and darker, starting to release some of its own juices as the marinade works.
Watch for: Pork will look glossy and darker from the marinade
Tip: The longer it marinates, the deeper the flavor gets
3. Finish and Char Remove that chili oil from the heat and stir in the rice vinegar - it'll sizzle aggressively, which is exactly what you want. Set it aside to cool and let all those flavors meld together. Now heat up your grill pan or cast iron skillet until it's screaming hot. Cook the pork in batches without overcrowding, about 2-3 minutes per side, until you get those gorgeous char marks and the edges turn crispy.
Watch for: Pork should have dark grill marks and smell intensely aromatic
Tip: Let the pork sit undisturbed to get those perfect grill marks
4. Bring It All Together Divide that warm rice among four bowls, then top each one with the grilled pork, pickled vegetables, fresh cucumber, and chopped peanuts. Now for the moment of truth - drizzle each bowl with 1-2 teaspoons of that chili oil, starting conservatively because this stuff builds heat as you eat. Finish with fresh cilantro and sliced bird chilies for anyone who wants to push their limits even further.
Watch for: The chili oil should glisten red on the surface
Tip: Save some extra chili oil on the side for the truly brave souls
Equipment
- Mortar and pestle
- Cast iron skillet or grill pan
- Small saucepan
- Tongs
Make ahead
- That chili oil actually improves overnight as the flavors meld, so feel free to make it up to 2 weeks ahead. The pork can marinate for up to 4 hours in advance, which only makes it better.
Storage
- Leftover pork will keep for 3 days in the fridge, and that chili oil stays good at room temperature for a week, even longer if you store it in the fridge.
Reheat
- Warm leftover pork in a skillet over medium heat until heated through - avoid the microwave, which turns the meat tough and chewy.
Top tips
- Seriously, wear gloves when handling those 7-pot peppers and keep your hands away from your face - trust us on this one
- That chili oil gets more intense as it sits, so taste it carefully before adding more to your bowl
- Make a double batch of the chili oil - it keeps beautifully in the fridge for up to 2 weeks and you'll want it on everything
Substitutions
- Chicken thighs work beautifully in place of pork if that's what you have on hand
- If you can't find 7-pot peppers, habaneros will work, but use twice as many to get close to the heat level
- Regular jasmine rice is perfectly fine if you can't track down broken rice
Serve with
- Vietnamese iced coffee is your best friend here - the sweetness and cold help tame the fire
- Keep extra pickled vegetables on the table for palate relief between bites
- Have plain rice and milk standing by for anyone who bites off more than they can chew
Find another recipe
Open archive →7-Pot Chili Oil Grilled Pork Rice Bowl (Cơm Tấm Ớt Địa Ngục)
Smoky lemongrass pork meets blazing Vietnamese chili oil in this rice bowl that takes the beloved comfort of cơm tấm and turns up the heat to unforgettable levels.
Prep
45 min
Cook
25 min
Active
30 min
Total
1 hr 10 min
Yield
4 servings
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Why this recipe works
Editorial notes before you cook
Here's a bowl that honors the soul of Vietnamese broken rice while delivering heat that'll make you sit up straight. The pork gets beautifully charred and fragrant with lemongrass, while that chili oil - built around fiery 7-pot peppers - brings a slow-building burn that sneaks up before hitting full force. Every element stays true to the Vietnamese flavors you love, just amplified to a level that commands your full attention. Perfect for when you want comfort food with serious fire.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Fast table win
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Build Your Inferno Oil
Char those 7-pot peppers directly over a gas flame or under the broiler until their skins are blistered and blackened all over. Let them cool, then remove the stems and roughly chop them up - seeds and all, since that's where the magic lives. In a small saucepan, gently warm your oil over medium-low heat, add the minced garlic and let it perfume the oil until fragrant. Stir in those chopped peppers along with the fish sauce and sugar.
- 2
Step 2 of 4
Get That Pork Ready
Pound your lemongrass and garlic into a aromatic paste using a mortar and pestle - this is where the flavor really develops. Mix that paste with fish sauce, brown sugar, and oil to create your marinade. Toss the pork slices with this mixture and let them sit while you finish the chili oil. The meat should look glossy and darker, starting to release some of its own juices as the marinade works.
- 3
Step 3 of 4
Finish and Char
Remove that chili oil from the heat and stir in the rice vinegar - it'll sizzle aggressively, which is exactly what you want. Set it aside to cool and let all those flavors meld together. Now heat up your grill pan or cast iron skillet until it's screaming hot. Cook the pork in batches without overcrowding, about 2-3 minutes per side, until you get those gorgeous char marks and the edges turn crispy.
- 4
Step 4 of 4
Bring It All Together
Divide that warm rice among four bowls, then top each one with the grilled pork, pickled vegetables, fresh cucumber, and chopped peanuts. Now for the moment of truth - drizzle each bowl with 1-2 teaspoons of that chili oil, starting conservatively because this stuff builds heat as you eat. Finish with fresh cilantro and sliced bird chilies for anyone who wants to push their limits even further.
Troubleshooting
Tips that matter
- Seriously, wear gloves when handling those 7-pot peppers and keep your hands away from your face - trust us on this one
- That chili oil gets more intense as it sits, so taste it carefully before adding more to your bowl
- Make a double batch of the chili oil - it keeps beautifully in the fridge for up to 2 weeks and you'll want it on everything
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
That chili oil actually improves overnight as the flavors meld, so feel free to make it up to 2 weeks ahead. The pork can marinate for up to 4 hours in advance, which only makes it better.
Storage
Leftover pork will keep for 3 days in the fridge, and that chili oil stays good at room temperature for a week, even longer if you store it in the fridge.
Reheat
Warm leftover pork in a skillet over medium heat until heated through - avoid the microwave, which turns the meat tough and chewy.
Serve it like you mean it
Finish, pair, and plate
- Vietnamese iced coffee is your best friend here - the sweetness and cold help tame the fire
- Keep extra pickled vegetables on the table for palate relief between bites
- Have plain rice and milk standing by for anyone who bites off more than they can chew
FAQ
The repeat questions
Just how hot is this thing really?
7-pot peppers clock in around 1-1.4 million Scoville units, so this chili oil brings serious heat that builds slowly then hits hard. Only attempt this if you're comfortable with superhot peppers.
Can I dial back the heat without losing the flavor?
Absolutely - use just 2 peppers instead of 6, or swap in jalapeños for a much milder version that keeps all those Vietnamese flavors intact.
What if I can't find broken rice anywhere?
Don't worry about it - regular jasmine rice works perfectly. Broken rice has a slightly different texture, but the flavor difference is minimal and most people won't even notice.
Heat profile
Serious firepower
Built for spice people who still want the dish to taste complete and not one-note.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Great for repeat meals
Cook once, eat well now, and still have enough left for another sharp meal.
Cook this with
Three useful buys before you start
These are the highest-signal buys for this specific recipe: one sauce, one pantry staple, and one tool that genuinely makes the dish easier to repeat.
Sauce
Yellowbird Habanero
Yellowbird · Best for tacos
Use this when you want a brighter finishing hit next to the deeper flavors already built into 7-pot chili oil grilled pork rice bowl (cơm tấm ớt địa ngục).
Get the sauce used herePantry
Huy Fong Sambal Oelek
Clean chile hit
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Grab the pantry stapleGear
Carbon Steel Wok
Fast heat
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Use this toolPair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Yellowbird Habanero
Use this when you want a brighter finishing hit next to the deeper flavors already built into 7-pot chili oil grilled pork rice bowl (cơm tấm ớt địa ngục).
A bright, carrot-forward bottle with enough heat to stay lively and enough sweetness to stay versatile.
Los Calientes Rojo
Use this when you want a brighter finishing hit next to the deeper flavors already built into 7-pot chili oil grilled pork rice bowl (cơm tấm ớt địa ngục).
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Shop the pantry
Staples for this flavor lane
Clean chile hit
$7-$12Huy Fong Sambal Oelek
Fried rice, noodles, and spicy sauces. Straight chili paste for fried rice, noodle sauces, mayo mixes, and dishes that want heat without sweetness.
Check price on AmazonChar-ready marinade
$8-$14Nando's Medium Peri-Peri Sauce
Chicken, skewers, and grilled vegetables. The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler.
Check price on AmazonTexture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonKitchen staple
$25-$4512-Inch Cast Iron Skillet
Weeknight proteins and pan sauces. The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Char-ready marinade
Nando's Medium Peri-Peri Sauce
The bottle to grab when chicken needs acid, garlic, and real heat before it hits the grill or broiler. Best for chicken, skewers, and grilled vegetables.
View on AmazonFresh verde
Cholula Green Tomatillo Hot Sauce
Tangy tomatillo base with a brighter, greener heat than the red. A natural pour on fish tacos, avocado toast, huevos rancheros, and grilled corn. Best for fish tacos, grilled corn, and verde dishes.
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