First, cook the rice. Most people are familiar with how to cook rice, but for the best result, use fragrant, medium-grain rice and cook until the rice is just tender and fluffy—not too wet or too dry.

Next, make the egg meatloaf for the cơm tấm, which is an essential part of the dish. Soak the wood ear mushrooms and glass noodles in water until soft, then chop them finely. Mince the shallots. Combine the ground pork, shallots, mushrooms, glass noodles, and eggs. Add 1 teaspoon salt, 2 teaspoons sugar, 1 teaspoon chicken bouillon powder, and black pepper.

Place the mixture in a steamer and steam for about 20 minutes. Check doneness by inserting a toothpick—if it comes out clean, it's done. Brush the top with egg yolk mixed with a little annatto oil for color. Garnish with a few slices of chili pepper. Leave the lid off at this stage to let the top set and develop a nice color.

Now, marinate the pork. You can use pork chops, ribs, or lean pork as you prefer. Rinse the meat with salt water and cut into serving-sized pieces. For every 2.2 lbs (1 kg) of pork, add 1 tablespoon salt, 1 teaspoon chicken bouillon powder, 3 tablespoons soy sauce, 2/3 cup sugar (about 130 grams), 3 tablespoons vegetable oil, and finely minced onion and garlic. Mix well and marinate for at least 3 hours, or overnight for best flavor. Grill in an air fryer at 400°F (200°C) for 25–40 minutes, depending on the thickness of the meat.

You can also fry eggs sunny side up over medium heat for 2–3 minutes until the edges are crispy and the yolk is just set. For the water spinach, cut into 2-inch (5 cm) pieces, remove excess leaves, and stir-fry with garlic. Season with a little fish sauce and sugar to taste. Make scallion oil by pouring hot oil over chopped scallions with a pinch of salt and mixing well.