Marinate the pork chops

• Combine the minced shallots, garlic and lemongrass in a bowl.
• Add the fish sauce, soy sauce, honey, sugar, salt, black pepper and oil, then whisk well.
• Pour the marinade over the pork chops and mix until fully coated.
• Cover and marinate in the fridge.

Make the pickled carrots and daikon

• Grate the daikon and carrots.
• Add the vinegar, sugar and hot water and mix well.
• Let sit so the vegetables pick up the flavor.

Make the dipping sauce

• Combine the warm water, fish sauce, sugar, minced garlic and lime juice.
• Stir until the sugar dissolves, then taste and adjust.

Sear the pork chops

• Sear the marinated pork chops in a pan to cook the meat through so it doesn't burn on the grill.

Grill the pork chops

• Heat the grill to medium-high.
• Grill the pork chops, flipping them every minute or two, until nicely charred but not burnt and fully cooked.

Cook the rice and scallion oil

• Cook the broken rice until tender.
• Heat the sliced green onions in a little oil to make scallion oil.

Assemble the plates

• Serve the broken rice with a grilled pork chop, a fried egg and scallion oil.
• Add sliced cucumber, tomatoes, pickled carrots and daikon.
• Serve the fish sauce dipping sauce on the side.