1 cup long grain rice
4 eggs (optional)
fish sauce, to season and serve
white pepper, to season serve
finely julienned fresh ginger, to serve
roughly chopped coriander (cilantro), to serve
finely sliced spring onion (scallions), to serve
2 garlic cloves
150g (5 oz) pork mince
¼ tsp ground white pepper
2 tsp fish sauce
½ cup vegetable oil
8 garlic cloves, roughly chopped
1 long red chilli, thinly sliced
1/3 cup white vinegar
Place the rice in a large saucepan with 3 cups of water. Bring to the boil over high heat, then reduce the heat to low and gently simmer for 15 minutes, adding another 2 cups of water as the rice cooks. The rice should be a thick porridge consistency.
In the meantime, make the pork balls. Use a mortar and pestle to pound the 2 garlic cloves to a paste. Mix the garlic with the pork mince, pepper and fish sauce. Heat 4 cups of water in a large pot over high heat. When simmering, add teaspoonfuls of the pork mixture. Simmer for 3-4 minutes or until the pork balls are cooked through. Remove from heat and season the stock with fish sauce and white pepper to taste.
Now it’s time to prepare your condiments.
For the garlic oil, heat the vegetable oil in a small saucepan over medium heat. Add the garlic and gently fry for about 2 minutes or until just starting to turn golden. Pour into a bowl and set aside until ready to serve.
For the chilli vinegar, combine the chilli and vinegar in a small bowl and set aside.
To serve, add the rice porridge mixture to the pork soup. Heat over medium-high heat until just simmering. Crack 1 egg into each bowl (optional) and ladle the hot rice soup over the top. Top soup with coriander and spring onion. Serve with fish sauce, ginger, garlic oil, chilli vinegar, and pepper.