Vibul Wonprasat's Khao Tom - {Thai Rice Soup}

Recipe Ingredients

1/4 cup	59ml	Rice vinegar
1		Sliced serrano chiles - (to 2)
1/2 lb	227g / 8oz	Lean pork
4		Garlic cloves - chopped
2 teaspoons	10ml	Fish sauce - plus more
1 cup	160g / 5.6oz	Broken jasmine rice
		Water - as needed
		Salt - as needed
1 tablespoon	15ml	Oil
		Minced cilantro leaves - for garnish
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine the rice vinegar with the sliced chiles and let stand so the chiles become pickled.

Meanwhile, place the pork on a cutting board. Top with the garlic and the fish sauce. With a Chinese cleaver or other sharp, heavy knife, chop the meat and garlic together until finely minced, almost pasty.

Place the rice in a large saucepan, add 3 cups of water and cook over low heat until creamy, about 30 to 35 minutes. The rice will soften and break down, like a puree. Keep adding water as needed so that it stays fluid like a soup. Stir in 1 teaspoon of salt. Keep warm over low heat.

Shape the pork mixture into small patties 2 to 3 inches wide. Heat the oil in a skillet over medium heat. Fry the patties in batches until browned and cooked through, 2 to 3 minutes a side.

Ladle the rice soup into 4 large soup bowls. Place 3 or 4 pork patties in each bowl. Garnish with cilantro and pepper to taste.

Serve with fish sauce and vinegar-chile mixture, letting diners season their own soup. Note: Although this rice soup is popular for breakfast, it makes a good one-dish meal any time.

This recipe yields 4 servings.

Each serving: 194 calories; 314 mg sodium; 47 mg cholesterol; 10 grams fat; 2 grams saturated fat; 11 grams carbohydrates; 15 grams protein; 0.59 gram fiber.

Source:
The Los Angeles Times, 04-24-2002

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