Breakfast · 30 min · thai

Khao Tom

This is the kind of Thai breakfast you’ll make on repeat — jasmine rice and ground pork, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Jasmine rice
• 1 lb Ground pork
• 6 cups Chicken stock
• 2 tbsp Ginger
• 4 cloves Garlic
• 2 tbsp Fish sauce
• 1 tsp White pepper
• 4 Scallions
• 2 tbsp Fried garlic

Steps

1. Simmer the rice in the stock 20 minutes, stirring often, until the grains burst and thicken into a silky porridge — khao tom should flow, not stand.
2. Season the pork with fish sauce and white pepper, roll into small meatballs, and poach directly in the porridge 8 minutes.
3. Stir in the julienned ginger and minced garlic for the last 5 minutes so their bite stays bright.
4. Season with fish sauce until the porridge tastes savory and comforting, never bland.
5. Ladle into bowls and top each with scallions, fried garlic, and an extra grind of white pepper.
6. Serve scalding hot with pa tong go (Thai crullers) for dunking if you can find them.
7. Thailand’s congee: the breakfast of late nights, early mornings, and delicate stomachs.

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