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Categories: Breakfasts, Main courses, Soups

Vibul Wonprasat's Khao Tom

Breakfast cereal in the United States means something crunchy scooped out of a box from the supermarket, a bowl of granola or perhaps oatmeal, cooked in haste in the microwave. In Asia it's a different story. Breakfast cereal could be ... Read more

Total time: 1 hour | Serves 4
  • 1/4 cup rice vinegar
  • 1 or 2 serrano chiles, sliced
  • 1/2 pound lean pork
  • 4 cloves garlic, chopped
  • 2 teaspoons fish sauce, plus more for serving
  • 1 cup broken jasmine rice
  • Water
  • Salt
  • 1 tablespoon oil
  • Cilantro leaves, minced
  • Pepper

Step 1Combine the rice vinegar with the sliced chiles and let stand so the chiles become pickled.

Step 2Meanwhile, 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.

Step 3Place 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.

Step 4Shape 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.

Step 5Ladle the rice soup into 4 large soup bowls. Place 3 or 4 pork patties in each bowl. Garnish with cilantro and pepper to taste.

Step 6Serve with fish sauce and vinegar-chile mixture, letting diners season their own soup.

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.
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