| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Thai |
Ross, In, Thailand |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; finely chopped |
| 500 |
ml |
Chicken stock |
| 1 |
tb |
Preserved vegetable |
| 1 |
tb |
Light soy sauce |
| 1/4 |
ts |
Ground white pepper |
| 1 |
tb |
Fish sauce |
| 60 |
g |
Minced pork |
| 240 |
g |
Boiled fragrant rice |
|
|
Fresh coriander to garnish. |
INSTRUCTIONS
In a wok or frying pan, heat the oil and fry the garlic until golden brown.
Remove from the heat and set aside.
In a saucepan, heat the stock with the preserved vegetable. Add the soy
sauce, pepper and fish sauce. Bring to simmering point. Holding the pork
loosely in one hand, pull off small pieces with the other hand and drop in
to the stock. When all has been added cook for 1 minute. Add the cooked
rice and stir thoroughly. Cook for a further 4-5 minutes or until the rice
is heated through and soft. The soup should be quite thick.
Ladle into individual bowls. Add 1tbsp of the garlic and oil mixture to
each and garnish with coriander leaves.
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