Cambodian Pork Rice Soup Recipe
Full recipe at panningtheglobe.com
Utensils needed:
- Marinate the pork
- 1/2 pound ground pork
- 1 tablespoon plus 1 teaspoon Thai fish sauce
- 2 teaspoons sugar
- Make the Broth
- 7 cups water
- 2 stalks of lemongrass, trimmed, 1 or 2 tough outer layers removed, smashed flat with a meat pounder or rolled with a heavy rolling pin
- 1-inch chunk of fresh ginger root, peeled and smashed flat
- 1 tablespoon dried shrimp or 4 flat anchovies (packed in oil) finely minced
- 1/2 teaspoon kosher salt
- 3/4 cup jasmine rice, rinsed several times in cold water and drained
- 2 tablespoons peanut oil or other vegetable oil
- 5 large cloves of garlic, roughly chopped (1/4 cup)
- Accompaniments
- 1/4 cup Thai fish sauce
- 1 bird chile, chopped
- 1 tablespoons peanut oil or vegetable oil
- 3-4 shallots, peeled, cut in half lengthwise, and thinly sliced crosswise, about 1 cup
- 2 cups bean sprouts or thinly sliced napa cabbage
- 15-20 Thai basil leaves, slivered (or substitute regular or sweet basil)
- 1 bunch of scallions, trimmed and thinly sliced
- 1/2 cup roasted, unsalted peanuts, coarsely chopped
- 1 lime, cut into 6 wedges
- Salt and fresh ground black pepper