Cambodian Pork Rice Soup Recipe

Name: Cambodian Pork Rice Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Cambodian
Ingredients: 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

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