Vibul Wonprasat's Khao Tom (Thai Rice Soup)
Author: Kitchens
  • 1/4 Cup rice vinegar
  • 1 sliced Serrano chiles (to 2)
  • 1/2 pound lean pork
  • 4 cloves garlic; chopped
  • 2 teaspoons fish sauce; plus more
  • 1 Cup broken jasmine rice
  • water; as needed
  • salt; as needed
  • 1 Tablespoon oil
  • minced cilantro leaves; for garnish
  • freshly-ground black pepper, to taste
  1. Combine the rice vinegar with the sliced chiles and let stand so the chiles become pickled.
  2. Meanwhile, 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.
  3. Place 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.
  4. Shape 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.
  5. Ladle the rice soup into 4 large soup bowls. Place 3 or 4 pork patties in each bowl. Garnish with cilantro and pepper to taste.
  6. Serve with fish sauce and vinegar-chile mixture, letting diners season their own soup. Note: Although this rice soup is popular for breakfast, it makes a good one-dish meal any time.
This recipe yields 4 servings.

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.

Comments: Broken jasmine rice, available in some Asian markets, softens and breaks down into a creamy puree ideal for porridge. The label may say "broken rice" or specify jasmine broken rice and may also include the Vietnamese name for the broken grains, cao thom.

NOTES: Recipe from Vibul Wonprasat of Venice, artistic director of the annual Thai Cultural Day in Los Angeles
Recipe by Recipes at