How to make it
6 steps. Take it one step at a time.
Heat vegetable oil
Heat vegetable oil in a small pan over medium heat. Add the minced garlic and fry until golden brown and fragrant. Remove from heat immediately and set aside with the oil.
3 minCombine the ground pork, soy sauce, and white pepper
In a small bowl, combine the ground pork, soy sauce, and white pepper. Mix well and form into bite-sized meatballs.
Bring the broth to a boil
In a large pot, bring the broth to a boil. Add the jasmine rice and reduce heat to a simmer. Cook for about 15-20 minutes until the rice grains are soft and the soup has slightly thickened.
20 minGently drop the pork meatballs
Gently drop the pork meatballs into the simmering rice soup. Let them cook for 3-5 minutes until they float and are fully cooked through.
5 minStir in the fish sauce
Stir in the fish sauce. Taste and adjust seasoning if needed. Ladle the soup into bowls.
Top each bowl with julienned ginger, sliced green onions, chopped cilantro
Top each bowl with julienned ginger, sliced green onions, chopped cilantro, and a spoonful of the fried garlic oil.
A little kitchen wisdom
For the best flavor, use high-quality jasmine rice. You can also use leftover cooked rice to shorten the cooking time to about 10 minutes; simply add it to the boiling broth and proceed to the pork meatballs.
