450 kg pork or chicken bones
2 liter water
Salt and white pepper to taste
50 gram cilantro root
300 gram ground pork or chicken
White pepper to taste
3-4 garlic cloves sliced
Nam Pla (Thai fish sauce) to taste
200 gram jasmine rice
Soy sauce to taste
100 gram fresh ginger, julienne
30 ml oil
40 gram green onion chopped
Place soup stock ingredients in a large pot and bring to a boil. Reduce heat and simmer, skimming the fat and foam from the surface. About 30-40 minutes.
Combine the ground pork with the white pepper, minced garlic and fish sauce. Mix well and set aside.
Rinse the rice a few times. Place in a pot, add 3 cups of water and bring to a boil. Lower heat and simmer partially covered. Cook until rice has softened and the grains have started to fall apart.
In a small skillet, fry some of the slivered ginger and sliced garlic in hot oil over medium heat until browned and crisped. When golden brown, remove from heat, leaving the garlic and ginger pieces in the oil.
When the stock is ready, drop the flavored pork mixture by the teaspoonful into the soup. Return to a boil, then simmer about 10 minutes. Season to taste with light soy sauce and fish sauce.
Just before serving, add the hot broth with pork or chicken chunks to the cooked rice to make a soupy rice mixture. Heat together a few minutes. Stir in the rest of the fresh slivered ginger and green onions. Dish into individual serving bowls. Top with a dash of ground white pepper, some garlic oil with garlic pieces, a little fried ginger and cilantro sprigs.