Khao Tom Moo Sap Crispy Shallot

Instructions

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear. (2 minutes)

   ~2 min
2. 2

   In a large pot, combine the rinsed rice and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, or until the rice is very soft and has broken down into a porridge consistency. Stir occasionally to prevent sticking. (30 minutes)

   ~30 min
3. 3

   While the rice is cooking, finely mince the garlic and ginger. (3 minutes)

   ~3 min
4. 4

   In a separate pan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the minced garlic and ginger and sauté until fragrant, about 1 minute. Add the minced pork and cook, breaking it up with a spoon, until browned and cooked through. Stir in 1 tablespoon of fish sauce and white pepper. Remove from heat and set aside. (5 minutes)

   ~5 min
5. 5

   Thinly slice the shallots. In the same pan (or a clean one), heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Fry the shallots until golden brown and crispy, stirring frequently to prevent burning. This will take about 5-7 minutes. Use a slotted spoon to remove the crispy shallots and drain them on a paper towel. Reserve the shallot-infused oil. (7 minutes)

   ~7 min
6. 6

   Once the rice porridge is cooked, stir in the cooked minced pork mixture and the remaining 1 tablespoon of fish sauce. Adjust seasoning as needed. (2 minutes)

   ~2 min
7. 7

   Ladle the Khao Tom into serving bowls. Garnish generously with crispy fried shallots, chopped cilantro, and sliced scallions. Drizzle a little of the reserved shallot-infused oil over the top. (1 minute)

   ~1 min