Cambodian Pork and Rice Soup

Instructions

1. Prepare the rice
   Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too sticky.
2. Start the soup base
   In a large pot, bring the chicken broth or water to a boil. Add the rinsed rice and reduce the heat to a simmer. Cook uncovered, stirring occasionally to prevent sticking, for about 30-40 minutes until the rice breaks down and the mixture thickens to a porridge-like consistency.
3. Marinate the pork
   While the rice is cooking, marinate the sliced pork with 1 tablespoon of fish sauce and half of the minced garlic. Let it sit for at least 15 minutes to absorb the flavors.
4. Cook the pork
   Heat the vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes. Set aside.
5. Flavor the soup
   When the rice porridge has reached the desired consistency, add the remaining fish sauce, grated ginger, remaining garlic, and palm sugar. Stir well and simmer for another 10 minutes to allow the flavors to meld together.
6. Combine and finish
   Add the cooked pork to the rice porridge. Stir in the lime juice and simmer for an additional 5 minutes. Taste and adjust seasoning if needed.
7. Garnish and serve
   Ladle the hot soup into bowls. Top each serving with sliced green onions, chopped cilantro, and fried garlic if using. Serve with a side plate of bean sprouts, mung beans, and lime wedges for diners to add according to their preference.