Khao Tom

1. 1

   Prepare the aromatic paste

   Using a mortar and pestle (or small food processor), pound the cilantro roots, garlic cloves, and 1/4 teaspoon white pepper together until they form a smooth, fragrant paste. This trio of aromatics is essential for authentic Thai flavor.

   5m

   Tips:

   • • If cilantro roots are unavailable, use double the amount of cilantro stems
   • • The paste should be relatively smooth but some texture is fine
2. 2

   Season and prepare the pork

   In a medium bowl, combine the ground pork with the aromatic paste and fish sauce. Mix thoroughly until well incorporated, ensuring the seasonings are evenly distributed throughout the meat.

   2m

   Tips:

   • • Don't overmix as this can make the pork tough
   • • Let the mixture sit for a few minutes to allow flavors to meld
3. 3

   Cook the seasoned pork

   Heat 2 tablespoons of vegetable oil in a wok or large pan over medium heat. Add the seasoned pork mixture and cook, breaking it up with a spatula, until fully cooked through and slightly golden, about 5-7 minutes. The pork should be fragrant and cooked but still moist.

   7m

   Tips:

   • • Don't overcook the pork or it will become dry
   • • Break the meat into small, bite-sized pieces as it cooks
4. 4

   Heat the broth

   In a large pot, bring the Thai pork broth to a gentle simmer over medium heat. Taste and adjust seasoning with additional fish sauce or soy sauce if needed. The broth should be flavorful but not overly salty.

   5m

   Tips:

   • • If using store-bought broth, enhance it with a slice of ginger and a smashed garlic clove
   • • Keep the broth at a gentle simmer, not a rolling boil
5. 5

   Assemble the soup

   Divide the cooked jasmine rice among 4 serving bowls (about 3/4 cup per bowl). Top each portion of rice with a quarter of the cooked pork mixture. Ladle the hot broth over the rice and pork, ensuring each bowl gets plenty of liquid.

   3m

   Tips:

   • • Use warm or room temperature rice for best results
   • • Leftover rice actually works perfectly for this dish
6. 6

   Add toppings and serve

   Generously top each bowl with chopped cilantro, green onions, Chinese celery, crispy fried garlic, and a sprinkle of white pepper powder. Serve immediately with lime wedges and chili flakes on the side for diners to add according to their preference.

   3m

   Tips:

   • • Don't skip the fried garlic - it adds essential flavor and texture
   • • The fresh herbs should be added just before serving to maintain their brightness

• •Khao Tom is perfect for using leftover rice - just make sure to break up any clumps before adding to the soup
• •The key difference between Khao Tom and Jok (congee) is that Khao Tom keeps the rice grains intact while Jok breaks them down into a porridge-like consistency
• •For a richer broth, simmer pork bones with Thai aromatics (galangal, lemongrass, cilantro roots) for 2 hours before making the soup
• •Make extra fried garlic and store it in an airtight container - it's great for many Thai dishes
• •This soup is intentionally mild, allowing diners to customize heat level with chili flakes or fresh chilies
• •Chinese celery has a stronger flavor than regular celery and is worth seeking out at Asian markets
• •The soup should be soupy and brothy, not thick - add more broth if it gets too thick
• •Khao Tom is best enjoyed immediately while the toppings are fresh and the fried garlic is still crispy

• •
  Patongko (Thai-style fried dough/youtiao) - traditional breakfast pairing
• •
  Kai Dao (Thai fried egg) - often served on the side
• •
  Thai iced tea or hot jasmine tea
• •
  Pickled vegetables or cucumber slices for freshness
• •
  Moo Ping (grilled pork skewers) for a heartier breakfast
• •
  Thai-style omelet (Kai Jiao)

Khao Tom is one of Thailand's most fundamental comfort foods, deeply rooted in Thai breakfast culture and home cooking traditions. The dish reflects Thailand's agrarian heritage, where rice is not just a staple but the foundation of nearly every meal. Historically, Khao Tom emerged as a practical way to use leftover rice, transforming it into a nourishing, easily digestible meal. The word 'tom' (to boil) connects this dish to one of the oldest and most basic cooking methods. Unlike more complex curries or stir-fries, Khao Tom represents the simplicity and resourcefulness of Thai home cooking. It's particularly beloved as a breakfast dish, believed to be gentle on the stomach and energizing for starting the day. The soup is also considered a healing food, often served to those who are ill or recovering, similar to chicken noodle soup in Western cultures. Street vendors have served Khao Tom throughout the night, making it a favorite among night shift workers and late-night revelers. Today, while it remains a breakfast staple, Khao Tom can be found at any time of day, from humble street carts to upscale hotel breakfast buffets, maintaining its status as quintessential Thai comfort food.

Authentic Khao Tom is distinguished by several key characteristics: First, the rice grains must remain intact and separate, not broken down as in congee - this is the defining feature that sets Khao Tom apart from Jok. The broth should be clear, light, and deeply aromatic from Thai-style stock (ideally made with pork bones, cilantro roots, and garlic), not thick or heavy. The aromatic paste of cilantro root, garlic, and white pepper pounded in a mortar is essential for authentic flavor - this technique dates back centuries in Thai cooking. Fried garlic is non-negotiable as a topping; its crispy texture and sweet, nutty flavor are signature elements. Chinese celery (pak chee farang) provides a distinctive flavor that regular celery cannot replicate - it's worth sourcing from Asian markets. The dish should be mildly seasoned in the bowl, with condiments served on the side, allowing each diner to adjust to their taste with fish sauce, chili flakes, lime juice, and white pepper. Using jasmine rice is important for authentic Thai flavor and aroma. Traditional versions always feature the trinity of fresh herbs: cilantro, green onions, and Chinese celery. Finally, authentic Khao Tom is intentionally simple - it's not meant to be a complex dish but rather a humble, comforting bowl that showcases the quality of a good broth, properly cooked rice, and fresh toppings.