Thai Pork & Egg Brothy Rice

Before brothy rice was a trend, there was this. This is the soup my mum, Mama Noi, used to make for me whenever I was sick, sad, or just plain hungry. It’s the original Thai brothy rice. A simple, flavour-packed pork broth, fluffy chunks of a crispy-edged Thai-style omelette, and tender pork meatballs, all served over a bed of jasmine rice. It’s a hug in a bowl, and it’s the taste of my childhood.

What is Thai Pork & Egg Brothy Rice?

At its heart, this is a version of ‘khao tom’, a traditional Thai rice soup that’s all about comfort. But this version my mum often made was a little different. Instead of just having the rice simmered into the soup, she’d serve the rich, clear pork broth over a bowl of freshly cooked jasmine rice. That way, the rice stays fluffy and soaks up the broth just as you eat it. The crispy, puffy bits of Thai-style omelette and the juicy pork meatballs turn it from a simple soup into a proper, satisfying meal.

What’s the deal with the Thai-style omelette?

A Thai omelette (khai jiao) is different from a French one. It’s all about cooking it in hot oil so the edges get crispy and golden and the inside puffs up like a cloud. It’s the texture that makes it so good. When you add chunks of it to the soup, some bits stay crispy while others soak up the savoury broth like a sponge. It’s the best part, and it’s what makes this dish so unique.

Special Ingredient Notes

Pork mince: Use a regular pork mince here, not a lean one. The little bit of fat adds flavour to the meatballs and the broth.

Fish sauce: This is the key seasoning for the pork and the omelette. It adds a salty, savoury depth that you can’t get from anything else. Different brands have different saltiness levels, so taste as you go.

Garlic oil: This is a non-negotiable finishing touch in Thai cooking. It adds a final layer of fragrant, garlicky flavour. You can make your own or find it at most Asian grocery stores.

Steps

First, make the garlic oil. Place the vegetable oil and garlic in a small saucepan or pan over a medium heat. Cook gently until the garlic is golden and fragrant, then take it off the heat and pour it into a small bowl to stop the cooking. Set aside.

Next, get the broth going. Place the chicken stock, ginger, spring onion and fish sauce in a saucepan over a high heat. Bring it to a simmer.

While you’re waiting for the broth to simmer, mix the ingredients for the pork meatballs in a large bowl. Once the broth is bubbling, pinch off small portions of the pork mix (about 1 heaped teaspoon) and drop them straight into the broth. Repeat until the pork is finished. Then turn the heat to medium and simmer for 12 minutes or until the pork meatballs are just cooked through.

While the broth is simmering, make the omelette. Whisk the eggs with the white pepper in a bowl. Heat the oil in a frying pan over a high heat. When the oil is properly hot, pour in the egg mixture. Let it bubble and puff up, then use a spatula to flip it over. Once both sides are golden and crispy, use a spatula to roughly break up the omelette into small pieces. Turn the heat off and set aside.

Now, finish the soup. Remove the ginger and spring onion stems from the broth. Add the omelette pieces to the broth. Season the soup with a little salt to taste.

To serve, divide the cooked jasmine rice between two deep bowls. Ladle the hot soup, pork meatballs and omelette chunks around the rice. Finish with a sprinkle of the finely sliced spring onions and a drizzle of the garlic oil you made earlier. Serve straight away.

Storage Tips

This soup is best eaten fresh, but if you have leftovers, store the soup and the rice separately in the fridge. Reheat the soup until piping hot before pouring it over the rice.

SERVES

2

Ingredients

• 4 cups chicken stock
• 3 slices ginger

2 spring onions (scallions), bruised, plus 2 tbsp finely sliced to serve

• 2 tsp fish sauce

sea salt

• 2 cups cooked jasmine rice, to serve

Pork meatballs:

• 200g (7 oz) pork mince
• 2 tsp fish sauce
• ¼ tsp white pepper

Garlic oil:

• 1/4 cup vegetable oil

Omelette:

• ½ tbsp vegetable oil

2 eggs

• ¼ tsp ground white pepper