Quirky Foodster
  1. Back

Breakfast

Khao Tom

★ ★ ★ ★ ★ (0)
10 min
Prep
20 min
Cook

Ingredients

  • 200 g (1 cup) cooked jasmine rice
  • 1 l (4.2 cups) chicken or vegetable stock
  • 150 g (5 oz) minced pork
  • 2 garlic cloves, minced
  • 1 tbsp fish sauce
  • 1/2 tsp salt
  • 1/4 tsp ground white pepper
  • 1 egg
  • 2 spring onions, chopped
  • 1 tbsp fried shallots
  • 1 thumb ginger, julienned

Method

  1. Bring the stock to a boil in a saucepan.
  2. Add the cooked rice and simmer for 10 minutes, stirring occasionally, until softened and thickened.
  3. Stir in the minced pork and garlic, cooking until the pork is no longer pink.
  4. Season with fish sauce, salt and white pepper.
  5. Crack in the egg and stir gently to create thin ribbons.
  6. Ladle into bowls and top with spring onions, fried shallots and ginger.

Introduction: Khao Tom is a gentle rice porridge eaten across Laos as an easy, easily digestible start to the day, especially for children, the elderly, or anyone recovering from illness.

Cultural Background: Khao Tom is a gentle rice porridge eaten across Laos as an easy, easily digestible start to the day, especially for children, the elderly, or anyone recovering from illness. It reflects the resourceful Lao habit of stretching leftover rice into a nourishing new meal.

Tips: Adjust the stock quantity for a thinner or thicker porridge to taste. Day-old rice breaks down more smoothly than freshly cooked rice.

Variations: Use minced chicken instead of pork for a lighter version. A plain vegetarian version omits the meat and uses mushroom stock.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop, adding a splash of stock or water to loosen the texture.

FAQs:

Q: Can I use leftover rice?

A: Yes, this is the traditional way and gives the best texture.

Q: Is this dish spicy?

A: No, Khao Tom is naturally mild and comforting.

© Arscale 2026