|Submitted by: Julie||13 June 2014|
A wamring soup full of bright, punchy flavours and full of the good stuff to chase away the cold-weather blues and winter flus!
In a small bowl, mix the ground pork with the fish sauce and palm sugar and set aside.
Place the water in a large saucepan over high heat and add the lemongrass, dried shrimp and ginger and bring to a boil. Let boil for 10 minutes and then add the rice, stir and return to a boil. Reduce heat low enough to maintain a slow, steady boil and let cook until the rice is tender, about 15 minutes. Remove from heat and discard the lemongrass and ginger.
In the meantime, heat the oil in a heavy skillet over medium-high heat and add the garlic. Cook, stirring, until the garlic turns golden and then add the pork and cook, breaking up any clumps that form, until cooked through. Then add the contents to the rice soup.
Next, prepare the garnish and accompaniments. In a small bowl, combine the fish sauce with the minced chile and set aside.
Heat the oil in small saucepan and add the shallots over medium-high heat. Cook, stirring constantly, until crisp and golden. Place in a small bowl and set aside.
Ladle some of the rice and pork soup into individual bowls. Top with herbs, some bean sprouts, some chopped scallions, the crispy shallots, freshly ground pepper and some chopped peanuts.
Serve with the chile fish sauce and lime wedges.