Johk (rice porridge)

1/2 cup jasmine rice
50g liver, thinly sliced
90g pork mince
2 eggs
2 tbls ginger, slivered
1 spring onion, chopped
1 red chilli, sliced
rice vinegar
fish sauce
soy sauce
ground white pepper

Cook rice in 3.5 cups water 30 minutes until thick and smooth.
Soak chilli in vinegar to cover. Blanch liver. Poach eggs.
Form pork into small balls and blanch.
Serve porridge topped with pork, liver and egg.
Serve with ginger, spring onion, chilli vinegar,
fish sauce, soy sauce and white pepper.

Recipe from street vendor in morning market – Phetburi.