Rinse the rice three times, cut ginger into fine matchsticks and slice the white spring-onion parts.

Ingredients

• 220 gRice, white, long-grain, regular, raw, unenriched
• 1,500 gBeverages, water, tap, drinking
• 700 gSoup, chicken broth, low sodium, canned
• 300 gPork, ground, 84% lean / 16% fat, raw
• 25 gGinger root, raw
• 10 gGarlic, raw
• 20 gSauce, fish, ready-to-serve
• 70 gOnions, spring or scallions (includes tops and bulb), raw
• 4 gSalt, table

Method

1. Rinse the rice three times, cut ginger into fine matchsticks and slice the white spring-onion parts.
2. Bring rice, water, broth, ginger, spring onion and salt to a boil. Simmer partly covered for 35 minutes at 88 °C, scraping the base every 8 minutes, until grains break down.
3. Mix pork with garlic and fish sauce, shape 16 balls and lower them into the porridge. Poach gently for 10 minutes at 80 °C until the centres reach 71 °C; scatter with green spring onion.