Rice is cooked in a broth flavored with aromatic lemongrass and galangal with shredded chicken, pork balls and seasonings and toppings like ginger and scallions. Khao Tom is one of my favorite comfort foods.
Cook the rice using rice cooker or stove-top according to the instruction on the package. Let it cool and then store in the refrigerator until ready to be used
Prepare the meatballs by placing the pork in a large mixing bowl followed by garlic all the way to fish sauce. Mix with your clean hands and then gradually fold in the beaten egg white and mix again and start picking up the meat and throw it back into the side of the bowl and repeat this for few times. This will make the pork balls rather bouncy. Wet your palms and start rolling the pork into balls. Bring a large pot of water to a boil and then drop the pork balls in there, batch by batch. They will float to the surface when they are cooked. Check to make sure they are no longer pinkish. If you make this the day before, store in air-tight container in the refrigerator
When ready to cook
Place the eggs in a pot and cover with water. Bring water to a rolling boil and then turn off the heat and cover and let them sit for 15 minutes. Discard water and set aside
Bring chicken broth to a boil in a large pot. Add in the lemon grass and galangal and let it simmer for about 10 minutes. Add in the cooked brown rice and simmer briefly. Adjust taste by seasoning with soy sauce, fish sauce, and white pepper
Discard the lemon grass and galangal pieces. Prepare four serving bowls. Gently crack one egg in the bowl and some shredded chicken meat (if using). Laddle the hot rice soup over each bowl. Garnish with coriander leaves, spring onion, and ginger. Serve immediately with a small dish of chilies doused in soy sauce