Khao tom moo

Method

1. 1 Sauté minced garlic in oil over low heat for 2 minutes until golden brown, then remove and set aside to make fried garlic.
2. 2 Bring the chicken broth with shredded ginger to a simmer for about 5 minutes.
3. 3 Shape the ground pork into small balls, drop them into a pot, and cook for 4 minutes until the meat floats to the surface.
4. 4 Add the rice to the pot and cook for another 3 minutes until the grains are soft but still retain their shape.
5. 5 Season with fish sauce and pepper, sprinkle with celery, green onions, and fried garlic, then ladle into a hot bowl.