Lao Tom Saap Hot and Sour Pork Soup with Herbs

Ingredients

• 1 lb pork shoulder, sliced into thin bite-size pieces
• 5 cups water
• 2 stalks lemongrass, cut into 3-inch lengths and bruised
• 6 thin slices galangal or ginger
• 4 makrut lime leaves, torn
• 2 shallots, halved
• 4 garlic cloves, smashed
• 3 Thai chilies, bruised
• 6 oz oyster mushrooms, torn
• 2 tbsp fish sauce
• 1 lime, juiced
• 1/2 tsp sugar
• 1/4 cup mixed cilantro and Thai basil leaves
• 2 scallions, sliced
• 1 cup jasmine rice
• 1 1/2 cups water, for the rice

Steps

1. Rinse the rice and simmer it with the 1 1/2 cups water for the rice, covered, for 15 minutes, then rest it off the heat.
2. Bring the 5 cups water to a boil with the lemongrass, galangal, lime leaves, shallots, garlic, and chilies, then simmer for 10 minutes to perfume the broth.
3. Add the pork, skim off any foam, and simmer for 12 to 15 minutes, until tender and cooked through.
4. Add the mushrooms and cook for 3 minutes.
5. Turn off the heat and season with the fish sauce, lime juice, and sugar, tasting until the soup is sharply sour, salty, and hot.
6. Ladle into bowls, top with the cilantro, basil, and scallions, and serve with the rice; eat around the lemongrass, galangal, and lime leaves.

Allergen note: Contains fish from fish sauce.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.