Ingredients

• 12 oz ground pork (I used the meat from 4 hot honey bratwursts)

• 3 Tbsp fish sauce, plus more for serving

• 1 Tbsp soy sauce

• 6 cups chicken stock/pork stock/water

• 2 cups cooked jasmine rice

• 3 green onions

• 2 stalks lemongrass

• 1 inch piece ginger

• 3 cloves garlic

• Cilantro

• 3 shallots

• 1-3 Thai hot chiles

• 2 limes, for about 2 Tbsp juice and lime wedges for serving

• Salt

• White Pepper

• ½ cup vegetable or canola oil

Directions

1. Use a mortar and pestle to combine one garlic clove, a Tbsp chopped cilantro stems, and some white peppercorns. Make into a paste and set aside.

2. Combine the ground pork, 2 Tbsp fish sauce, soy sauce, and half the previous paste in a glass bowl. Roll into small meatballs, then refrigerate 10-30 minutes or until ready to use.

3. Set up a small saucepan and heat the oil on medium heat. Shave the shallots with a mandolin, about the size of two credit cards pushed together. Add a shallot slice into the oil to test the oil. Once the shallot begins to bubble, add the rest of the shallots. Stir frequently and wait for the bubbles to not be so rapid from the shallots. This indicates that the shallots are losing their moisture and are ready to be pulled. Strain the shallots, reserve the oil, and allow the shallots to rest a few minutes to crisp up.

4. Cut the top part off the lemongrass and root. Unwrap any hard layers. Use the blunt end of the knife to chop at the lemongrass stalks to release their flavor. Optionally, use the unwrapped peelings of the lemongrass to wrap around to keep them intact.

5. In a large dutch oven, add a splash of the shallot oil from earlier. Add the other half of the paste from step one, the lemon grass, the ginger, and the white parts of the green onions (chopped) and let saute for a minute. Add the chicken stock, rice, and 1 Tbsp fish sauce and bring to a simmer. Allow this to cook for 15 minutes.

6. Drop the meatballs into the simmering liquid, turn off the heat, and add a lid until cooked, 3-5 minutes.

7. Garnish with cilantro leaves, Thai chiles, additional shallot oil, fried shallots, green onions, and lime wedges.