(INSTRUCTIONS)

1. Rinse 1 cup of white rice in water a few times.
2. Add 2 quarts of water or broth and bring to a boil.  Turn heat down and simmer gently for 60 – 90 minutes until rice breaks down and forms a porridge-like consistency.  Stir frequently to avoid burning and add more water if needed.
3. While rice is cooking, in a medium bowl, mix the ground pork with the garlic and fish sauce. Form the mixture into bite-sized meatballs.
4. Transfer one serving of the rice (about 1 cup) to a separate pot.  Add a little more water or broth if needed (I usually add chicken or pork broth) and return to a simmer. Add the pork meatballs and simmer for 2 to 3 minutes until fully cooked.
5. Add 1-2 eggs and poach for a few minutes, or until the egg white form and the yolks remain runny.
6. Remove the congee from the heat (the eggs will continue to cook in the hot broth). Serve well.