Thai Rice Porridge (Chok)
โจ๊ก ChokSay it: jôhk
Chok is Thailand’s beloved breakfast porridge, a smooth and comforting rice congee eaten across the country from bustling street stalls to home kitchens. Silky rice is simmered until it breaks down into a creamy soup, then topped with tender pork meatballs, slivers of fresh ginger, a soft or poached egg, and fragrant herbs. The dish is deeply savory, gently spicy from white pepper and ginger, and endlessly customizable with crispy fried garlic and chili vinegar. It is the ultimate soothing morning meal that feels both nourishing and satisfying.
Thai Rice Porridge (Chok)
โจ๊ก, Chok
Pronounced jôhk
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the jasmine rice 2–3 times until the water runs mostly clear. Place in a large pot with 8 cups (1.9 L) water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 35–45 minutes, stirring occasionally, until the rice grains have mostly disintegrated into a smooth, creamy porridge. Add more water if it becomes too thick; it should resemble a loose oatmeal.
While the porridge simmers, make the pork balls. In a bowl, combine ground pork, half the minced garlic, 1 tablespoon (15 ml) fish sauce, and ½ teaspoon white pepper. Mix vigorously with your hands for 2 minutes until sticky. Roll into small ¾-inch (2 cm) meatballs and set aside.
Heat the vegetable oil in a small skillet over medium heat. Add the remaining minced garlic and fry until golden and fragrant, about 30 seconds. Remove from heat and set aside with its oil.
When the porridge is nearly done, gently drop the pork meatballs into the simmering pot. Cook for 4–5 minutes until the meatballs are cooked through and float to the surface.
Season the porridge with the remaining 1 tablespoon (15 ml) fish sauce and ½ teaspoon white pepper. Taste and adjust seasoning; it should be savory with a gentle peppery kick.
If using eggs, crack one egg per bowl directly into the hot porridge just before serving so it poaches gently from the residual heat, or poach them separately in simmering water.
Ladle the hot porridge and meatballs into bowls. Top each with a nest of ginger matchsticks, sliced green onion, chopped cilantro, a spoonful of fried garlic with its oil, and a dash of chili vinegar or sliced chilies to taste.
Regional variants
Some regions add sliced chicken instead of pork, or top with century egg (pidan). A popular late-night version includes crispy fried dough sticks (pa tong go) on the side.
Cook's notes
- For an even silkier texture, soak the rice for 30 minutes before cooking or use broken rice (rice grits) if available at Asian markets.
- The porridge thickens as it cools; thin with hot water or stock when reheating.
- Prepare the pork mixture and all toppings in advance so the final assembly is quick.
Serve with
Thai chili vinegar, extra white pepper, and fresh lime wedges. Often enjoyed with Chinese-style fried dough sticks (pa tong go).
Make ahead and storage
The porridge and meatballs can be made up to 2 days ahead and refrigerated. Reheat gently on the stove, adding water to loosen. Add fresh toppings just before serving.
