Step 1

Rinse 1 cup of white rice in water a few times.

Step 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.

Step 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.

Step 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.

Step 5

Add 1-2 eggs and poach for a few minutes, or until the egg white form and the yolks remain runny.

Step 6

Remove the congee from the heat (the eggs will continue to cook in the hot broth).