Kru Nid's Khao Tom (Thai Breakfast Porridge with Bacon)

This comforting, creamy rice porridge shines with punchy, savory toppings for a hearty meal. Traditional toppings for khao tom can include Chinese sausage, dried shrimp, or eggs, but writer Kat Thompson's favorite version of this dish is topped with fermented mustard greens and crispy bacon. This Khao Tom recipe is from Oranij Promsatit, Thompson's beloved Thai teacher and family friend.

Kru Nid’s Khao Tom (Thai Breakfast Porridge with Bacon)
Photo: Alicia Cho
Active Time:
20 mins
Total Time:
1 hrs


  • 1 cup uncooked jasmine rice

  • 6 cups water

  • Kosher salt or fish sauce, to taste

  • 6 (1-ounce) thick-cut maple bacon slices, cut into 2-inch pieces 

  • Fermented mustard greens (such as Pigeon Brand) 

  • Sliced scallions and sliced fresh red Thai chiles, for garnish


  1. Place rice in a large saucepan; add enough water to just cover rice. Swirl water in pan to rinse rice, and drain. Repeat rinsing and draining process until water runs clear, 8 to 10 times. Add 6cups water to drained rice in saucepan; bring to a boil over high. Stir in salt or fish sauce to taste. Reduce heat to medium-low; cover and cook, undisturbed, until rice is tender and creamy, 30 minutes. Remove from heat; let rice stand, covered, until thickened, about 10 minutes.

  2. While rice cooks, cook bacon in a large skillet over medium-high, turning occasionally, until crispy, 8 to 10 minutes. Drain on a paper towel–lined plate.

  3. Divide porridge evenly among 6 shallow bowls. Sprinkle evenly with cooked bacon; garnish with fermented mustard greens, scallions, and red Thai chiles.

Make Ahead

Porridge can be refrigerated in an airtight container up to 2 days.


Find canned fermented mustard greens at Asian markets or online.

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