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1
KHAO TOM — Bring the stock to a steady simmer over medium heat, then add the cooked rice and stir to separate the grains so each one heats evenly and releases just enough starch to round the broth without clouding it. Season with fish sauce and simmer for 8–12 minutes, stirring occasionally, until the grains are swollen and tender but still identifiable. The broth must remain light and distinctly fluid — it must not thicken into a porridge — and should run clear and clean at the ladle when the soup is ready.
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2
JOK — Combine the raw rinsed rice and stock in a heavy pot, bring to the boil, then reduce to the lowest possible simmer, because a vigorous boil will scorch the bottom before the grains have time to dissolve. Cook, stirring frequently, for 45–60 minutes. This is where the dish lives or dies: the rice must be driven past softness, past porridge, until every grain has completely dissolved into a thick, smooth, homogeneous cream with no discernible grain remaining — the surface will be viscous and slow-moving, and a spoon drawn across the top should leave a brief, clean furrow. Season with fish sauce.
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3
Soft-boil the eggs by lowering them into already-boiling water and cooking for exactly 6 minutes, so the white sets while the yolk stays fluid at its centre rather than chalking through. Transfer immediately to cold water to stop the carry-over heat from pushing the yolk further. Peel when cool enough to handle and confirm the yolk is still yielding by pressing gently with a finger.
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4
Arrange the accompaniments — pickled vegetables, fried garlic in its oil, ginger matchsticks, and halved soft-boiled eggs — in small dishes or directly alongside each bowl, so every diner can adjust the balance of sharp, rich, hot and savoury to their own taste. Set prik nam pla on the table and ladle the khao tom or jok into warmed deep bowls, warming the bowls first so the soup does not lose its heat on contact with cold ceramic. The finished bowl should carry a clean, savoury steam; the smell of raw starch must be entirely absent.