One 3 1/2-inch piece galangal
2 lemongrass stalks, green tops discarded, halved and smashed
10 cups chicken stock
3 cups cooked jasmine rice
1 pound ground pork
1 tablespoon fish sauce
1 tablespoon dark soy sauce, such as Lee Kum Kee
4 cloves garlic, grated
3 Thai bird chiles, minced
3 kaffir lime leaves, very thinly sliced
6 eggs, at room temperature
1 cup cilantro leaves and stems, roughly chopped
Optional accompaniments: Lime wedges and store-bought crispy shallots
Galangal can be found at Asian markets; however, you may substitute an equal amount of fresh ginger if you cannot find it fresh.
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