Cambodian Rice Soup: Make a Comforting Bowl of Borbor

Cambodian rice soup, often called borbor, is a gently savory bowl of rice simmered until soft in broth, with aromatics and toppings added to suit the cook. This version includes ground pork, ginger, and garlic, then finishes with fresh herbs, lime, and crisp bean sprouts; Cambodian households make many versions, including plain rice soup and versions with different meats or fish.

Ingredients

1 cup (185 g) jasmine rice, uncooked
8 cups (1.9 L) low-sodium chicken broth, plus up to 1 cup (240 ml) extra for thinning
8 oz (225 g) ground pork
1 tablespoon (15 ml) neutral oil, such as canola oil
2 cloves garlic (about 6 g), finely minced
1 tablespoon (15 g) peeled fresh ginger, finely grated or minced
1 small yellow onion (about 110 g), finely chopped
1 tablespoon (15 ml) fish sauce, plus more to taste
1 teaspoon (5 ml) soy sauce
1 teaspoon (3 g) kosher salt, divided, or less if your broth is salty
1/4 teaspoon (0.5 g) ground white pepper, plus more to serve
2 scallions (about 30 g), thinly sliced
1/2 cup (15 g) fresh cilantro leaves, roughly chopped
1 cup (100 g) mung bean sprouts, rinsed and drained
1 lime (about 70 g), cut into wedges
1 small red chile (about 10 g), thinly sliced, optional
1 teaspoon (5 ml) toasted sesame oil, optional for finishing

Instructions

Rinse the rice. Put the rice in a bowl, cover it with cool water, and swish the grains with your fingers. Drain and repeat until the water is less cloudy, usually three or four rinses. Drain well. Rinsing removes loose surface starch so the soup thickens gradually instead of turning gluey before the grains soften. Chop the onion, garlic, ginger, and toppings while the rice drains.
Brown the pork and aromatics. Heat the oil in a heavy 4- to 5-quart pot over medium heat. Add the pork and break it into small crumbles with a spoon. Cook for about 6 to 8 minutes, stirring often, until browned and no longer pink. Check the largest piece with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground pork. Stir in the onion, garlic, and ginger and cook for another 2 minutes, until fragrant and beginning to soften.
Season the base. Add the drained rice, fish sauce, soy sauce, half the salt, and white pepper. Stir for about 30 seconds to coat the grains and distribute the seasonings. Pour in the chicken broth and scrape the bottom of the pot to loosen any browned bits. Bring the liquid to a boil over medium-high heat, watching closely so it does not boil over.
Simmer until the rice is tender. Reduce the heat to low and partially cover the pot, leaving a small gap for steam to escape. Simmer gently for 45 minutes, stirring every 8 to 10 minutes and scraping along the bottom. The rice should be very soft, with some grains opening and the broth lightly thickened. If it becomes thicker than you like before the rice is tender, stir in a little of the reserved broth or water. Keep the soup at a gentle simmer rather than a hard boil, which can make rice break down unevenly and catch on the pot.
Adjust the seasoning and texture. Taste a spoonful after the rice is tender. Add the remaining salt a little at a time, along with extra fish sauce if you want a deeper, saltier flavor. For a looser soup, add up to 1 cup (240 ml) hot broth or water and simmer for 1 to 2 minutes. For a thicker, more porridge-like bowl, simmer uncovered for a few extra minutes, stirring frequently. Turn off the heat.
Serve with fresh toppings. Ladle the hot soup into bowls and offer scallions, cilantro, bean sprouts, lime wedges, chile, and white pepper at the table. Add a few drops of sesame oil if using. Let each person squeeze lime and mix in the toppings just before eating, so the herbs stay fresh and the sprouts retain some crunch.

Tips

Choose the texture you like. Borbor ranges from brothy rice soup to a thicker, soft porridge, and the rice continues absorbing liquid as it sits. Start with the stated broth amount; thin individual bowls with hot broth rather than adding a large amount to the whole pot.
Use fish sauce thoughtfully. Fish sauce gives the broth a rounded, fermented savoriness. If you do not have it, use an equal amount of soy sauce, then taste before adding more salt. The soup will be less distinctly Cambodian in flavor, but still savory and pleasant.
Keep the simmer gentle and stir the bottom. Rice can settle and stick as it releases starch. A low simmer and regular stirring help prevent scorching. If your pot is thin-bottomed, use a heat diffuser or stir more often during the last 15 minutes.
Prep fresh toppings separately. Add bean sprouts, herbs, and lime to bowls at serving time, not to the storage container. They lose their freshness in hot soup and become limp when reheated.

Serving Suggestions

Serve borbor hot as a light main meal, a filling breakfast, or a simple supper. Put the garnishes in small bowls so everyone can adjust the balance: lime adds brightness, fish sauce brings salt and savoriness, chile adds heat, and scallions and cilantro provide a fresh finish. Bean sprouts contribute a crisp contrast to the soft rice. If you want a more substantial table, serve the soup with a plate of sliced cucumber or lightly cooked greens and a small dish of pickled vegetables.

The soup is satisfying on its own, so side dishes are optional. For a shared meal, set out extra broth and hot water for thinning, as well as extra lime and herbs. Serve the soup soon after cooking for the loosest texture; if it has stood while people gather, stir in hot broth before ladling because the rice thickens as it cools.

Variations

Make it without pork: Leave out the ground pork and use vegetable broth for a meat-free bowl. Add a little more ginger and garlic, and season with soy sauce or a vegetarian fish-sauce alternative. The soup will be lighter and less rich. You can also add diced firm tofu during the last 10 minutes of simmering, allowing it time to heat through.

Use chicken: Substitute 8 oz (225 g) ground chicken for the pork. Because ground poultry must reach 165°F (74°C), check the largest crumble with a food thermometer before adding the rice and broth. The result is mild; a little extra ginger or fish sauce can add depth.

Make a plain rice version: Omit the meat and cook the rice in broth with ginger and a modest amount of salt. This gives you a simpler base that can be topped at the table with herbs, lime, fried garlic, or cooked protein. For a fish version, add small pieces of fish near the end and cook until a thermometer reads 145°F (63°C); do not simmer delicate fish for the full rice-cooking time.

Change the rice: Long-grain white rice can replace jasmine rice in the same amount, though the aroma will be subtler. Brown rice takes longer to soften and needs additional broth, so it is not a direct quick swap; follow the package’s cooking time and add liquid as needed. Avoid using instant rice for the full simmer, since it can become mushy before the soup develops its texture.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. They keep for 3 to 4 days in the refrigerator. The rice will absorb broth while stored, so expect the soup to be much thicker the next day. For longer storage, freeze portions in airtight freezer-safe containers for up to 2 months for best quality; leave a little space at the top for expansion. Thaw overnight in the refrigerator when possible.

Reheat a portion in a saucepan over medium-low heat with a splash of water or broth, stirring often until evenly hot. Check that leftovers reach 165°F (74°C), as recommended by USDA FSIS, before serving. You can also microwave a covered bowl in short intervals, stirring between intervals and checking the temperature in more than one spot. Add fresh herbs, sprouts, and lime only after reheating. Avoid repeatedly cooling and reheating the full pot; warm only the amount you plan to eat.

Frequently Asked Questions

Is Cambodian rice soup the same as congee?
They are closely related styles of rice porridge, but the names and typical seasonings vary by region and household. Borbor is a Cambodian rice soup that may be served simply or with meat, fish, broth, and fresh condiments. This recipe keeps the rice soft but still spoonable rather than blending it into a completely smooth porridge.

Can I make borbor with leftover cooked rice?
Yes, but the texture and timing will differ. Use about 3 cups (450 g) cooked rice and start with roughly 5 cups (1.2 L) broth. Brown and season the pork as directed, add the cooked rice and broth, then simmer for about 20 minutes, stirring often, until the rice is very soft and the flavors come together. Add more broth if needed and still check the pork for 160°F (71°C) before adding the rice.

Why did my rice soup become so thick?
Rice continues to release starch and absorb liquid as it cooks and rests, so thickening is expected. Stir in hot water or broth a little at a time until the bowl reaches the consistency you want. If the rice is still firm, add liquid and continue simmering rather than turning up the heat sharply.

Can I prepare the soup ahead of time?
Yes. Cook it through, cool it promptly, and refrigerate it in shallow containers within 2 hours. It will thicken overnight, so reheat gently with additional broth or water and bring it to 165°F (74°C). Keep the garnishes separate and add them only when serving for the freshest flavor and texture.

What can I use instead of fish sauce?
Use the same amount of soy sauce, or choose a vegetarian fish-sauce substitute if you have one. Soy sauce adds salt and umami but not the fermented seafood note of fish sauce, so the finished soup tastes a little different. Taste before adding extra salt, especially if the broth is not low-sodium.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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