Rinse the Jasmine Rice under cold water until the water runs clear, then drain and set aside.
Make a seasoning paste by pounding or finely mincing the Cilantro Roots with a few cloves of Garlic, a generous pinch of Ground White Pepper, and a splash of Fish Sauce until well combined.
Heat a tablespoon of oil in a large pot over medium heat, add the paste and cook until fragrant, then add the Minced Pork and stir-fry until the pork is broken up and no longer pink.
Pour in the Chicken Stock and Water, bring to a boil, then stir in the drained Jasmine Rice.
Lower the heat and simmer gently, stirring occasionally, until the rice softens and begins to break down into a porridge-like consistency (about 20–30 minutes). Add more water or stock if it becomes too thick.
Season the soup to taste with Light Soy Sauce, a little more Fish Sauce if needed, and a pinch of Sugar; adjust the Ground White Pepper as desired.
Thinly slice or julienne the Fresh Ginger and stir it into the pot for a few minutes to lift the flavor, then turn off the heat once the ginger has softened slightly.
Ladle the khao tom into bowls and finish each with chopped Spring Onions, torn Fresh Cilantro Leaves, and sliced Thai Celery for freshness and crunch.
Sprinkle a generous pinch of Fried Garlic over each bowl for a crunchy, aromatic topping and serve hot.
