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1
RINSE the rice by putting it in a strainer and running cold water through it, then combine it with the broth or water in a heavy-bottomed pot.
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2
If youre using water, add the salt.
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3
If youre using broth, taste it first and only add salt to taste.
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4
Bring to a simmer and simmer gently for about 20 minutes.
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5
Let the rice sitdont cover itfor about 30 minutes more.
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6
Reheat the soup just before servingyou may also need to thin it with more broth or water because it thickens as it sits.
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7
Taste the soup and add more salt if it needs it.
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8
ARRANGE the condiments in separate bowls.
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9
If youre using raw meats, slice them into thin strips about 2 inches long.
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10
The shape isnt terribly important because the cuts suggested here are very tender.
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11
Heat the oil in a wok or iron skillet over high heat until it ripples and just begins to smoke, then add half the meat.
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12
Stir rapidly, working over high heat, until the meat is lightly browned, 1 1/2 to 2 minutes.
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13
Season the meat with salt and pepper.
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14
Repeat with the remaining meat, adding more oil to the wok if needed.
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15
If youre using leftover meats, cut them into bite-size cubes or strips and serve them cold.
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16
Arrange the meats, hot or cold, in bowls along with the other condiments.
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17
Ladle the soup into hot soup plates and set the condiments in the middle of the table.
