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1
In a bowl, combine the pork with the 2 tablespoons of fish sauce, the soy sauce and a pinch of white pepper.
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2
Let sit for 10 to 30 minutes.
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3
In an enameled cast-iron casserole, combine the chicken stock, rice and lemongrass and bring to a boil over moderately high heat.
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4
Reduce the heat to low, cover partially and simmer until the rice is soft, about 25 minutes.
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5
Discard the lemongrass.
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6
Meanwhile, in a small skillet, toast the dried chiles over moderate heat until lightly browned and fragrant, about 3 minutes.
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7
Transfer to a spice grinder and grind to a coarse powder; some seeds will remain.
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8
Transfer to a bowl and wipe out the skillet.
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9
Heat the oil in the skillet.
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10
Add the garlic and cook over low heat until caramelized, about 10 minutes.
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11
Scrape the garlic oil into a small bowl.
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12
In another small bowl, combine the serrano, vinegar and sugar and stir until the sugar is dissolved.
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13
Using a small ice cream scoop, make generous 1-inch meatballs with the ground pork.
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14
Drop into the rice and broth in the casserole.
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15
Cover and simmer over moderately high heat, stirring occasionally, until the meatballs are cooked through, about 10 minutes.
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16
Ladle the congee into bowls.
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17
Serve with little bowls of the toasted chiles, fried garlic oil, chile vinegar, lime wedges, scallions, cilantro, white pepper and fish sauce.
