15 ml Vegetable oil or sesame oil
2-3 Green or red Thai chilies, seeded and finely chopped
2 cloves Garlic, finely chopped
2.5 cm Fresh root ginger, finely chopped
5 ml Sugar
10-15 ml Ground turmeric
225 g Long grain rice
30 ml Nuoc mam
600 ml Water of fish or chicken stock
1 bunch Fresh coriander (cilantro), stalks removed, leaves finely chopped
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Heat the oil in a heavy pan. Stir in the chilies, garlic and ginger with the sugar. As they begin to color, stir in the turmeric. Add the rice, coating it in the turmeric and flavorings, then pour in the nuoc mam and the water or stock - the liquid should sit about 2.5 cm / 1 in above the rice. Season with salt and pepper and bring the liquid to the boil. Reduce the heat, cover and simmer for about 25 minutes, or until the water has been absorbed. Remove form the heat and leave the rice to steam for a further 10 minutes. Tip the rice on to a serving dish. Add some of the coriander and lightly toss together using a fork. Garnish with the remaining coriander.