The basic rice porridge is perfectly good, but you should add the pork meatballs. Go for all the trimmings - slices of ginger, a sprinkling of spring onions and the deep-fried pa tong go (crispy Cantonese-style dough) all of which add texture to the soft rice. Eggs come in different forms. Either cracked raw and cooked lightly in the bowl, or as kai khem (halved Thai salted eggs). Those who aren't squeamish about offal can opt for a little intestine which is clean and soft, but is not required. And if you come in a group, an extra bowl of the excellent pork balls in a light ginger-spiked broth is always a welcome addition.