Khao Tom Moo (pork meatballs in broth with rice)
Khao Tom Moo (pork meatballs in broth with rice)

Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a special dish, khao tom moo (pork meatballs in broth with rice). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Khao Tom Moo (pork meatballs in broth with rice) is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Khao Tom Moo (pork meatballs in broth with rice) is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Khao Tom Moo (pork meatballs in broth with rice):
  1. Make ready 30 g fresh root ginger
  2. Make ready 2 stalks lemongrass
  3. Make ready 2 cloves garlic
  4. Get 500 g lean pork mince (5% fat)
  5. Make ready 2 tbsp cornflour
  6. Take 1 tbsp soy sauce
  7. Make ready 2 tbsp toasted sesame oil
  8. Take 2 chicken stock cubes
  9. Prepare 300 g fragrant rice (basmati or jasmine)
  10. Make ready 20 g fresh coriander
  11. Make ready 2 spring onions
  12. Prepare 4 tbsp shaoxing wine (can use dry sherry or mirin)
  13. Make ready 2 tbsp fish sauce
  14. Make ready 1 tsp sugar (can use any sugar, I use demerara)
Instructions to make Khao Tom Moo (pork meatballs in broth with rice):
  1. Peel and grate, finely chop or crush the ginger and garlic and prepare the lemongrass by bashing it a few times then cutting the stems vertically and scooping out the middles. The middle of the lemongrass needs to be crushed or chopped, keep the outer layers to one side for later.
  2. In a medium sized mixing bowl, mix up the pork mince with the garlic, ginger, lemongrass, cornflour, soy sauce and sesame oil. Use your hands and bash it about a bit until it's sticky and holds together well.
  3. Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes.
  4. While the meatballs are cooling, dissolve the stock cubes in 2 litres of boiling water, add the rice and the outer parts of the lemongrass. Reduce the heat and cook uncovered for around 10 minutes until the rice is tender.
  5. Once the rice is tender, add the wine, fish sauce and sugar and 400ml more boiling water then get the meatballs from the fridge and plop them in carefully. Cover the pan and cook for another 8 minutes.
  6. Finely chop up the coriander and spring onions and keep to one side for the garnish at the end.
  7. When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!

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