Khao Tom Moo (pork meatballs in broth with rice)

How to Cook Recipes Khao Tom Moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps

Khao Tom Moo (pork meatballs in broth with rice) - - In case you have a ardour for cooking and you spend numerous time in your kitchen, then most certainly you will have a considerable quantity of recipes on hand. Some cooks have an orderly organization system and a few do not. If you find yourself often shuffling by means of mounds of recipes and not finding what you are on the lookout for, then it is advisable do some organizing.

You can have Khao Tom Moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook that.

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

1. Prepare 30 g fresh root ginger.
2. It's 2 stalks lemongrass.
3. Prepare 2 cloves garlic.
4. You need 500 g lean pork mince (5% fat).
5. You need 2 tbsp cornflour.
6. Prepare 1 tbsp soy sauce.
7. Prepare 2 tbsp toasted sesame oil.
8. You need 2 chicken stock cubes.
9. It's 300 g fragrant rice (basmati or jasmine).
10. It's 20 g fresh coriander.
11. Prepare 2 spring onions.
12. It's 4 tbsp shaoxing wine (can use dry sherry or mirin).
13. You need 2 tbsp fish sauce.
14. Prepare 1 tsp sugar (can use any sugar, I use demerara).

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

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!.

Khao Tom Moo (pork meatballs in broth with rice) - Thank you and good luck