How to Prepare Yummy Khao Tom Moo (pork meatballs in broth with rice)

Khao Tom Moo (pork meatballs in broth with rice). To get started with this particular recipe, we must prepare a few components. Here is how you can achieve that. Khao Tom Moo (pork meatballs in broth with rice) is something which I have loved my entire life.

Drop into the rice and broth in the casserole. The Thai rice soup - more like the Chiu Chow Chinese version of congee, with the rice grains distinct, instead of the Cantonese style where the rice is simmered so long it dissolves into the. Great recipe for Khao Tom Moo (pork meatballs in broth with rice). You can have Khao Tom Moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook it.

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

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

This another recipe I've made a few times, it's comfort food whilst tasting fresh and green. I adapted the recipe from Gousto, altering a couple of the ratios and using lean pork mince so it's relatively healthy. Khao Tom Moo (pork meatballs in broth with rice) ~ Food & Wine's terrifically comforting rice porridge is topped with tender pork meatballs. Drop into the rice and broth in the casserole.

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

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!.

The Thai rice soup - more like the Chiu Chow Chinese version of congee, with the rice grains distinct, instead of the Cantonese style where the rice is simmered so long it dissolves into the broth - was If. Drop into the rice and broth in the casserole. Cover and simmer over moderately high heat, stirring occasionally,. Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs.