Recipe of Award-winning Khao Tom Moo (pork meatballs in broth with rice)

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Steps to Make Favorite Khao Tom Moo (pork meatballs in broth with rice). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Khao Tom Moo (pork meatballs in broth with rice), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Khao Tom Moo (pork meatballs in broth with rice) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Khao Tom Moo (pork meatballs in broth with rice) is 2 - 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Khao Tom Moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook that.

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. This would make up to 4 small to medium servings similar to the size of a diet ready meal!

Ingredients and spices that need to be Get to make Khao Tom Moo (pork meatballs in broth with rice):

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

Steps to make 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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