Steps to Make Favorite Khao Tom Moo (pork meatballs in broth with rice)

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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, khao tom moo (pork meatballs in broth with rice). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Khao Tom Moo (pork meatballs in broth with rice) is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes delicious. Khao Tom Moo (pork meatballs in broth with rice) is something that I've loved my whole life. They're fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have 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. {Get of fresh root ginger.
2. {Take of lemongrass.
3. {Get of garlic.
4. {Make ready of lean pork mince (5% fat).
5. {Get of cornflour.
6. {Prepare of soy sauce.
7. {Take of toasted sesame oil.
8. {Prepare of chicken stock cubes.
9. {Prepare of fragrant rice (basmati or jasmine).
10. {Get of fresh coriander.
11. {Make ready of spring onions.
12. {Get of shaoxing wine (can use dry sherry or mirin).
13. {Get of fish sauce.
14. {Prepare of 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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