Good Idea to Producing Extraordinary Khao Tom Moo (pork meatballs in broth with rice)

Hoping to eat Khao Tom Moo (pork meatballs in broth with rice) a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with helpful instructions on producing a Khao Tom Moo (pork meatballs in broth with rice) like a famous chef made.

We hope you got benefit from reading it, now let's go back to khao tom moo (pork meatballs in broth with rice) recipe. You can cook khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you cook that.

To prepare an unforgettable Khao Tom Moo (pork meatballs in broth with rice), below are the materials required:

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

After preparing the ingridients, next you are ready to cook your 5-star Khao Tom Moo (pork meatballs in broth with rice) by following the instructions below:

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!.

This sauce should be served with the khao kha moo. Serve the meat over steamed jasmine rice, topped with some pickled mustard green, steamed bokchoy and the chile-vinegar sauce. I adapted the recipe from Gousto, altering a couple of the ratios and using lean pork mince so it's relatively healthy.. Rice noodles with crispy tofu, Enoki mushroom vegetable broth. Add in radish, soy sauce, fish sauce and white pepper.

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

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Simple tips to make Khao Tom Moo (pork meatballs in broth with rice)

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