Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, khao tom moo (pork meatballs in broth with rice). It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Khao Tom Moo (pork meatballs in broth with rice) is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Khao Tom Moo (pork meatballs in broth with rice) is something that I’ve loved my whole life. They are fine and they look fantastic.
Great recipe for Khao Tom Moo (pork meatballs in broth with rice). 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.
To get started with this particular recipe, we must 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 cook that.
The ingredients needed to make Khao Tom Moo (pork meatballs in broth with rice):
- Get 30 g fresh root ginger
- Prepare 2 stalks lemongrass
- Get 2 cloves garlic
- Get 500 g lean pork mince (5% fat)
- Make ready 2 tbsp cornflour
- Make ready 1 tbsp soy sauce
- Prepare 2 tbsp toasted sesame oil
- Take 2 chicken stock cubes
- Take 300 g fragrant rice (basmati or jasmine)
- Get 20 g fresh coriander
- Get 2 spring onions
- Make ready 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Make ready 2 tbsp fish sauce
- Take 1 tsp sugar (can use any sugar, I use demerara)
Reduce the heat to low, cover partially and simmer until the rice. 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. Mix the minced pork with the soy sauce and a large pinch of black pepper.
Steps to make Khao Tom Moo (pork meatballs in broth with rice):
- 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.
- 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.
- Form the pork mixture in to approximately 20 meatballs and lay out on a tray in the fridge for 10 minutes.
- 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.
- 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.
- Finely chop up the coriander and spring onions and keep to one side for the garnish at the end.
- When the meatballs are cooked through, fish out the lemongrass and divide everything else between bowls and add the garnish. Enjoy!
Combine well and form into meatballs. Boil the stock in a pot on high heat. Once the stock begins to boil add the pork and reduce the heat enough for the stock to be at a simmer. Add in radish, soy sauce, fish sauce and white pepper. Add in the cooked rice, and bring the soup back to a boil before serving.
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