Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, khao tom moo (pork meatballs in broth with rice). One of my favorites. For mine, I’m gonna 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 favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Khao Tom Moo (pork meatballs in broth with rice) is something that I have loved my entire life.
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 you don't eat pork, substitute minced chicken (in which case, the dish is called khao tom gai sap). Food & Wine's terrifically comforting rice porridge is topped with tender pork meatballs. Drop into the rice and broth in the casserole.
To begin with this particular recipe, we have to prepare a few ingredients. You can have khao tom moo (pork meatballs in broth with rice) using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Khao Tom Moo (pork meatballs in broth with rice):
- Take 30 g fresh root ginger
- Take 2 stalks lemongrass
- Prepare 2 cloves garlic
- Prepare 500 g lean pork mince (5% fat)
- Take 2 tbsp cornflour
- Make ready 1 tbsp soy sauce
- Prepare 2 tbsp toasted sesame oil
- Take 2 chicken stock cubes
- Prepare 300 g fragrant rice (basmati or jasmine)
- Take 20 g fresh coriander
- Prepare 2 spring onions
- Make ready 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Get 2 tbsp fish sauce
- Take 1 tsp sugar (can use any sugar, I use demerara)
Mix the garlic with the pork mince, pepper and fish sauce. Have this rice porridge any time with this recipe. Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs.
Instructions 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!
Rice soup or khao tom in Thai language is a very common Thai dish for breakfast or late night snack. This also holds true in other Southeast Asia countries and East Asia for porridge/congee. Rice is cooked in a broth flavored with aromatic lemongrass and galangal with shredded chicken, pork balls. Rice is cooked right in the broth, generously seasoned with lemongrass, shallots, and garlic. With savory ground pork to give it some heft and a finishing drizzle of fish sauce, it's a dish that's simple, flavor-packed, and wholly satisfying.
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