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The ingredients needed to prepare Khao Tom Moo (pork meatballs in broth with rice):
- You need 30 g fresh root ginger
- Use 2 stalks lemongrass
- Provide 2 cloves garlic
- Use 500 g lean pork mince (5% fat)
- You need 2 tbsp cornflour
- Use 1 tbsp soy sauce
- Provide 2 tbsp toasted sesame oil
- Use 2 chicken stock cubes
- Provide 300 g fragrant rice (basmati or jasmine)
- Prepare 20 g fresh coriander
- You need 2 spring onions
- Use 4 tbsp shaoxing wine (can use dry sherry or mirin)
- Provide 2 tbsp fish sauce
- Provide 1 tsp sugar (can use any sugar, I use demerara)
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!
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. Mix the minced pork with the soy sauce and a large pinch of black pepper. 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.
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