Khao Tom Moo (pork meatballs in broth with rice). Food & Wine's terrifically comforting rice porridge is topped with tender pork meatballs. Drop into the rice and broth in the casserole. Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that's eaten all across Thailand.
Mix the minced pork with the soy sauce and a large pinch of black pepper. Combine well and form into meatballs. Rice dishes like Barbeque Pork on Rice, known in Thai as Kow Moo Dang, are classic Thai lunch fare. You go for it frying steep Khao Tom Moo (pork meatballs in broth with rice) using 14 method together with 7 together with. Here you go score.
procedure of Khao Tom Moo (pork meatballs in broth with rice)
- Prepare 30 g of fresh root ginger.
- Prepare 2 stalks of lemongrass.
- You need 2 cloves of garlic.
- You need 500 g of lean pork mince (5% fat).
- It's 2 tbsp of cornflour.
- You need 1 tbsp of soy sauce.
- Prepare 2 tbsp of toasted sesame oil.
- You need 2 of chicken stock cubes.
- It's 300 g of fragrant rice (basmati or jasmine).
- Prepare 20 g of fresh coriander.
- It's 2 of spring onions.
- You need 4 tbsp of shaoxing wine (can use dry sherry or mirin).
- You need 2 tbsp of fish sauce.
- You need 1 tsp of sugar (can use any sugar, I use demerara).
You get barbeque pork at most Chinese markets and restaurant. 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. It's so simple, in fact, that you'll want to load up your bowl with.
Khao Tom Moo (pork meatballs in broth with rice) technique
- 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 rice should be a thick porridge consistency. In the meantime, make the pork balls. Mix the garlic with the pork mince, pepper and fish sauce. Savory pork meatballs and jasmine rice give this Thai soup heft, but its aromatic broth—made with plenty of shallots, garlic, lemon grass and ginger—has excellent flavor on its own. In Thailand Tom Khao Moo Sap is often eaten for breakfast, but it can be enjoyed anytime you need a break from rich and spicy foods.