Photograph of the finished Khao tom moo

Thailand · Cơm chan thịt băm Thái

Khao tom moo

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.3 lb
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Chicken broth Chicken broth 6 cups
  • Photograph of Ginger Ginger 1.1 oz
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Celery Celery 2.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅛ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Oil Oil 2 ⅔ tbsp

Method

  1. 1 Sauté minced garlic in oil over low heat for 2 minutes until golden brown, then remove and set aside to make fried garlic.
  2. 2 Bring the chicken broth with shredded ginger to a simmer for about 5 minutes.
  3. 3 Shape the ground pork into small balls, drop them into a pot, and cook for 4 minutes until the meat floats to the surface.
  4. 4 Add the rice to the pot and cook for another 3 minutes until the grains are soft but still retain their shape.
  5. 5 Season with fish sauce and pepper, sprinkle with celery, green onions, and fried garlic, then ladle into a hot bowl.
Start cooking