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Shu Han Lee's Khao Tom

Shu Han Lee's Khao Tom

Rating
4.5rating out of 5

(609 reviews from our customers)

Prep Time

30 min

Cuisine

Asian

''I have fond memories of a tiny breakfast spot I chanced upon in Chiang Mai where they served their khao tom with juicy handmade pork meatballs, and I've been doing them the same since then. This dish is light, soothing and takes minutes to prepare'' - Chef Shu Han Lee

Prep Time

30 min

Cuisine

Asian

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Ingredients
For 2 people (double for 4)
garlic-clove
1 garlic clove
fresh-ginger
1 knob of fresh root ginger (15g)
Cornflour
1 tbsp cornflour
Soy-sauce-sachet
1 soy sauce sachet (8ml) †
Spring-onion
1 spring onion
Lemongrass-stalk
1 lemongrass stem
fresh-coriander
10g fresh coriander
Fish-sauce
1 tbsp fish sauce †
Shaoxing wine (3.18)
2 tbsp shaoxing wine †
British pork mince 2
300g British pork mince
chicken stock cube (new 5/18)
1 chicken stock cube †
basmati-rice
150g fragrant basmati rice
Sesame-oil
1 tbsp toasted sesame oil †
You Will Need
Rolling pin, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 1 tbsp cornflour
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 1 fresh lemongrass
  • 10g coriander
  • 1 tbsp fish sauce<span class="strong">†</span>
  • 2 tbsp Shaoxing wine<span class="strong">†</span>
  • 250g British pork mince
  • 1 Knorr chicken stock cube<span class="strong">†</span>
  • 130g basmati rice
  • 1 toasted sesame oil sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 1084 kJ
261 kcal
2794 kJ
674 kcal
Fat
of which saturates
12.5 g
4.1 g
32.2 g
10.5 g
Carbohydrate
of which sugars
24.9 g
0.8 g
64.3 g
2 g
Fibre 0.5 g 1.2 g
Protein 11.7 g 30.1 g
Salt 1.3 g 3.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
ginger
1 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1 fresh lemongrass
fresh lemongrass
10g coriander
coriander(100%)
1 tbsp fish sauce
anchovy (fish) (65%), water, salt, sugar
2 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
250g British pork mince
pork (100%)
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
130g basmati rice
basmati rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%). May contain nuts, peanut, soya, mustard, sesame, celery and fish
Allergens
  • Allergens highlighted by † (gluten, soya, fish, sulphites, celery, sesame)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 548

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Bash the lemongrass stem[s] with a rolling pin, cut it [them] down the middle lengthways, remove the tough outer layers (keep them for later!) and chop the softer inner stem[s] finely

Peel and finely chop (or grate) the garlic 

2 Shu Han Lee's Khao Tom

Combine the pork mince, ginger, garlic, inner lemongrass stems, cornflour, soy sauce and sesame oil in a large mixing bowl with clean hands

3 Shu Han Lee's Khao Tom

Once combined, pick up the mixture and slam it down forcefully back into the bowl (this gets rid of any air pockets and brings the mixture together so it holds its shape when cooking)

Repeat until the mixture comes together and becomes sticky and dense

4 Shu Han Lee's Khao Tom

Divide the mixture between 10 [20] and shape into balls

Refrigerate until step 7

Tip: chilling the meatballs helps them firm up for cooking 

Boil a kettle for the next step

5 Shu Han Lee's Khao Tom

Meanwhile, dissolve the stock cube[s] in 1L [2L] boiled water in a large pot and bring to the boil over a high heat

Once boiling, add the rice and outer lemongrass leaves, then reduce the heat to medium-low and cook for 10 min or until the rice is tender

6 Shu Han Lee's Khao Tom

Chop the coriander roughly, including the stalks 

Slice the spring onion[s] finely, discarding the root end[s]

7 Shu Han Lee's Khao Tom

Once the rice is tender, add the shaoxing wine, fish sauce, a big pinch of sugar and 200ml [400ml] more boiled water 

Carefully drop the meatballs into the stock, then cover and cook for approx. 5-8 min or until the meatballs are cooked through

 

 

8

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Divide the meatballs, rice and broth between bowls (remove the lemongrass!)

Garnish with the spring onion and coriander

Enjoy!

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