Shu Han Lee's Khao Tom

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 

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

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

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

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

Chop the coriander roughly, including the stalks 

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

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