Bite of Hope Logo Hope Clinic
Donate

Salads

Nam Khao (Crispy Rice Salad)

TIME

1 h 30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

730 kcal

CARBS

57 g

PROTEIN

25 g

FAT

45 g

Z Nam Khao (Crispy Rice Salad)

About this recipe

Naem khao, also known as nam khao tod, is a Lao salad of golden, crispy jasmine rice tossed with fermented pork sausage, peanuts, fresh herbs, lime, and fish sauce. Its savory, tangy, and spicy flavors contrast with crisp lettuce leaves, which are used to wrap each bite. A traditional Lao dish, it also spread to Thailand with Lao migration.

WHY YOU’LL LOVE IT

Golden, crunchy rice contrasts with fresh herbs and tender fermented pork. Lime, fish sauce, and chile bring the bold sweet, sour, salty, and spicy flavors of a Lao classic. Serve it family-style with crisp lettuce leaves for wrapping each bite.

Ingredients

  • 225 g jasmine rice, uncooked
  • 95 ml canned coconut milk
  • 48 ml fish sauce, divided
  • 24 ml oyster sauce
  • 2 g ground black pepper
  • 5 g Thai red curry paste
  • 1 large egg
  • 600 ml neutral vegetable oil, for deep-frying (most remains unused)
  • 4 dried Thai chiles, whole
  • 48 ml fresh lime juice
  • 8 g kosher salt
  • 8 g granulated sugar
  • 2 g ground Thai chile or red chile flakes
  • 225 g naem (Lao fermented pork sausage), coarsely chopped
  • 115 g roasted unsalted peanuts, coarsely chopped
  • 20 g fresh cilantro, coarsely chopped
  • 20 g fresh mint leaves, coarsely chopped
  • 40 g scallions, chopped
  • 1 small head red-leaf lettuce, leaves separated and washed

Preparation

  1. Rinse the rice until the water runs clear and drain for 5 minutes. Combine it with 475 ml water in a saucepan. Bring to a boil, stir once, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a tray and cool uncovered to room temperature, about 30 minutes.
  2. Whisk together the coconut milk, 32 ml fish sauce, oyster sauce, black pepper, curry paste, and egg. Fold in the cooled rice until evenly coated. With damp hands, shape the mixture into cakes about 125 ml (½ cup) each.
  3. Heat the oil in a deep, heavy pot to 175°C (350°F). Fry the rice cakes in batches without crowding the pot, turning once, until crisp and golden, about 8 minutes per batch. Drain on paper towels. Briefly fry the dried chiles until fragrant, about 30 seconds; set aside.
  4. In a large bowl, stir together the lime juice, remaining 16 ml fish sauce, salt, sugar, and ground chile. Break the cooled rice cakes into bite-size pieces and toss with the dressing, naem, peanuts, cilantro, mint, and scallions.
  5. Arrange the lettuce leaves alongside the salad. Serve family-style, spooning the Nam Khao into lettuce leaves to eat.

Tips

  • Rice cooked ahead and chilled uncovered fries up drier and crispier.
  • Fry in batches to keep the oil near 175°C (350°F) so the cakes crisp instead of steaming.
  • Naem varies in saltiness and heat by brand, so taste the dressing before adding all the salt and chile.

Other Great Recipes: