Laotian Nam Khao (Crispy Rice Salad)

A taste and textural senastion, this amazing rice salad from Laos is one of the
highlights of South East Asian Cuisine. Wonderful crisp and flavoursome rice creates
a base for fresh herbaceous elements alongside the sour fermented sausage 'Nam'.
A triumph!

Prep Time
2 hrs

Cook Time 4.85 from 19 votes

15 mins

Total Time
2 hrs 15 mins

Course: Main Course, Salad, Side Dish Cuisine: Laoatian, Thai Servings: 4 Calories: 532kcal
Author: Lee

Ingredients
2 cups Jasmine rice
2 tbsp Thai red curry paste
1 tsp ginger (minced)
2 garlic cloves (minced)
1 shallot (finely chopped)
2 kaffir lime leaves (very finely chopped)
2 tbsp fish sauce
½ tsp white pepper
2 tsp light brown sugar
1 egg
1 tbsp corn starch (cornflour)
Canola oil (for deep frying)

For the salad dressing

2 tbsp fish sauce
2 tbsp sugar
2 tbsp lime juice
1 tbsp rice vinegar
1 garlic clove (very finely chopped)
1 stem cilantro (no leaves - finely chopped)
1 Thai chilli (finely sliced)
⅓ cup boiling water

Other salad ingredients

2 Thai Nam sausage (Also known as Lao Som Moo sausage) - fermented sausage
⅓ cup mint (roughly chopped)
⅓ cup cilantro (roughly chopped)
⅓ cup Thai Basil (holy basil) (roughly chopped)
¼ cup roasted peanuts (unsalted)
2 fresh shallots (thinly sliced)(soaked in ice water for 5 minutes)
2 tbsp fried shallots

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 2 spring onions (scallions)(finely sliced)
3 Thai chilles (finely sliced) (optional)
Lettuce leaves (for wrapping Nam Khao) (optional)

Instructions
To make the rice balls
1. Cook the rice until done. Remove from the heat and spread into a layer on a sheet pan (loosely covered with
paper towels) to cool and dry a little. (about 2 hours)

Meanwhile, prepare all the other ingredients, ready to assemble.

2. When the rice is cooled, in a bowl, mix together all the other rice ball ingredients with the rice (except the
oil).
3. Wet your hands in a little water and then create small balls (about 2-inches) with the rice mix. Arrange on a
plate while you repeat the process to use up all the mix. Refrigerate until needed.
4. In a medium saucepan or fryer heat the oil (about 3-inches for a pan) until hot (around 160ºC / 320ºF) – a
cube of bread should sink then gently rice to the surface bubble when added. If the oil is too hot, remove
from the heat and cool.

Gently add about 5-6 balls into the oil and fry for 3-4 minutes each until crisp. Remove and drain on paper
towels while you fry the rest in batches.

To make the dressing

1. Combine all the ingredients (except water) then pour in the freshly boiled water and whisk. Leave to cool
completely.

Arranging the salad

1. Using your hands, break up the cooled rice balls into rustic pieces into a large salad bowl.
2. Toss together the rice pieces with all the other salad ingredients.

Pour over a little dressing and mix well.

Notes
I like to serve Nam Khao, the traditional way, with lettuce leaves to wrap spoonfuls of salad with. On the side I like
extra dressing with a few lime wedges and some sliced tomato and cucumber.

Nutrition
Calories: 532kcal | Carbohydrates: 91g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium:
1472mg | Potassium: 330mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1642IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 2mg

Laotian Nam Khao (Crispy Rice Salad)

https://www.cookeatworld.com/nam-khao/

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