Lao Crispy Rice Salad – Nam Khao

 

INGREDIENTS

  

• 3 cups of jasmine rice cooked, and cooled
• 2 whole eggs beaten with 1 tbsp soy sauce
• 2 cups of ground pork cooked, and cooled
• 3 tbsp red curry paste
• 1 cup coconut flakes
• 1 tbsp palm sugar
• 1 tsp salt
• 1/2 cup of shallots thinly sliced
• 1 whole lime
• 1/2 cup of roasted peanuts
• green cabbage leaves
• 1/2 cup of fresh mint
• 1/2 cup of fresh cilantro
• 1 tbsp red chili flakes reduce for less heat
• 1/2 cup of nam fermented pork, chopped
• Thai bird chilies optional
• 2 cups of cooking oil

INSTRUCTIONS

 

• Start by combining your cooled rice, the eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut into a mixing bowl. Making sure everything is combined, form into baseball sized balls.
• Next, heat the oil and let it come up to about 350 degrees. Add one ball at a time, and cook until completely golden brown. Remove with a slotted spoon, and let it rest on a paper lined plate to drain any excess oil.
• Repeat with the remaining balls.
• During this time, prepare the remaining ingredients into a serving bowl.
• Take the crispy rice balls, and break apart into bite-sized pieces, adding them into the mixing bowl. Once all of the balls have been taken apart, mix everything together.
• To plate, add a mound of the nam khao to a serving plate, and serve alongside cabbage or lettuce leaves, fresh lime, and whole Thai bird chili peppers.