Lao Crispy Rice Salad - Nam Khao

By Dax Phillips
July 27, 2015
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Author Notes: was first introduced to nam khao while living in Dallas, Texas many years ago. It was served at a Thai/Lao restaurant, and when I read the ingredients, I could not resist. I was being adventurous in dining when living in Texas. The city was loaded with authentic Mexican food, Vietnamese, Thai, and middle eastern cuisine, and I was all in when it came to eating. It was this dish that blew my mind though. After eating nam khao, I researched what it was all about, and realized that the funky and delicious nam was actually a fermented pork sausage, along with the khao, or rice for that matter, that was crispy rice. Basically a crispy rice salad with tons of herbs, chilies, and loaded with awesome flavor. You are going to love this recipe, I guarantee it.Dax Phillips

Serves: 6

  • 3 cups Jasmine rice, cooked, and cooled
  • 2 whole eggs, beaten with 1 tbsp soy sauce
  • 2 cups ground pork, cooked and cooled
  • 3 tablespoons Thai red curry paste
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon palm sugar
  • 1 teaspoon salt
  • 1/2 cup shallots, thinly sliced
  • 1 whole lime
  • 1/2 cup roasted peanuts
  • 1 head of green cabbage, leaves removed
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves
  • 1 tablespoon red chili flakes
  • 1/2 cup Nam, fermented pork, chopped
  • 2 Thai bird chilies, optional
  • 2 cups canola oil
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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