Laotian Nam Khao (Crispy Rice Salad)
User Reviews
4.9
66 reviews
Excellent
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Prep Time
2 hrs
-
Cook Time
mins
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
532 kcal
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Course
Side Dish, Main Course, Salad
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Cuisine
Thai
Laotian Nam Khao (Crispy Rice Salad)
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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!
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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
- 2 spring onions (scallions)(finely sliced)
- 3 Thai chilles (finely sliced) (optional)
- lettuce leaves (for wrapping Nam Khao) (optional)
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Instructions
To make the rice balls
- 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.
- When the rice is cooled, in a bowl, mix together all the other rice ball ingredients with the rice (except the oil).
- 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.
- 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
- Combine all the ingredients (except water) then pour in the freshly boiled water and whisk. Leave to cool completely.
Arranging the salad
- Using your hands, break up the cooled rice balls into rustic pieces into a large salad bowl.
- 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 Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
91g
(30%)
Protein
12g
(24%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
20mg
(7%)
Sodium
1472mg
(61%)
Potassium
330mg
(9%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
1642IU
(33%)
Vitamin C
10mg
(11%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 91g | 30% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 1472mg | 61% |
| Potassium | 330mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 1642IU | 33% |
| Vitamin C | 10mg | 11% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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