Nam Khao Tod (Thai Crispy Rice Salad Recipe)
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5.0
3 reviews
Excellent
Nam Khao Tod (Thai Crispy Rice Salad Recipe)
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Nam khao tod is a Thai crispy rice salad recipe with fried rice balls and red curry paste that offers flavors beloved in both Thailand and Laos.
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Ingredients
THAI CRISPY RICE BALLS
- 8.8 ounces Steamed rice
- 2.11 ounces minced pork
- 1 teaspoon white sugar
- 1/2 tablespoon fish sauce
- 1 ounce red curry paste see notes
- 3 kaffir lime leaves
- 2 eggs
- 2 tablespoons water
- 5.3 ounces tempura flour
NAM KHAO
- 3.5 ounces fermented pork sausage sliced
- 1.75 ounce pork skin cooked and finely sliced
- 1/2 tablespoon chili flakes add to taste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon MSG
- 0.35 ounces Coriander
- 0.35 ounces green onions
- 1.05 ounce ginger finely chopped
- 2.1 ounces shallots finely chopped
- peanuts fried, add to taste
- dried chilies fried, add to taste
Instructions
PREPARE THAI CRISPY RICE BALLS
- In a large mixing bowl, combine steamed rice, minced pork, white sugar, fish sauce, red curry paste, and kaffir lime leaves.
- Gently knead using your hand, making sure all ingredients are well mixed.
- Once the rice mixture is kneaded, form it into round balls by hand.
FRY THE RICE BALLS
- Start by cracking an egg into a bowl, add water, and whisk it until it’s well beaten.
- Roll a formed rice ball in the tempura flour to coat it evenly.
- Next, dip the flour-coated rice ball into the beaten egg until it’s completely covered.
- Roll the egg-dipped rice ball in the tempura flour again for a second coat.
- Deep-fry the double-coated rice balls in hot oil until they are golden brown and crispy.
- After frying, place the crispy rice balls on a wire rack to drain any excess oil.
TOSS THE SALAD
- In a mixing bowl, break down the fried rice balls into chunks.
- Combine the fried rice with fermented pork sausage, pork skin, chili flakes, fish sauce, lime, and MSG.
- Finish by tossing the rice mixture with fresh herbs like coriander and green onions, add ginger, shallots, fried peanuts, and fried chilies. Thoroughly combine and serve immediately.
Notes
- Use the nutrition card in this recipe as a guideline.
- Red curry paste: Use my homemade Thai red curry paste recipe or buy store-bought (Mae Ploy or Maesri) at Asian grocery stores.
Nutrition Information
Show Details
Calories
525kcal
(26%)
Carbohydrates
52g
(17%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
209mg
(70%)
Sodium
1638mg
(68%)
Potassium
515mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3134IU
(63%)
Vitamin C
9mg
(10%)
Calcium
135mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 209mg | 70% |
| Sodium | 1638mg | 68% |
| Potassium | 515mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3134IU | 63% |
| Vitamin C | 9mg | 10% |
| Calcium | 135mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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