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5.0 from 3 votes

Nam Khao Tod (Thai Crispy Rice Salad Recipe)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 people
Calories: 525 kcal
Course: Salad
Cuisine: Thai

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
    Cup of Yum
  1. In a large mixing bowl, combine steamed rice, minced pork, white sugar, fish sauce, red curry paste, and kaffir lime leaves.
  2. Gently knead using your hand, making sure all ingredients are well mixed.
  3. Once the rice mixture is kneaded, form it into round balls by hand.
FRY THE RICE BALLS
  1. Start by cracking an egg into a bowl, add water, and whisk it until it’s well beaten.
  2. Roll a formed rice ball in the tempura flour to coat it evenly.
  3. Next, dip the flour-coated rice ball into the beaten egg until it’s completely covered.
  4. Roll the egg-dipped rice ball in the tempura flour again for a second coat.
  5. Deep-fry the double-coated rice balls in hot oil until they are golden brown and crispy.
  6. After frying, place the crispy rice balls on a wire rack to drain any excess oil.
TOSS THE SALAD
  1. In a mixing bowl, break down the fried rice balls into chunks.
  2. Combine the fried rice with fermented pork sausage, pork skin, chili flakes, fish sauce, lime, and MSG.
  3. 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

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

% 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.