Lao Crispy Rice Salad – Nam Khao

I 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.

Nam Khao

Let’s get started.

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

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.

How to make nam khao

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.

Lao Crispy Rice Salad - Nam Khao

The result is amazing. My wife fell in love with this dish. The fresh herbs, the awesome crunchiness of the rice and peanuts, and when folded into the cabbage leaf and drizzle with a bit of lime juice, need I say any more? It always warms up very nicely for any leftovers, and who doesn’t love that during a busy work week!

If you are looking for adventure, give this one a shot. It is really up there with one of my top five lettuce wraps and Asian recipes.

Lao Crispy Rice Salad - Nam Khao
Author: 
Recipe type: Salad
Cuisine: Thai, Lao
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
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
  • ½ cup of shallots, thinly sliced
  • 1 whole lime
  • ½ cup of roasted peanuts
  • green cabbage leaves
  • ½ cup of fresh mint
  • ½ cup of fresh cilantro
  • 1 tbsp red chili flakes (reduce for less heat)
  • ½ cup of nam, fermented pork, chopped
  • Thai bird chilies, optional
  • 2 cups of cooking oil
Instructions
  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.
  4. During this time, prepare the remaining ingredients into a serving bowl.
  5. 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.
  6. 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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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts on “Lao Crispy Rice Salad – Nam Khao

  1. Hey, I worked at a Thai-Lao restaurant and tried to make it but the rice was too mushy, should I undercook it a bit and let it cool down?

  2. Looks delicious! Can’t wait to make this tonight. Ann’s Pizza was our go to on Friday nights growing up. Their lasagna is the best in my opinion! Thanks for the recipe!!

  3. My (now ex) sister in law is Laos and I would eat this at all of her and my brother’s parties. I never got the name of this dish and been trying to explain it forevverrr. Now that i know what it was i have been searching for a restaurant who serves Nam Khao. Do you know of any restaurants in Milwaukee who serve Nam?

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