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Nam Khao

Lao Crispy Rice Salad - Nam Khao

Dax Phillips
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Lao, Thai
Servings 6


  • 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.
  • 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.