Nam Khao Recipe | Lao Crispy Rice Salad

Sabaidee Pi Mai!!! Or Happy New Year 🙂

Lao New Year is celebrated over 3 days from April 14-16, and this year, I wanted to make one of my favorite Lao dishes called Nam Khao for my family. It’s not something we had all the time, but it was such a treat whenever my mom made it. It’s crowd favorite, especially for gatherings because you can easily make a big batch of it of it to share. Who doesn’t like a good crispy rice?! It’s eaten as a lettuce wrap and tastes so fresh with all the herbs, coconut and lime, and then you get the crunch from the rice and lettuce.

I never knew it to be such a labor of love until I started making it. But it’s really easy to make and it’s so good that the effort is well worth it! Please tag me (@junglehouselife) if you make it, I want to see and maybe get inspired to make it all over again!

Many of these ingredients can be found at an Asian market.

INGREDIENTS

• 2 cups cooked jasmine rice
• 1 eggs
• 1 4oz can of red curry paste (I used the Maesri brand)
• 1 tbsp sugar
• 1 cup shredded coconut
• 1 tbsp coconut powder
• 2 tbsp minced kaffir lime leaves
• 1 cup of ground pork* optional but for added flavor and protein
• 2 tbsp fish sauce
• 1 whole lime juice
• 1 cup cured pork (som moo)
• ½ cup cilantro, diced
• ½ cup green onion, diced
• ¼ cup roasted peanuts
• Fried dry roasted peppers
• Peanut oil
• Lettuce

HOW TO MAKE NAM KHAO

1. Make the jasmine rice cool for 30mins to an hour, or for best results, use day old jasmine rice
2. In a small bowl, make the curry mixture by whisking the red curry paste, coconut powder, sugar and egg.
3. Mix the cooked rice in a large bowl with the curry mixture, shredded coconut, ground pork and kaffir leaves.
4. Form rice balls then flatted slightly into a disc shape and refrigerate for 30 mins. This will help keep the shape while frying!
5. Heat peanut oil to 350F and fry for 10 mins, or until brown.
6. In a large bowl, crumble the cooled rice balls.
7. Add the fish sauce, lime juice and mix. Salt to taste.
8. Add the cured pork, cilantro, green onion, and roasted peanuts.
9. Garnish with fried dry roasted peppers and lettuce