Nam Khao (Lao Crispy Rice Salad)
Nam Khao is a popular Lao salad featuring crispy fried rice balls that are broken up and mixed with fresh herbs, peanuts, and a tangy dressing. It offers a delightful contrast of textures and flavors, with crunchy rice, fresh aromatics, and a savory, slightly sour profile.
🧂 Ingredients
- 2/3 cup Jasmine rice
- 1 cup Water
- 1 tablespoon Egg(approx. 1/2 egg)
- 1/3 cup Shredded fresh coconut(or frozen, defrosted)
- 1 tablespoon Thai red curry paste
- 1 teaspoon Sugar
- 2 teaspoons Makrut lime leaves(very finely chopped)
- Vegetable oil(for frying)
- 1/4 cup Cilantro(chopped)
- 1/4 cup Green onion(thinly sliced)
- 2 tablespoons Roasted unsalted peanuts
- 1 tablespoon Lime juice
- 2 teaspoons Fish sauce
- Lettuce leaves(for serving)
- Fried red chili(for garnish (optional))
👨🍳 Instructions
- 1
Cook the jasmine rice with water according to package directions or by simmering in a pot until water is absorbed. Let it cool to lukewarm or room temperature.
💡 Tip: Using a rice cooker is also an option. - 2
In a large bowl, combine the cooled rice with the egg, shredded coconut, Thai red curry paste, sugar, and finely chopped makrut lime leaves. Mix well, ensuring the ingredients are evenly distributed without mashing the rice.
💡 Tip: You can use your hands to mix for better incorporation. - 3
Lightly oil your hands and form the rice mixture into small, slightly flattened balls (about 1/8 cup each).
💡 Tip: Making the balls smaller will result in more crispy bits. - 4
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Carefully fry 3-4 rice balls at a time, ensuring not to overcrowd the pan. Cook for 6-10 minutes, turning halfway through, until golden brown and crispy.
💡 Tip: Test the oil heat with a grain of rice; it should sizzle immediately. - 5
Remove the fried rice balls and drain on paper towels. Once cooled enough to handle, break them into bite-sized chunks in a wide bowl.
💡 Tip: Varying the size of the chunks adds interesting texture. - 6
Add the chopped cilantro, sliced green onion, roasted peanuts, lime juice, and fish sauce to the bowl with the broken rice. Mix everything together gently.
💡 Tip: Taste and adjust seasoning with more lime juice or fish sauce if needed. - 7
Serve the Nam Khao immediately with lettuce leaves for scooping and garnish with fried red chili if desired.
💡 Tip: Lettuce leaves provide a refreshing contrast to the crispy rice.
💡 Pro Tips
- ✓For a more authentic flavor, consider adding fermented pork (som moo) to the salad mixture before serving, as is traditional in some regions.
- ✓If fresh makrut lime leaves are unavailable, you can omit them or use a small amount of lime zest.
- ✓Ensure the oil is at the correct temperature for frying to achieve maximum crispiness without greasiness.
🔄 Variations
- Add shredded cucumber for extra freshness.
- Include a small amount of minced garlic or shallots in the rice mixture before frying.
- For a spicier version, add finely chopped Thai chilies to the rice mixture or the salad.