Nam khao
Nam khao is a Lao crispy rice salad made by frying coconut-red-curry rice balls, then breaking them into crunchy fragments with herbs, lime, peanuts and fermented sausage.
From Chef Ilhama’s recipe collection
Photo: Isan1985 — "LaotianNamKhao" by Isan1985 is licensed under CC BY-SA 4.0. To view a copy of this license, visit https://creativecommons.org/licenses/by-sa/4.0/. · BY-SA · Sources
How do you make Nam khao?
Nam khao uses 8 ingredients and 5 clear steps. Allow 1 hour 20 minutes; the recipe yields 6 servings. Check off ingredients and steps as you cook.
Ingredients & Preparation steps
8 items
History note
Nam khao is a Lao crispy rice salad made by frying coconut-red-curry rice balls, then breaking them into crunchy fragments with herbs, lime, peanuts and fermented sausage.
5 steps
Mix rice with curry paste, coconut, egg and salt; compress into firm balls.
Deep-fry at 175°C until dark golden and crisp, then drain and cool slightly.
Break rice balls into small crunchy pieces in a wide bowl.
Add sliced sausage, lime, fish sauce, peanuts, herbs, spring onion and chilli.
Toss just before serving so some rice remains crisp.
Spoon into lettuce leaves with extra herbs, chilli and lime.
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