A vibrant salad of crispy fried rice balls tossed with fermented sausage, peanuts, fresh herbs, chilies, and lime juice. The contrast of crunchy rice with tangy, herbal, and spicy flavors makes this one of the most addictive Laotian dishes.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix cooked rice with red curry paste and beaten egg until evenly colored.
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2
Form the rice into small balls and deep-fry until golden brown and crispy throughout.
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3
Crumble the fried rice balls into large chunks in a mixing bowl.
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4
Add sliced fermented sausage, peanuts, shallots, chilies, mint, and cilantro.
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5
Dress with lime juice and fish sauce, tossing everything together gently to combine.
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6
Serve on a plate with lettuce leaves for wrapping individual bites.
Did You Know?
Naem khao has become wildly popular in Thai-Laotian restaurant communities in the United States, often introduced to diners as a crunchy rice salad that converts skeptics on first bite.
Chef's Notes
Equipment Tips
- wok
- mortar and pestle
The Story Behind Naem Khao
Naem Khao showcases the Laotian talent for transforming simple rice into something extraordinary. The technique of frying curry-seasoned rice balls until golden and then crumbling them into a salad creates a textural experience unlike any other dish. Originally a way to use leftover cooked rice, it has evolved into a celebrated appetizer that represents the creative spirit of Laotian cooking.
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