Nam Khao (Lao Crispy Rice Salad)
Serves 440 mins prep8 mins cook
A delicious salad featuring crispy rice as the main ingredient, combined with pork, fresh herbs, and a variety of flavors from lime and curry. This dish consists of fried rice balls mixed with cured pork and garnished with chili.
0 servings
What you need
Instructions
1: First, make your rice. 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. 3: Rinse the cooked pork skin then drain. 4: In a small bowl, whisk the egg. Add in the red curry paste. 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and MSG. 6: Then, form ⅛ cup size balls with the mixture. 7: Heat cooking oil to 350°F. Put about 3-4 balls in at the oil time. Fry the balls for 6-8 minutes. 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. 9: Add the fish sauce and lime juice. Mix everything well. 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat!View original recipe