Nam Khao (Crispy Rice Salad)

Total time1 hr 10 min

Prep time25 min

Cook time30 min

4.8

(18)

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Ingredients

4 servings

For the crispy rice

3 cups cooked jasmine rice, cooled to room temperature
2 tbsp red curry paste
2 tbsp unsweetened shredded coconut, toasted
1 tbsp fish sauce
1 large egg, beaten
4 cups neutral oil (such as vegetable or canola oil), for frying

For the salad

8 oz naem (lao/thai fermented pork sausage), casing removed and crumbled
3 tbsp fresh lime juice (from about 2 limes)
2 tbsp fish sauce
1 tsp granulated sugar
3 shallots, thinly sliced
4 scallions, thinly sliced (green parts only)
½ cup fresh cilantro leaves
¼ cup fresh mint leaves, torn
2 tbsp unsweetened shredded coconut, toasted
2 dried red chilies, crumbled, or ½ tsp red pepper flakes

For serving

lime wedges, for serving (optional)
fresh lettuce leaves, for serving (optional)

Instructions

1
In a large mixing bowl, combine the cooked jasmine rice, red curry paste, 2 tbsp toasted coconut, 1 tbsp fish sauce, and beaten egg. Mix thoroughly until the curry paste is evenly distributed and the rice holds together when pressed — it should clump firmly when squeezed in your palm.
2
Divide the rice mixture into 8 equal portions and press each firmly into a compact ball or patty about 2 inches across. Set aside on a plate.

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