Dinner

Lao Naem Khao

Name: Lao Naem Khao
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 cups Jasmine rice; 1 Coconut, grated; Oil, for frying, Splash; 2 cups Sour pork sausage, torn into small pieces; 2 diced Pickled garlic, diced; Lime, juiced, Juice of 1; 2 tablespoons Fish sauce; 1 tablespoon Sugar; 1 Onion, thinly sliced; 1 Shallot, thinly sliced; 3 Spring onion, finely chopped; 1 cup Cilantro; 1/2 cup Hot mint; 1/2 cup Mint; 1/4 cup Roasted peanuts; Fresh vegetables, To serve; Lettuce, To serve; 2 Eggs, beaten; Dry chili, To serve

A Lao crispy rice salad with sour pork sausage, herbs, lime, peanuts, and lettuce for serving.

50 min
650 kcal
Salad
Rice dish

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Slice the onion and shallot thinly.
Step 2:
Soak the sliced onion and shallot in an ice-water bath while preparing the rest of the meal.
Step 3:
Grate the coconut and place it in a large bowl.
Step 4:
Add the rice to the bowl with the coconut.
Step 5:
Using your hands, mix the coconut and rice together.
Step 6:
Roll the mixture into 2-inch rice-ball croquettes.
Step 7:
Heat the cooking oil in a pot or pan.
Step 8:
Beat the eggs in a large bowl.
Step 9:
Dip the rice balls into the beaten egg.
Step 10:
Drop the coated balls into the hot oil.
Step 11:
Deep-fry until the balls are dark amber brown, crispy, crunchy, and golden.
Step 12:
Remove the rice balls and set them on paper towel to drain excess oil.
Step 13:
Once cooled, break apart the rice balls and place them in a larger bowl.
Step 14:
Drain the onion and shallot.
Step 15:
Tear the pork sausage into small pieces; a knife may also be used.
Step 16:
Add the drained onion and shallot, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, and mint to the large bowl.
Step 17:
Top with roasted peanuts.
Step 18:
Serve with lettuce, dry chili, and other fresh vegetables.
Step 19:
Refrigerate Naem Khao for up to 4 days and serve it chilled.
Step 20:
Do not freeze.
Step 21:
Naem Khao is generally served with lettuce leaves and a variety of herbs such as hot mint, mint, basil, and perilla.