The Laos Naem Khao Tod Salad Recipe is a delicious representation of the diversity and vitality that characterize Laos cuisine. This article focuses on the methods used to bring out the best taste and most visually appealing presentation in this salad.
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The Laos Naem Khao Tod Salad Recipe a traditional Laotian salad, has fried rice balls that have been cooled and then broken into little pieces to give a crunchy and soft tactile contrast. In a large bowl, toss together the rice ball crumbles, vegetables, protein, and dressing. Make sure all of the salad components are coated with the dressing by giving it a good stir.
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The Laotian salad known as Naem Khao Tod may be eaten as either a starter or a main entrée. Room temperature is ideal for this salad, and additional lime wedges and fish sauce should be provided so that each person may customize their meal to their tastes.
How To Make Our Lao Naem Khao Tod Salad Recipe
Ingredients (8 Servings)
For the crispy rice:
1 cup uncooked jasmine rice
1/4 cup vegetable oil
1 ½ tablespoons red curry paste
½ teaspoon kosher salt
½ cup white rice flour
For the salad:
1 lb. Napa cabbage
Naem (fermented pork sausage), sliced
1/2 cup green onions, thinly sliced
1/2 cup cilantro, chopped
1/2 cup mint leaves, chopped
1/2 cup roasted peanuts, chopped
1/4 cup fried garlic
1/4 cup fried shallots
1 piece fresh ginger
1 ½ teaspoons red Thai chile powder
¼ cup salted roasted peanuts, roughly chopped
For the dressing:
1/4 cup lime juice
1/4 cup fish sauce
2 tbsp. palm sugar
2-3 Thai chilies, thinly sliced
Instructions
I1. Prepare the crispy rice:
a. Rinse the jasmine rice under cold water until the water runs clear.
b. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
c. Reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes or until it is cooked and fluffy.
d. Spread the cooked rice onto a baking sheet and let it cool completely.
e. Once cooled, break up any clumps of rice with your hands.
2. Make the crispy rice:
a. In a large skillet, heat the vegetable oil over medium-high heat.
b. Add the red curry paste and kosher salt to the skillet and stir-fry for 1 minute to release the flavors.
c. Add the cooked jasmine rice to the skillet and stir-fry for 5-7 minutes, until the rice is crispy and golden brown.
d. Remove the skillet from heat and set aside to cool.
e. In a shallow dish, combine the white rice flour and a pinch of salt. Dredge the crispy rice in the flour mixture, shaking off any excess.
3. Prepare the salad:
a. In a large mixing bowl, combine the sliced naem, green onions, cilantro, mint leaves, chopped roasted peanuts, fried garlic, fried shallots, and red Thai chile powder.
b. Peel the fresh ginger and grate it into the bowl using a fine grater.
c. Toss all the ingredients together until well combined.
d. Sprinkle the salted roasted peanuts over the salad for added crunch.
4. Make the dressing:
a. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and sliced Thai chilies until the sugar is dissolved.
b. Adjust the flavors to your preference by adding more lime juice, fish sauce, or sugar if desired.
c. Set the dressing aside to allow the flavors to meld.
5. Assemble the salad:
a. Add the crispy rice to the prepared salad mixture and gently toss to combine.
b. Pour the dressing over the salad and toss again to ensure even distribution.
c. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
d. Serve the Naem Khao Tod salad in individual bowls or plates, garnished with additional cilantro leaves and lime wedges if desired.
6. Enjoy the salad:
a. Dig into the vibrant flavors and textures of the crispy rice salad.
b. Take pleasure in the combination of tangy, savory, and spicy notes.
c. Appreciate the crunch of the crispy rice and the richness of the fermented pork sausage.
d. Savor each bite and share this delicious Laotian dish with your loved ones.
Prep Time: 20 minutes
Cooking Times: 30 minutes
Pots, Pans, and Cooking Equipment Needed for the Lao Naem Khao Tod Salad Recipe
Rice cooker or pot to cook the jasmine rice
Baking sheet to dry the cooked rice
Wok or frying pan to fry the rice
Cutting board and knife to slice the naem, green onions, and herbs
Large mixing bowl to combine the salad ingredients
Small bowl and whisk to make the dressing
Best Way to Store Leftovers From the Lao Naem Khao Tod Salad Recipe
The leftover Laos Naem Khao Tod Salad can be stored in an airtight container in the refrigerator for up to three days. It is best to store the crispy rice separately from the salad to prevent it from getting soggy. To reheat, warm up the salad in the microwave or on the stovetop and add the crispy rice just before serving.
Tips and Tricks For Easier Creation
Make the crispy rice in advance and store it in an airtight container until ready to use.
Use a rice cooker to cook the jasmine rice for easy and consistent results.
Slice the naem, green onions, and herbs ahead of time and store them separately in the refrigerator.
Use a mortar and pestle to make the dressing for a smoother texture and better incorporation of the ingredients.
Double the recipe for a larger crowd.
Side Dishes and Desserts For the Lao Naem Khao Tod Salad Recipe
Sticky rice or steamed jasmine rice
Grilled or stir-fried vegetables such as eggplant, green beans, or bok choy
Grilled or stir-fried meat or seafood such as chicken, beef, or shrimp
Soup such as Tom Yum or Tom Kha Gai
How To Serve the Lao Naem Khao Tod Salad Recipe
Serve the Laos Naem Khao Tod Salad in a large serving bowl or on a platter.
Garnish with extra herbs or peanuts if desired.
Serve the crispy rice separately in a bowl or on the side.
Serve immediately and enjoy!
Dietary Substitutions For the Laos Naem Khao Tod Salad Recipe
1. Vegan Option: For the Laos Naem Khao Tod Salad Recipe
a: Replace the naem (fermented pork sausage) with vegan sausage or tempeh.
b: Use a vegan-friendly alternative to fish sauce, such as soy sauce or tamari.
c: Substitute palm sugar with a vegan sweetener like agave nectar or maple syrup.
d: Instead of fried garlic and shallots, use roasted or sautéed mushrooms for umami flavor.
e: Replace the red Thai chile powder with smoked paprika or cayenne pepper for heat.
f: Use vegetable broth or vegan stock instead of fish sauce for the dressing.
g: Opt for a gluten-free soy sauce or tamari if needed.
2. Gluten-Free Option:
a: Use gluten-free sausages or tempeh instead of naem in the Laos Naem Khao Tod Salad Recipe.
b: Ensure the red curry paste and all condiments are gluten-free or make your own gluten-free curry paste.
c: Replace white rice flour with gluten-free rice flour or a gluten-free flour blend.
d: Choose gluten-free soy sauce or tamari instead of fish sauce.
e: Verify that the roasted peanuts are gluten-free or use other gluten-free nuts/seeds.
f: Use a gluten-free alternative to fried garlic and shallots or omit them.
g: Check that the red Thai chile powder is gluten-free or use a gluten-free chili powder.
3. Vegetarian Option: For the Laos Naem Khao Tod Salad Recipe
a: Replace naem with vegetarian sausage, tofu, or tempeh.
b: Omit the fish sauce and increase the amount of soy sauce or tamari in the dressing.
c: Use a vegetarian-friendly sweetener like maple syrup or honey (if allowed).
d: Skip the garlic and shallots or use roasted or sautéed mushrooms for added flavor.
e: Replace the red Thai chile powder with paprika or cayenne pepper for a milder kick.
f: Verify that all condiments used are vegetarian-friendly, such as curry paste and fried toppings.
g: Choose vegetarian-friendly stock or broth for the dressing.
4. Mediterranean Diet Options:
a: Replace naem with grilled chicken or lamb as a protein source.
b: Swap the vegetable oil for extra virgin olive oil.
c: Use fresh herbs like oregano or basil instead of cilantro and mint.
d: Replace peanuts with toasted pine nuts or almonds for added crunch to the Laos Naem Khao Tod Salad Recipe.
e: Omit the fried garlic and shallots or use a small amount of garlic-infused olive oil.
f: Adjust the dressing by using lemon juice instead of lime and reducing the palm sugar.
g: Add sliced cucumbers, tomatoes, and olives for a Mediterranean twist.
5. Keto Diet Options: For the Laos Naem Khao Tod Salad Recipe
a: Replace jasmine rice with cauliflower rice or broccoli rice.
b: Increase the amount of healthy fats by using avocado oil instead of vegetable oil.
c: Omit the white rice flour or use almond flour as a low-carb alternative.
d: Choose keto-friendly sausage or replace with grilled chicken or shrimp.
e: Use a keto-friendly sweetener like erythritol or stevia in the dressing.
f: Sprinkle crushed pork rinds or toasted almond slivers instead of peanuts.
g: Incorporate keto-approved vegetables like sliced bell peppers or zucchini.
6. Heart Healthy Diet Options:
a: Replace naem with grilled chicken breast or lean turkey sausage.
b: Opt for a heart-healthy oil like olive oil or avocado oil instead of vegetable oil.
c: Use whole grain rice flour or almond flour instead of white rice flour in the Laos Naem Khao Tod Salad Recipe.
d: Skip the fried garlic and shallots or use a minimal amount of olive oil for light sautéing.
e: Choose unsalted roasted peanuts or substitute with toasted sunflower seeds.
f: Reduce the amount of palm sugar or replace it with a natural low-calorie sweetener.
g: Add heart-healthy vegetables like sliced bell peppers, cherry tomatoes, or shredded carrots.
7. Paleo Options: For the Laos Naem Khao Tod Salad Recipe
a: Replace naem with grilled chicken or turkey sausage.
b: Use paleo-friendly oil like coconut oil or avocado oil instead of vegetable oil.
c: Omit the white rice flour or use almond flour or coconut flour as a paleo substitute.
d: Skip the fried garlic and shallots or use coconut aminos instead.
e: Replace roasted peanuts with toasted almonds or cashews.
f: Sweeten the dressing with raw honey or pure maple syrup (if allowed).
g: Include paleo-friendly vegetables like sliced cucumbers, cherry tomatoes, or shredded kale.
8. Low Carb Options:
a: Replace jasmine rice with cauliflower rice or shredded cabbage for a low-carb base.
b: Use a high-heat cooking oil like avocado oil or ghee instead of vegetable oil.
c: Omit the white rice flour or use almond flour or flaxseed meal as a low-carb alternative.
d: Choose low-carb sausage or grilled chicken as a protein source.
e: Replace peanuts with toasted almonds or macadamia nuts preparing the Laos Naem Khao Tod Salad Recipe.
f: Use a low-carb sweetener like stevia or monk fruit in the dressing.
g: Incorporate low-carb vegetables like sliced bell peppers, cucumber, or radishes.
9. Whole30 Options: For the Laos Naem Khao Tod Salad Recipe
a: Replace naem with compliant sausages or grilled chicken.
b: Use Whole30-compliant oil like avocado oil or ghee instead of vegetable oil.
c: Omit the white rice flour or use arrowroot powder as a Whole30-friendly alternative.
d: Skip the fried garlic and shallots or use coconut aminos instead.
e: Replace roasted peanuts with compliant nuts like almonds or macadamia nuts.
f: Sweeten the dressing with Whole30-approved sweeteners like date paste or applesauce.
g: Include Whole30-compliant vegetables like sliced bell peppers, cherry tomatoes, or shredded cabbage.
10. Weight Watchers Options:
a: Choose lean turkey sausage or chicken breast as a lower-point protein option.
b: Use a small amount of vegetable oil or cooking spray to reduce points.
c: Omit the white rice flour or use a minimal amount for coating the crispy rice.
d: Replace peanuts with toasted almonds or cashews for lower points in the Laos Naem Khao Tod Salad Recipe.
e: Adjust the dressing by using less palm sugar or a low-calorie sweetener.
f: Include zero-point ingredients like fresh herbs, ginger, and lime juice for flavor.
g: Incorporate zero-point vegetables like cucumber, cherry tomatoes, or shredded lettuce.
11. Low Fat Options: For the Laos Naem Khao Tod Salad Recipe
a: Replace naem with lean grilled chicken breast or turkey sausage.
b: Use a minimal amount of vegetable oil or cooking spray for sautéing.
c: Omit the white rice flour or use a small amount for coating the crispy rice in the Laos Naem Khao Tod Salad Recipe.
d: Skip the fried garlic and shallots or use a small amount of non-stick cooking spray.
e: Replace peanuts with toasted almonds or sunflower seeds for a lower-fat alternative.
f: Adjust the dressing by using less palm sugar or a low-fat sweetener like honey.
g: Include low-fat vegetables like sliced bell peppers, cucumber, or shredded carrots.
12. Vegetable Variations:
a: Replace naem with grilled tofu or tempeh for a vegetarian option.
b: Use a minimal amount of vegetable oil or opt for non-stick cooking spray.
c: Omit the white rice flour or use a gluten-free flour for coating vegetable-based crispy bites.
d: Skip the fried garlic and shallots or use a small amount of sautéed mushrooms for flavor.
e: Replace peanuts with toasted sesame seeds or pumpkin seeds for added texture to the Laos Naem Khao Tod Salad Recipe.
f: Customize the dressing with additional herbs, lemon juice, or a touch of honey for balance.
g: Experiment with different vegetables like roasted bell peppers, blanched asparagus, or julienned carrots for variety.
FAQs About the Lao Naem Khao Tod Salad Recipe
What is Naem in Laos Naem Khao Tod Salad Recipe, and where can I find it?
Naem is fermented pork sausage that is commonly used in Laotian and Thai cuisine. It can be found in Asian grocery stores or specialty meat shops.
Can I make the Laos Naem Khao Tod Salad Recipe ahead of time?
It is not recommended to make the Laos Naem Khao Tod Salad ahead of time as the crispy rice will lose its texture if mixed with the salad dressing for too long. It is best to prepare the ingredients ahead of time and mix the salad just before serving.
Can I make a vegetarian version of Laos Naem Khao Tod Salad Recipe?
Yes, a vegetarian version of Laos Naem Khao Tod Salad can be made by replacing the fermented pork sausage with firm tofu that has been marinated and fried until crispy.
Is the Laos Naem Khao Tod Salad Recipe spicy?
The level of spiciness in Laos Naem Khao Tod Salad can be adjusted according to personal preference. The recipe calls for Thai chilies, which are moderately spicy, but you can use fewer or omit them entirely if you prefer a milder version of the salad.
Can I substitute the jasmine rice with another type of rice?
While jasmine rice is traditionally used to make crispy rice for Laos Naem Khao Tod Salad, you can substitute it with other types of rice such as glutinous rice or short-grain rice. The texture and flavor may be slightly different, but it will still be delicious.
Final Thoughts
The Laos Naem Khao Tod Salad Recipe is one of the most memorable meals I had throughout my time exploring the country’s beautiful countryside and vibrant towns. Let me take you on a culinary journey as I tell you about how this incredible salad changed the way I thought about Laos food forever.
Naem Khao Tod Salad was a visual feast when it was served to me. Crispy, golden-brown rice balls were artistically piled amid a kaleidoscope of vivid toppings, such as green herbs, red onions, slivers of hot red chilies, and bits of acidic fermented sausage. It was a visual feast, and I delved in with gusto, anxious to discover its hidden treasures.
Now that I’m back in the US, I often re-create the Laos Naem Khao Tod Salad Recipe at home. My mind wanders back to that fateful day in Vang Vieng, when I first tried this culinary marvel, while I meticulously combine the ingredients and construct the dressing. Naem Khao Tod Salad is more than simply food to me; it’s a symbol of a place that stole my heart and an illustration of the extraordinary skill of the Laotian people in the kitchen.
Naem Khao Tod Salad Recipe
Equipment
- Rice cooker or pot to cook the jasmine rice
- Baking sheet to dry the cooked rice
- Wok or frying pan to fry the rice
- Cutting board and knife to slice the naem, green onions, and herbs
- Large mixing bowl to combine the salad ingredients
- Small bowl and whisk to make the dressing
Ingredients
For the crispy rice:
- 1 cup jasmine rice uncooked
- 1/4 cup vegetable oil
- 1 ½ tablespoons red curry paste
- ½ teaspoon salt kosher
- ½ cup rice flour white
For the salad:
- 1 lb. pork sausage fermented pork sausage, sliced
- 1/2 cup onions green thinly sliced
- 1/2 cup cilantro chopped
- 1/2 cup mint leaves chopped
- 1/2 cup peanuts roasted chopped
- 1/4 cup garlic fried
- 1/4 cup shallots fried
- 1 piece ginger fresh
- 1 ½ teaspoons chile powder
- ¼ cup roasted peanuts salted and roughly chopped
For the dressing:
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 2 tbsp. palm sugar
- 2-3 chilies thinly sliced
Instructions
Prepare the crispy rice:
- a. Rinse the jasmine rice under cold water until the water runs clear.
- b. In a medium saucepan, combine the rinsed rice with 2 cups of water and bring to a boil over high heat.
- c. Reduce the heat to low, cover the saucepan, and let the rice simmer for 15 minutes or until it is cooked and fluffy.
- d. Spread the cooked rice onto a baking sheet and let it cool completely.
- e. Once cooled, break up any clumps of rice with your hands.
Make the crispy rice:
- a. In a large skillet, heat the vegetable oil over medium-high heat.
- b. Add the red curry paste and kosher salt to the skillet and stir-fry for 1 minute to release the flavors.
- c. Add the cooked jasmine rice to the skillet and stir-fry for 5-7 minutes, until the rice is crispy and golden brown.
- d. Remove the skillet from heat and set aside to cool.
- e. In a shallow dish, combine the white rice flour and a pinch of salt. Dredge the crispy rice in the flour mixture, shaking off any excess.
Prepare the salad:
- a. In a large mixing bowl, combine the sliced naem, green onions, cilantro, mint leaves, chopped roasted peanuts, fried garlic, fried shallots, and red Thai chile powder.
- b. Peel the fresh ginger and grate it into the bowl using a fine grater.
- c. Toss all the ingredients together until well combined.
- d. Sprinkle the salted roasted peanuts over the salad for added crunch.
Make the dressing:
- a. In a small bowl, whisk together the lime juice, fish sauce, palm sugar, and sliced Thai chilies until the sugar is dissolved.
- b. Adjust the flavors to your preference by adding more lime juice, fish sauce, or sugar if desired.
- c. Set the dressing aside to allow the flavors to meld.
Assemble the salad:
- a. Add the crispy rice to the prepared salad mixture and gently toss to combine.
- b. Pour the dressing over the salad and toss again to ensure even distribution.
- c. Let the salad sit for at least 10 minutes to allow the flavors to meld together.
- d. Serve the Naem Khao Tod salad in individual bowls or plates, garnished with additional cilantro leaves and lime wedges if desired.
Enjoy the salad:
- a. Dig into the vibrant flavors and textures of the crispy rice salad.
- b. Take pleasure in the combination of tangy, savory, and spicy notes.
- c. Appreciate the crunch of the crispy rice and the richness of the fermented pork sausage.
- d. Savor each bite and share this delicious Laotian dish with your loved ones.
