The Laos Nam Khao Crispy Salad Recipe, a famous Laos meal, it is enjoyed by many for its taste and variety of textures. This meal is well-known for the unusual experience it offers because tof its crispy, chewy, and soft components. The steps that go into making Nam Khao are what makes it so popular
Want more ideas to round-out your Laos Recipe Box?
A lot of great options are in these posts!
The Laos Nam Khao Crispy Salad Recipe starts with jasmine rice cooked from scratch. The rice is often cooked in a way that leaves it somewhat drier than normal to produce the desired texture. This is essential to prevent the rice from getting mushy while still soaking up the spices and tastes added afterwards.
You May Want to Join The World Recipes With Our Big Escape
Share your own recipes in our Facebook Group. Find recipes from all over the world. Learn more about International Cuisine and how you can surprise your family with new and exciting foods from all over the world.
For More Photos Visit Our Instagram at World Recipes Daily
The Laos Nam Khao Crispy Salad Recipes tastes come from the rice’s combination with a variety of seasonings after cooking. After shaping the mixture into balls or patties, also known as the rice salad basis, the ingredients are given some time to marinate and develop their tastes. The tastes in a combination are more likely to merge into a unified whole if they are given some time to rest before being consumed.
When the rice balls or patties have been cooked, they are broken up and combined with other ingredients. This adds depth and appeal to the meal by introducing new textures and tastes. The contrasting textures and flavors of the crunchy rice, delicate veggies, and aromatic herbs make for an interesting and tasty meal.
How To Make Our Laos Nam Khao Crispy Salad Recipe
Ingredients (8 Servings)
2 cups Jasmine rice
1 lb ground pork
1 egg
1/2 lb pork belly, sliced into small pieces
2 tbsp fish sauce
2 tbsp soy sauce
1 tbsp brown sugar
3 garlic cloves, minced
2 kaffir lime leaves (very finely chopped)
1/4 cup green onions, sliced
1/4 cup cilantro, chopped
1 tbsp corn starch
2 tbsp vegetable oil
4-5 dried red chilies
2 tbsp red curry paste
1/4 cup peanuts, roasted and crushed
1 lime, cut into wedges
Lettuce leaves, for serving
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear.
a. Place the rinsed rice in a large bowl and cover with water. Let it soak for 30 minutes to soften the grains.
b. Drain the soaked rice using a fine-mesh sieve and set aside.
2. In a large mixing bowl, combine the ground pork, egg, fish sauce, soy sauce, brown sugar, minced garlic, and corn starch.
a. Mix the ingredients thoroughly until the ground pork is evenly coated with the seasonings and binders.
b. Set aside the pork mixture for marinating while preparing other ingredients.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
a. Add the sliced pork belly to the skillet and cook for 5-6 minutes until it turns crispy and golden brown.
b. Use a slotted spoon to transfer the crispy pork belly to a paper towel-lined plate to drain excess oil.
4. In the same skillet, add another tablespoon of vegetable oil.
a. Add the dried red chilies and finely chopped kaffir lime leaves to the skillet.
b. Stir-fry the chilies and lime leaves for about a minute until they become aromatic.
5. Add the marinated pork mixture to the skillet and cook over medium heat.
a. Break up the pork into small pieces using a spatula and cook for 8-10 minutes until the pork is browned and fully cooked.
b. Stir occasionally to ensure even cooking and prevent sticking.
6. Meanwhile, heat a large pot of water over high heat and bring it to a boil.
a. Add the soaked and drained jasmine rice to the boiling water.
b. Cook the rice for about 10-12 minutes until it becomes tender but still slightly firm.
c. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
d. Once cooked, drain the rice using a fine-mesh sieve and set it aside to cool slightly.
7. In a separate small skillet, toast the crushed peanuts over medium heat.
a. Stir the peanuts frequently to prevent burning.
b. Toast them for about 3-4 minutes until they become fragrant and lightly golden.
c. Remove the peanuts from the skillet and set them aside for garnishing.
8. Transfer the cooked pork mixture to a large mixing bowl.
a. Add the cooked rice, crispy pork belly, sliced green onions, and chopped cilantro to the bowl.
b. Use a spoon or your hands to mix all the ingredients together until they are well combined.
9. In the same skillet used for cooking the pork, add the red curry paste.
a. Cook the red curry paste over medium heat for about a minute to release its flavors and remove any raw taste.
b. Stir continuously to prevent burning.
10. Transfer the cooked red curry paste to the mixing bowl with the other ingredients.
a. Mix everything together until the curry paste is evenly distributed, coating the rice and pork mixture.
11. Arrange lettuce leaves on a serving platter.
a. Wash and dry the lettuce leaves, then place them in an attractive arrangement on a serving platter.
12. Spoon the Nam Khao mixture onto the lettuce leaves, shaping them into individual servings.
a. Use a spoon or your hands to scoop the Nam Khao mixture onto each lettuce leaf, forming small mounds.
b. Press the mixture lightly to shape and compact it.
Prep Time: 30 minutes
Cooking Time: 45 minutes
Pots, Pans, and Cooking Equipment Needed for the Laos Nam Khao Crispy Salad Recipe
Large pot or Dutch oven
Skillet or wok
Rice cooker (optional)
Colander or strainer
Mixing bowl
Serving platter or bowl
Best Way to Store Leftovers From the Laos Nam Khao Crispy Salad Recipe
To store leftovers of Lao Nam Khao, let it cool down to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, add a splash of water or broth to the rice balls and microwave or reheat on the stove until heated through.
Substitutions For the Laos Nam Khao Crispy Salad Recipe
Ground pork can be substituted with ground chicken, turkey, or beef
Shrimp can be omitted or substituted with chopped cooked chicken or tofu for a vegetarian version
Sticky rice can be substituted with regular white rice or other types of glutinous rice
Substitutions For the Vegetarian Laos Nam Khao Crispy Salad Recipe
To make a vegetarian version of Lao Nam Khao, substitute the ground pork and shrimp with chopped vegetables or tofu, such as diced carrots, bell peppers, and mushrooms. You can also add some chopped nuts or seeds, such as peanuts or sunflower seeds, for some texture and crunch.
Tips and Tricks For Easier Creation
Use a rice cooker to cook the sticky rice for easy and consistent results
Wet your hands with water when shaping the rice balls to prevent sticking
To save time, you can use pre-cooked shrimp or use a food processor to chop the shrimp
Make sure the oil is hot before adding the meat to the skillet for a crispy texture
Side Dishes and Desserts For the Laos Nam Khao Crispy Salad Recipe
Lao-style papaya salad (tam mak hoong)
Grilled meats or seafood
Stir-fried vegetables, such as bok choy or Chinese broccoli
Fresh herbs and greens, such as cilantro, mint, and lettuce leaves
Spicy dipping sauces, such as jaew bong or jaew mak len
How To Serve the Laos Nam Khao Crispy Salad Recipe
To serve Lao Nam Khao, arrange the rice balls on a serving platter or bowl and top with the cooked pork and shrimp mixture, crispy fried garlic, sliced green onions, chopped cilantro, and sliced chilies. Serve with lettuce leaves and herbs for wrapping, and with dipping sauces on the side. To eat, take a lettuce leaf, add a spoonful of the rice mixture, some herbs, and a drizzle of sauce, wrap it up, and enjoy!
Dietary Substitutions For the Laos Nam Khao Crispy Salad Recipe
1. Vegan Option: For the Laos Nam Khao Crispy Salad Recipe
a. Substitute ground pork with crumbled tofu or tempeh.
b. Use a plant-based egg substitute instead of egg.
c. Replace pork belly with sliced mushrooms or tofu.
d. Use tamari or liquid aminos instead of fish sauce.
e. Use tamari or coconut aminos instead of soy sauce.
f. Substitute brown sugar with coconut sugar or maple syrup.
g. Omit the eggs and use a combination of mashed chickpeas and cornstarch as a binder.
2. Gluten-Free Option:
a. Ensure the soy sauce and fish sauce are gluten-free varieties.
b. Use gluten-free tamari or coconut aminos instead of soy sauce.
c. Substitute regular cornstarch with gluten-free cornstarch.
d. Use a gluten-free red curry paste for the Laos Nam Khao Crispy Salad Recipe.
e. Serve the salad with gluten-free lettuce wraps instead of lettuce leaves.
f. Replace regular white vinegar with gluten-free rice vinegar.
g. Use gluten-free roasted peanuts or substitute with other gluten-free nuts or seeds.
3. Vegetarian Option: For the Laos Nam Khao Crispy Salad Recipe
a. Omit the ground pork and pork belly entirely.
b. Increase the quantity of vegetables such as mushrooms, bell peppers, or zucchini.
c. Replace fish sauce with vegetarian fish sauce or soy sauce.
d. Use vegetarian oyster sauce instead of soy sauce.
e. Add extra firm tofu or vegetarian protein of your choice for texture and flavor.
f. Substitute brown sugar with a vegetarian-friendly sweetener like coconut sugar or maple syrup.
g. Use vegetable broth or water to moisten the mixture instead of egg.
4. Mediterranean Diet Options:
a. Replace ground pork with ground lamb or ground chicken.
b. Use extra virgin olive oil instead of vegetable oil.
c. Substitute fish sauce with Greek yogurt or tahini for a creamy touch.
d. Add diced tomatoes and cucumbers for freshness.
e. Include chopped olives or capers for a briny flavor.
f. Use fresh lemon juice instead of lime for acidity in the Laos Nam Khao Crispy Salad Recipe.
g. Serve the salad with a side of Greek yogurt or tzatziki sauce.
5. Keto Diet Options: For the Laos Nam Khao Crispy Salad Recipe
a. Replace jasmine rice with cauliflower rice or broccoli rice.
b. Use ground chicken or ground turkey instead of ground pork.
c. Substitute soy sauce with coconut aminos or tamari.
d. Replace brown sugar with a keto-friendly sweetener like erythritol or stevia.
e. Add extra vegetables like bell peppers, broccoli, or spinach.
f. Use ghee or avocado oil instead of vegetable oil.
g. Serve the salad with a side of avocado slices or a drizzle of MCT oil.
6. Heart-Healthy Diet Options:
a. Use lean ground turkey or chicken instead of ground pork.
b. Substitute pork belly with lean cuts of pork or turkey bacon.
c. Use reduced-sodium soy sauce or tamari in the Laos Nam Khao Crispy Salad Recipe.
d. Replace brown sugar with a natural sweetener like honey or maple syrup.
e. Add more vegetables like bell peppers, carrots, and snap peas.
f. Use olive oil or avocado oil instead of vegetable oil.
g. Serve the salad with a side of mixed greens or baby spinach.
7. Paleo Options: For the Laos Nam Khao Crispy Salad Recipe
a. Replace jasmine rice with cauliflower rice or sweet potato rice.
b. Use grass-fed ground beef or ground turkey instead of ground pork.
c. Substitute pork belly with nitrate-free bacon.
d. Use coconut aminos instead of soy sauce or fish sauce.
e. Add chopped bell peppers, broccoli, or asparagus for additional vegetables.
f. Use coconut sugar instead of brown sugar.
g. Serve the salad with a side of sliced avocado or a drizzle of avocado oil.
8. Low Carb Options:
a. Replace jasmine rice with grated cauliflower or shredded cabbage.
b. Use ground chicken or turkey instead of ground pork.
c. Substitute pork belly with lean cuts of pork or turkey bacon.
d. Use coconut aminos or tamari instead of soy sauce.
e. Add more low-carb vegetables like bell peppers, zucchini, or broccoli.
f. Use olive oil or avocado oil instead of vegetable oil preparing the Laos Nam Khao Crispy Salad Recipe.
g. Serve the salad on a bed of mixed salad greens or wrapped in lettuce leaves.
9. Whole 30 Options: For the Laos Nam Khao Crispy Salad Recipe
a. Replace jasmine rice with cauliflower rice or butternut squash rice.
b. Use ground chicken or turkey instead of ground pork.
c. Substitute pork belly with compliant bacon or prosciutto.
d. Use coconut aminos instead of soy sauce or fish sauce.
e. Add more vegetables like bell peppers, carrots, and snow peas.
f. Use apple cider vinegar instead of lime juice.
g. Omit the peanuts or replace them with compliant nuts or seeds.
10. Weight Watchers Options:
a. Use lean ground turkey or chicken instead of ground pork.
b. Substitute pork belly with lean cuts of pork or turkey bacon for the Laos Nam Khao Crispy Salad Recipe.
c. Use reduced-sodium soy sauce or tamari.
d. Replace brown sugar with a low-calorie sweetener like Stevia or Swerve.
e. Add more vegetables like bell peppers, broccoli, and snap peas.
f. Use olive oil or cooking spray instead of vegetable oil.
g. Serve the salad with a side of mixed greens or baby spinach.
11. Low Fat Options: For the Laos Nam Khao Crispy Salad Recipe
a. Replace ground pork with lean ground turkey or chicken.
b. Use lean cuts of pork or turkey bacon instead of pork belly.
c. Use low-sodium soy sauce or tamari.
d. Substitute brown sugar with a low-calorie sweetener like Stevia or Splenda.
e. Add extra vegetables and reduce the amount of rice for a higher vegetable-to-rice ratio.
f. Use non-stick cooking spray or broth instead of oil.
g. Serve the salad with a side of steamed vegetables or a fresh green salad.
12. Vegetable Variations:
a. Omit the ground pork and pork belly.
b. Replace the protein with additional vegetables like mushrooms, tofu, or seitan.
c. Use vegetable broth or soy sauce for flavoring in the Laos Nam Khao Crispy Salad Recipe.
d. Add a variety of vegetables like bell peppers, carrots, broccoli, and snap peas.
e. Increase the amount of fresh herbs like cilantro, basil, and mint.
f. Use sesame oil or coconut oil for a rich flavor.
g. Serve the salad with additional fresh vegetables or a side of stir-fried vegetables.
FAQs About the Laos Nam Khao Crispy Salad Recipe
What is the Laos Nam Khao Crispy Salad Recipe made of?
Lao Nam Khao is a traditional Lao dish made from fried rice balls mixed with pork sausage, crispy pork rinds, coconut milk, and a variety of herbs and spices.
How do I make crispy pork rinds for Lao Nam Khao?
Crispy pork rinds can be made by frying small pieces of pork skin until they puff up and become crispy. The cooked pork rinds can then be broken into smaller pieces and added to the Lao Nam Khao dish for added texture and flavor.
Can I make the Laos Nam Khao Crispy Salad Recipe vegetarian or vegan?
Yes, Lao Nam Khao can be made vegetarian or vegan by substituting the meat ingredients with vegetarian or vegan alternatives such as tofu, soy-based sausage, or seitan.
What is the best way to serve Lao Nam Khao?
Lao Nam Khao is traditionally served family-style, with the fried rice balls and toppings placed in a large serving dish and accompanied by fresh herbs, lettuce leaves, and dipping sauce.
Is the Laos Nam Khao Crispy Salad Recipe gluten-free?
Lao Nam Khao is typically made with regular rice, which does not contain gluten. However, it is important to check all ingredients and seasonings to ensure that they are gluten-free.
Final Thoughts
Being an adventurer who has a deep-seated desire to try new foods, I often reflect about the meals that have made the deepest effect on me. One such recollection is of the wonderful Laos Nam Khao Crispy Salad Recipe, which I first had on the quaint alleyways of Luang Prabang, Laos.
The first time I saw a Laos Nam Khao Crispy Salad Recipe, it turned out to be unforgettable. The day I stumbled into a little, unpretentious restaurant that seemed like it had been there forever is one I will never forget. Salads would never smell the same to me again thanks to the tantalizing blend of lemongrass and coconut that greeted my nose.
When my Lao Nam Khao arrived, I stared in awe at the bright green herbs and the golden-brown rice clusters that glistened in the afternoon light. The dish’s seeming simplicity belied my experience of gastronomic delight with the first mouthful.
The complexity and balance of tastes in a Laos Nam Khao Crispy Salad Recipe are excellent. The sweet and crunchy crispy rice was seasoned with a fragrant blend of red curry sauce and coconut. Meanwhile, the combination of the chiles, fish sauce, and lime pushed my tastebuds into overdrive. Fresh lettuce, cucumber, and an assortment of herbs (mint, cilantro, and scallions) added a welcome crispness to the meal.
Upon further inspection, I found juicy pieces of sour pork sausage nestled within the clusters of crunchy rice in this wonderful salad. These little morsels added dimension to an already impressive meal with their contrasting texture and taste. My taste senses were taken on a wild journey with each bite of the wonderful Laos Nam Khao Crispy Salad Recipe.
Laos Nam Khao Crispy Salad Recipe
Equipment
- arge pot or Dutch oven
- Skillet or wok
- Rice cooker (optional)
- Colander or strainer
- Mixing bowl
- Serving platter or bowl
Ingredients
- 2 cups Jasmine rice
- 1 lb ground pork
- 1 egg
- 1/2 lb pork belly sliced into small pieces
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 3 garlic cloves minced
- 2 kaffir lime leaves very finely chopped
- 1/4 cup green onions sliced
- 1/4 cup cilantro chopped
- 1 tbsp corn starch
- 2 tbsp vegetable oil
- 4-5 dried red chilies
- 2 tbsp red curry paste
- 1/4 cup peanuts roasted and crushed
- 1 lime cut into wedges
- Lettuce leaves for serving
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
- a. Place the rinsed rice in a large bowl and cover with water. Let it soak for 30 minutes to soften the grains.
- b. Drain the soaked rice using a fine-mesh sieve and set aside.
In a large mixing bowl, combine the ground pork, egg, fish sauce, soy sauce, brown sugar, minced garlic, and corn starch.
- a. Mix the ingredients thoroughly until the ground pork is evenly coated with the seasonings and binders.
- b. Set aside the pork mixture for marinating while preparing other ingredients.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- a. Add the sliced pork belly to the skillet and cook for 5-6 minutes until it turns crispy and golden brown.
- b. Use a slotted spoon to transfer the crispy pork belly to a paper towel-lined plate to drain excess oil.
In the same skillet, add another tablespoon of vegetable oil.
- a. Add the dried red chilies and finely chopped kaffir lime leaves to the skillet.
- b. Stir-fry the chilies and lime leaves for about a minute until they become aromatic.
Add the marinated pork mixture to the skillet and cook over medium heat.
- a. Break up the pork into small pieces using a spatula and cook for 8-10 minutes until the pork is browned and fully cooked.
- b. Stir occasionally to ensure even cooking and prevent sticking.
Meanwhile, heat a large pot of water over high heat and bring it to a boil.
- a. Add the soaked and drained jasmine rice to the boiling water.
- b. Cook the rice for about 10-12 minutes until it becomes tender but still slightly firm.
- c. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
- d. Once cooked, drain the rice using a fine-mesh sieve and set it aside to cool slightly.
In a separate small skillet, toast the crushed peanuts over medium heat.
- a. Stir the peanuts frequently to prevent burning.
- b. Toast them for about 3-4 minutes until they become fragrant and lightly golden.
- c. Remove the peanuts from the skillet and set them aside for garnishing.
Transfer the cooked pork mixture to a large mixing bowl.
- a. Add the cooked rice, crispy pork belly, sliced green onions, and chopped cilantro to the bowl.
- b. Use a spoon or your hands to mix all the ingredients together until they are well combined.
In the same skillet used for cooking the pork, add the red curry paste.
- a. Cook the red curry paste over medium heat for about a minute to release its flavors and remove any raw taste.
- b. Stir continuously to prevent burning.
Transfer the cooked red curry paste to the mixing bowl with the other ingredients.
- a. Mix everything together until the curry paste is evenly distributed, coating the rice and pork mixture.
Arrange lettuce leaves on a serving platter.
- a. Wash and dry the lettuce leaves, then place them in an attractive arrangement on a serving platter.
Spoon the Nam Khao mixture onto the lettuce leaves, shaping them into individual servings.
- a. Use a spoon or your hands to scoop the Nam Khao mixture onto each lettuce leaf, forming small mounds.
- b. Press the mixture lightly to shape and compact it.
