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Laos Naem Khao Tod Salad Recipe

Naem Khao Tod Salad Recipe

The Laos Naem Khao Tod Salad Recipe is a delicious representation of the diversity and vitality that characterize Laos cuisine.
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5 from 1 vote
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: Laos
Keyword: Naem Khao Tod Salad Recipe
Servings: 8 Servings
Calories: 476 kcal
Laos 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.

Notes

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.

Nutrition

Calories: 476kcal | Carbohydrates: 38g | Protein: 16g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1116mg | Potassium: 433mg | Fiber: 3g | Sugar: 5g | Vitamin A: 896IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg
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