Laos Nam Khao Crispy Salad Recipe
The Laos Nam Khao Crispy Salad Recipe, a famous Laos meal, is loved and enjoyed by many for its exquisite taste and variety of textures.
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Servings: 8 Servings
Calories: 552 kcal
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.
Notes
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
Nutrition
Calories: 552kcal | Carbohydrates: 42g | Protein: 18g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 658mg | Potassium: 359mg | Fiber: 2g | Sugar: 2g | Vitamin A: 697IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg
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