Lao Crispy Rice Salad (Nam Khao) with Pork and Herbs
Nam Khao is a beloved Lao dish featuring crispy rice balls mixed with seasoned ground pork, fresh herbs, and aromatic spices. The cooked rice is combined with curry paste, coconut, and pork, then formed into balls and deep-fried until golden and crispy. Once broken apart, the crispy rice is tossed with fresh mint, cilantro, peanuts, and fermented pork for a complex blend of textures and flavors. Traditionally served with cabbage leaves for wrapping, this dish offers a perfect balance of crispy, fresh, salty, and spicy elements that make it ideal for sharing at gatherings or as a unique appetizer.
Ingredients
- 3 cups Jasmine rice, cooked and cooled
- 2 whole eggs, beaten with 1 tbsp soy sauce
- 2 cups ground pork, cooked and cooled
- 3 tablespoons Thai red curry pastered pepper flakes + garlic powder1 tbsp curry paste = 1 tsp red pepper flakes + 1 tsp garlic powderreduces heat
Medium confidence
- 1 cup unsweetened coconut flakes
- 1 tablespoon palm sugar
- 1 teaspoon salt
- ½ cup shallots, thinly sliced
- 1 whole lime
- ½ cup roasted peanuts
- 1 head green cabbage, leaves removed
- ½ cup fresh mint leaves
- ½ cup fresh cilantro leaves
- 1 tablespoon red chili flakes
- ½ cup fermented pork (Nam), chopped
- 2 Thai bird chilies(optional)
- 2 cups canola oil
Instructions
- 1
Combine cooled rice, beaten eggs with soy sauce, curry paste, salt, sugar, cooked ground pork, and coconut in a mixing bowl until everything is combined
- 2
Form mixture into baseball sized balls
- 3
Heat oil to 350 degrees
- 4
Add one ball at a time and cook until completely golden brown
- 5
Remove with slotted spoon and let rest on paper lined plate to drain excess oil
- 6
Repeat with remaining balls
- 7
Prepare remaining ingredients in serving bowl
- 8
Break crispy rice balls apart into bite-sized pieces and add to mixing bowl
- 9
Mix everything together once all balls are broken apart
- 10
Add mound of nam khao to serving plate and serve alongside cabbage leaves, fresh lime, and Thai bird chilies
Tips
Make sure rice is completely cooled before mixing to prevent the mixture from becoming mushy when forming balls.
Maintain oil temperature at 350 degrees for even browning and crispy texture throughout the rice balls.
Break apart the fried rice balls while still warm for easier mixing with the fresh ingredients.
Good to Know
Store covered in refrigerator for up to 2 days. Crispy texture will soften over time.
Rice balls can be fried up to 4 hours ahead. Store at room temperature and break apart just before serving.
Serve immediately after mixing for best crispy texture. Provide cabbage leaves, lime wedges, and chilies on the side.
Common Mistakes
Do not overmix the rice mixture to avoid mushy texture
Maintain proper oil temperature to avoid greasy or undercooked rice balls
Break apart rice balls while warm to prevent them from becoming too hard to break
Substitutions
Medium confidence
FAQ
Can I make this without the fermented pork?
Yes, you can omit the fermented pork though it will reduce the traditional umami flavor. Consider adding fish sauce or extra soy sauce for depth.
How long does this keep in the refrigerator?
The salad keeps for up to 2 days refrigerated, but the crispy rice will soften. For best texture, consume within a few hours of preparation.
Can I use leftover rice for this recipe?
Yes, day-old rice actually works better than fresh rice as it has less moisture and will hold together better when forming the balls.