Nam Khao Tod – Crispy Coconut Fried Rice Salad

A popular Lao appetizer salad that is very crispy with fragrant herbs.  It originated from a small village near Vientiane Laos called Thadeua. These crispy balls are crumbled and topped with roasted peanuts and fried chili peppers.  

Below is a top down recipe video for nam khao tod. Try them both!

Nam Khao Tod (Nam Thadeua)

A popular Lao appetizer salad that is very crispy with fragrant herbs. It originated from a small village near Vientiane Laos called Thadeua. These crispy balls are crumbled and topped with roasted peanuts and fried chili peppers.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Lao, laos, laotian
Keyword: crispy fried rice, lao, lao food
Author: Saeng

Ingredients

  • 2 cups jasmine rice
  • 2-½ cups water
  • 1 eggs
  • 3 tbsp red curry paste
  • 1 tbsp sugar
  • 1 cup coconut shreds
  • 2 tbsp lime leaves minced
  • 2 tbsp fish sauce
  • Large pinch of salt to taste
  • 1 whole lime juice
  • 1 cup cured pork diced
  • 1 cup pork skin
  • ½ cup cilantro diced
  • ½ cup green onion diced
  • ¼ cup roasted peanuts
  • Garnish; fried chili and lettuce

Instructions

  • Rinse the rice and then bring it to a boil with the water for 15 mins on low with the pot covered. Put the cooked rice on a tray and cool for 1 hour.
  • In a small bowl, whisk the egg and add red curry paste and sugar.
  • Add the cooled cooked rice in a large bowl, then add the curry egg mixture. Add coconut shreds and lime leaves then mix.
  • Form hand full sized disks.
  • Heat cooking oil to 350F and fry for 5-6 mins
  • In a large bowl, add the fried rice balls and crumble.
  • Add the fish sauce, lime juice and mix well. Add salt to taste.
  • Add the cured pork, pork skin, cilantro, green onion, and roasted peanuts and gently mix.
  • Garnish with fried chili then eat it as a lettuce wrap.
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