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)
- 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
- 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.