Nam Khao | Lao Crispy Rice Salad
WHAT IS NAM KHAO?
Lao food is mostly known for eating sticky rice for every meal, but there are a few times jasmine rice is eaten like this Lao crispy fried rice called nam khao. It is made with jasmine rice balls coated in curry and herbs then deep fried; the fried rice balls are broken and mixed with fish sauce, som moo soured pork, herbs, and roasted peanuts. This is a common Lao dish brought over to celebrations and gatherings. It is typically eaten as a lettuce wrap with added fried peppers.
This is a great Lao food to introduce people to the cuisine. Once they taste the extra savory and crispy pieces, they will come back for more and more. My favorite part is the som moo soured pork as it adds the tang and texture. It also makes a great beer food!
JASMINE RICE VERSUS STICKY RICE
This dish can only be made with jasmine rice or other light grain rice. Jasmine rice is the second most common grain eaten in Laos whether it is with this dish or with thom khem. This rice is made up of less starch and is lighter than sticky rice.
Sticky rice is the most commonly eat grain across Laos. It is more dense and higher in calories than jasmine rice. It is also called glutinous rice or sweet rice and its the same as sticky rice. These do not fry well because it’s too dense.
PREPARING THE INGREDIENTS
To streamline this recipe, begin by carefully measuring and preparing all ingredients since it involves multiple steps and various components. Lao soured pork, known as som moo, is readily available in different sizes at many Southeast Asian markets. It's pre-fermented and ready to eat straight from the market, but if desired, a brief sauté on the stove is optional. Slice it into small circles and then tear by hand for a rustic appearance. When purchasing dry coconut shreds, opt for unsweetened varieties to avoid the sweetened ones commonly available. Crush the peanuts using a mortar and pestle. Once all ingredients are ready, mix the red curry paste, sugar, and egg to form a wet mixture for even distribution over the rice. After cooking the rice, allow it to cool for 45 minutes to an hour; this cooling period facilitates easier ball formation.
HOW TO COOK THE PERFECT JASMINE RICE
I've discovered a quicker and more convenient method for cooking rice using a regular soup pot and lid instead of pulling out a big rice cooker for a small batch. Start by placing 2 cups of rinsed jasmine rice in the pot with 2-1/2 cups of water. Bring it to a rolling boil, then reduce the heat to low, cover, and let it cook for 15 minutes. Once done, transfer the cooked rice to a large pan to cool before using it to make the nam khao balls.
HEALTHIER WAY TO FRY NAM KHAO
Here's an alternative method for achieving that extra crispy skin without deep frying and using less oil. Start by tightly packing your nam khao balls to prevent them from breaking apart. Preheat your air fryer to 375°F and air fry the balls for 15 minutes until they're slightly crispy. Then, in a large flat-bottomed pot, add enough oil to cover the bottom by at least 1 inch for shallow frying. This technique reduces oil usage and cleanup. Heat the oil until it bubbles when a wooden chopstick is inserted. Carefully place the rice balls in the oil, shallow frying each side for 3 minutes. Remove and let them dry on a paper towel. Voila! You'll have crispy nam khao balls—healthier yet still wonderfully crispy.
TIPS & TRICKS TO MAKE THE BEST NAM KHAO
I love making this dish for friends because who doesn’t love fried foods. Here are some ways to make your nam khao extra delicious:
fry the rice balls a little longer where it gets dark golden brown so that it will be extra crispy once eaten
let your cooked jasmine rice cool for at least 30 minutes; don’t put it in the fridge or else your rice grains won’t stick
try adding cooked ground pork to the rice balls for extra protein and texture
SERVING NAM KHAO
Enjoy nam khao best by preparing lettuce wraps. Take a sizable lettuce leaf, place a spoonful of nam khao in the center, and add additional herbs, peanuts, and, if desired, a piece of fried bird's eye chili pepper for some heat. If available, include minced banana blossoms for added flavor. I personally love enhancing the wraps with extra som moo—it's one of my favorite ingredients in this dish.
STORING & REHEATING
For the best experience, enjoy this dish fresh. Reheating may alter the flavors by cooking the fresh herbs, yet it remains tasty. If you have leftovers, reheat in the microwave for 1 to 2 minutes until warm, acknowledging that the reheating might slightly change the flavors due to the herbs being cooked.
MORE LAO RECIPES
WATCH ON YOUTUBE
Nam Khao | Lao Crispy Fried Rice
Ingredients
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 10 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.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.